Rustic bread with thyme and oil

Rustic bread

Name: Rustic bread
Total time: 30 min
Yield: Makes 8
Cuisine: Italian
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

Ursula Ferrigno

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Makes 8

More effort

Total time: 30 mins

Ready in 20-30 mins

A star rating of 4.3 out of 5.44 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per bread

kcal137
fat4g
saturates1g
carbs24g
sugars0g
fibre1g
protein4g
salt0.94g

low

Method

step 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.
step 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.)
step 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.

Recipe from Good Food magazine, September 2004

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A star rating of 4.3 out of 5.44 ratings

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