Rustic bread

Rustic bread

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

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 and extra info

Nutrition: per bread

  • kcal137
  • fat4g
  • saturates1g
  • carbs24g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.94g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g strong white bread flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp fast-action dried yeast
  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200ml sparkling water
  • semolina, for sprinkling (optional)



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • finely chopped rosemary and Maldon salt, for sprinklng



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Feb, 2016
this was great so easy
14th Oct, 2014
I left mine standing for about 20 minutes before baking and they puffed up beautifully but needed a couple of minutes more cooking for me.
2nd Oct, 2013
Fantastic, easy to make bread! My daughter and I made this tonight easy, fun and tasty :-) we drizzled with pesto, was fab. Will make again.
29th Dec, 2012
Delicious.. I used normal water and they still came out perfect.. I ate four! Haha.
14th Nov, 2012
First time and it tastes great !!! we will just need to reduce the temp on the next batch
15th Sep, 2012
This is a wonderful recipe. It is quick and easy. One tip: Mix ingredients by hand. I will be using this recipe to make a house warming gift for our neighbors. (In Germany it is Customary to give bread and salt to new home owners)
4th Feb, 2012
The other item in the photo is probably Sicilian Potato Cake, from the same magazine article.
2nd Nov, 2011
12th May, 2011
Can anyone please tell me what this picture of a spring-form cake tin has to do with the recipe for 8 individual pieces of bread? Could Good Food help here?
23rd Feb, 2011
I made this and it was so easy but had a lovely taste / texture. I served it with baked camembert for a starter and the flavours worked well together


drummerlou92's picture
13th Nov, 2013
Could you make this with whole meal flour?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?