This bread was made with freshly picked rosemary from the garden and red wine vinegar and olives oil dip.
675g/1 ½ lb 4 cups
Strong white flour bread flour
15ml/1 tbsp easy-bled-rise dried yeast
75ml/5 tbsp olive oil
45ml/3 tbsp chopped fresh rosemary
1.Put the flour and yeast in a large bowl with 5ml/1 tsp salt. Stir in 45ml/3 tbsp of oil and 450ml/3/4 pint/scant 2 cups lukewarm water. Mix with a round-bladed knife, then by hand to a soft dough, adding a little more lukewarm warm water if the dough feels dry.
2.Turn the dough on to a floured surface and knead for 10 minutes, until smooth and elastic. Put in a lightly oiled bowl and cover with oiled clear film (plastic wrap). Leave in a warm place for 1 hour, until doubled in size.
3. Preheat the oven to 200°C/400°F/Gas 6. Turn out the dough on to a floured surface and cut in half. Roll out each into a 25cm/10 in round. Transfer to a greased baking sheet, cover with lightly oiled clear film and leave for 20 minutes, until risen.
4.Press your fingers into the dough to make deep holes all over it about 3cm/1 ¼ In apart. Leave for a further 5 minutes. Sprinkle with rosemary and plenty of sea salt. Sprinkle with water to keep the crust moist and bake for 25 minutes, until pale golden. Remove from the oven and drizzle with the remaining olive oil. Transfer to a wire rack to cool.