Serves up to 12 normal people (or 6-8 huge teenagers…)
Prep time | 20 minutes + rising time
Cooking time | 20 minutes
Ingredients
• 5 1/3 cups plain flour
• 2 x 7g sachets dried yeast
• 1 teaspoon salt
• 2 cups warm water
• ¼ cup olive oil, plus extra for brushing
• 2 tablespoons fresh rosemary leaves
• 1 tablespoon sea salt flakes
Method
1. In a bowl, combine flour, yeast and salt. Add the oil to the water and mix into the flour mixture. (The water needs to be a little cooler than water from the hot tap. Too hot and it will kill the yeast, not hot enough and it won’t activate.)
2. Turn the dough out onto a floured work surface and knead for 5-10 minutes. Time will depend on how vigorous you are! The dough will feel smooth and elastic.
3. Oil the inside of a large bowl. Place the dough in the bowl and cover with Glad wrap. Put the bowl in a warm place.
4. This is really important – find a spot in the sun, or near the stove if you’re cooking. Leave it for half an hour to an hour, or until it doubles in size.
5. Turn the dough back out onto a board and knock it down to its original size. Knead it for two or three minutes.
6. Preheat the oven to 200°C. Roll the dough out to a rectangle about 20 x 30 cm and place on a large flat baking tray. Leave in your nice warm place for another half an hour and the dough will double in size again.
7. Pierce the surface of the dough every 5cm. Brush with olive oil and sprinkle with the rosemary and sea salt.
8. Bake for 20 minutes in the middle shelf of the oven, or until the bread is golden and sounds hollow when tapped. Best enjoyed hot and fresh!
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