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4 ratings

Recipe by Ursula Ferrigno

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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.

Per bread

137 kcalories, protein 4g, carbohydrate 24g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.94 g

Latest comments and suggestions

• Margo

  19 November 2007

  Margo rated and commented on this recipe

  

  Very easy to make, extremely tasty. Excellent with Spiced Lentil Soup, as suggested.

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• Bwyd Mared

  30 March 2008

  Bwyd Mared rated and commented on this recipe

  

  As said, very easy and very tasty! Made the dough 3-4 hours ahead and it was perfect.

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• kujawianka

  17 April 2008

  kujawianka commented on this recipe

  GREAT! my family loved it with a bread that is suggetsted! WELL DONE

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• LizMacau88

  24 April 2008

  LizMacau88 commented on this recipe

  Could this be frozen and then reheated in the oven to thaw? Sounds so quick and easy it would be nice to make a big batch to have on hand

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• karrie

  21 May 2008

  karrie commented on this recipe

  I made this last night and it turned out awful, I'm still not sure why. It was hard and tasted like dough. I doubt i'll make it again.

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• Gordge

  21 November 2008

  Gordge rated and commented on this recipe

  

  surprisingly easy to make and tasted nice- good with the sweet potato and chili soup

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• rayburn

  29 April 2009

  rayburn commented on this recipe

  The Olive oil made for a bitter taste and have since replaced with a basic sunflower oil with what would seem to be more successful...would make again and again though as kids love them with their curries or soups! :-)

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• Sonali

  20 November 2009

  Sonali rated and commented on this recipe

  

  I had really high hopes for this as the dough was a great consistency. But I think I made the mistake of shaping them like buns and they were only OK. Perhaps if I had flattened them, like the picture, they would be better.

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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

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Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 20-30 mins

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

Per bread

137 kcalories, protein 4g, carbohydrate 24g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.94 g

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