This bread is so good that the first time I’ve done it, Neni (my husband) ate more than half of one big loaf in less than a hour. When I thought he was about to get sick he went to the kitchen and came back with a slice of chocolate cheesecake. Don’t you just hate how much man can eat and never get fat? Life is so unfair!!
Now back to the bread, this might seem difficult but it’s just time consuming, most of the time you won’t be doing anything just waiting it to prove. But the wait is totally worth it, this bread is divine!
Ingredients
- 1 package dry yeast
- 1/3 cup warm water
- 2 1/4 cups cold water
- 5 tbsp olive oil
- 3 cups bread flour
- 4 1/2 cups all-purpose flour
- 1 tbsp salt
- Sea salt
- 2 sticks of rosemary
Method
- Stir the yeast into the 1/3 cup of warm water and let it rest for 10 minutes.
- In a large bowl, pour in 2 1/4 cups of cold water and 2 tablespoons olive oil.
- When the yeast has rested pour it into the water/oil mixture.
- Whisk in 2 cups of flour and salt and mix well.
- Then, cup by cup, whisk in the rest of the flour.
- By the time you get to the last cup of flour, you will be able to work the dough with your hands.
- On a floured surface, knead the dough for 8 minutes.
- Transfer it to a large clean bowl, and spread 1 tbsp olive oil over the dough. Cover with cling film and leave it prove for 1 1/2 hours on a warm place.
- Divide the dough in two greased baking trays, cover it with cling film and let it prove for another 30 minutes.
- Dimple the breads with you thumb and stick the rosemary leafs on a few of the holes and set it to rest for two hours.
- When there is 30 minutes to go turn the oven on at 200C.
- Before taking the breads to the oven drizzle a tablespoon of olive oil over each one and sprinkle on some sea salt.
- Bake each bread for 15 minutes or until golden brown.
- Turn the bread onto a rack to cool down.
If you are not going to eat it all on the same day, best to cover it with cling film.
Enjoy!
- Nut free
- Soya free