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Rustic bread

Rustic bread

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  • Preparation and cooking time
    • Total time
    • Ready in 20-30 mins
  • More effort
  • Makes 8

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

Nutrition: per bread
HighlightNutrientUnit
kcal137
fat4g
saturates1g
carbs24g
sugars0g
fibre1g
protein4g
low insalt0.94g
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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

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 4.5 out of 5.32 ratings
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