Rustic Bread


  • 250g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 1 tbsp olive oil, plus extra for drizzling
  • 200ml sparkling water
  • semolina
    , for sprinkling (optional)
  • finely chopped rosemary
     and Maldon salt, for sprinkling
  • Method

  • Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 Tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.

  • Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)

  • Sprinkle a baking sheet or two with semolina if you have it, otherwise, leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

    Kerrie's top tip.
    Eat with rustic torn meats, olives and a bowl of olive oil with balsamic poured in the middle, rip pieces of bread off the loaf, dip in the oil mix and add a torn piece of Palma mmmm delicious, My favorite weekend snack. Enjoy with a beer or a glass of red! 

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