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