Rustic bread
This is a traditional Sicilian bread that you can make in the morning to get ahead
- Ready in 20-30 mins
- More effort
Nutrition per serving
-
kcal 137
-
fat 4g
-
saturates 1g
-
carbs 24g
-
sugars 0g
-
fibre 1g
-
protein 4g
-
salt 0.94g
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
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.
