Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Top
Equipment
Large bowl; metal tray; oven; rack; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 10 min
- Mix 500 g strong white flour, 380 ml warm water, 7 g instant yeast, 1 ½ tsp salt, 30 ml olive oil until no dry flour remains. Cover and rest for 20 minutes. Fold the edges into the centre four times with oiled hands.
First rise · About 90 min
- Cover and leave for about 90 minutes until doubled.
Check: The dough is bubbly and soft. Room temperature changes the rise time.
Shape and rise · About 40 min
- Grease a 23 by 33 cm metal tray with half of 30 ml olive oil. Spread dough in the tray. Cover and rise for 40 minutes. Heat the oven to 220°C / 425°F.
Dimple and bake · About 25 min
- Drizzle remaining 30 ml olive oil; press deep dimples with fingertips. Scatter 2 tsp rosemary leaves and ½ tsp flaky salt. Bake for 22–25 minutes.
Check: The top and underside are golden; cool for 10 minutes before slicing.
Tips
- Do not add lots of extra flour to the wet dough.
- Press dimples almost to the tray without tearing the dough.
Substitutions
- Use plain flour; the bread will be softer and less chewy.
- Use thyme instead of rosemary.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Refrigerate mixed dough overnight, then let it warm before shaping.
- Bake on the serving day for the best crust.
FAQ
Why is dough sticky?
This bread uses a high-water dough. Oil your hands instead of adding much flour.
Why did it not rise?
The yeast may be old, or the water too hot. Check yeast expiry and use warm water.
Can I freeze it?
Freeze cooled slices for up to two months; warm in the oven.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
