Rustic bread
Ingredients
a.. 250g strong white bread flour
b.. 1 tsp fast-action dried yeast
c.. 1 tbsp olive oil , plus extra for drizzling
d.. 200ml sparkling water
e.. semolina , for sprinkling (optional)
f.. finely chopped rosemary and Maldon salt, for sprinklng
Makes 8
Ready in 20-30 mins
1.. 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.
2.. 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.)
3.. 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.
Per bread
137 kcalories, protein 4g, carbohydrate 24g, fat 4 g, saturated fat 1g, fibre
1g, salt 0.94 g
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