steve bennett

steve bennett

6th February 2012
steve bennett


Classic Italian bread, nice on its own or dipped in olive oil and balsamic vinegar


  • 2.5kg strong flour (a)
  • 60g salt(a)
  • 70g fresh yeast(b)
  • 1.5litres warm water(b)


Mix (a)
Mix(b) and allow to sit for 5 minutes to allow yeast to activate.
With the machine running, start adding (b) to (a) until all ingredients are in together. Mix for another 5 minutes, until the dough is well combined.
Turn out onto a table, and knead briefly. Separate to 6 pieces of approx 700g.
Lay each piece into a flat, round loaf, and use your fingers to create rows of indentations.
Pour over liberal amounts of olive oil, sea salt and chopped rosemary. Prove for 15 minutes, re-indent the loaves, add a little more olive oil and bake at 180C for 18-25 minutes, until the loaf sounds 'hollow'
Allow to cool.

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