- Preparation and cooking time
- plus cooling and at least 9 hrs rising
- Makes 1 loaf (cuts into 10-12 slices)
- ¼ tsp fast-action dried yeast
- 500g strong white bread flour , plus extra for dusting
- 3-4 rosemary sprigs, leaves picked
- 2 tsp sea salt
- 2 tbsp olive oil
- STEP 1
Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed and you have a very, very soft dough (don’t worry if it’s sticky, you won’t be kneading it), cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.
- STEP 2
Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread, which will be very soft and bubbly, into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.
- STEP 3
Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it’s really hot, take it out of the oven, line it with a square of baking parchment or a silicone liner and quickly tip in the dough. Sprinkle with a little more flour and bake for 45 mins–1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.
- STEP 4
Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.