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Ingredients
| wheat bread flour (unsifted): 1 cup |
| active dry yeast: 1 tsp |
| olive oil: 1 Tbl (plus extra for drizzling) |
| club soda: 3/4 cup |
For sprinkling
| farina (semolina): 1 tsp |
| fresh rosemary: 1 Tbl |
| Kosher salt: 1/8 tsp |
Rustic bread
Credit: www.bbcgoodfood.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- 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.