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Rustic bread

This is a traditional Sicilian bread that you can make in the morning to get ahead

  • Ready in 20-30 mins
  • Makes 8
  • More effort
  • Makes 8
  • More effort
  • Calories 137
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 0
  • Protein 4
  • Fat 4
  • Fibre 1
  • Salt 0.94

Nutrition per serving

  • Calories 137
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 0
  • Protein 4
  • Fat 4
  • Fibre 1
  • Salt 0.94

Ingredients

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

Method

  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.

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