This flat Italian bread, which can be served oozing with olive oil, is the perfect accompaniment to a barbecue, especially if served warm. As rosemary is now shooting soft, tender and very fragrant leaves, it is the idea herb to flavour this bread, particularly if you have plenty growing in your garden or on the allotment at the moment.
For 4-6 people you will need:
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1lb (500g) strong white bread flour
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2 level tsp salt
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11 fl oz (325ml) tepid water
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One sachet quick acting dried yeast
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4 tbsp olive oil
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2 heaped tsp fresh rosemary leaves
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Maldon sea salt crystals to decorate.
Method:
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Place flour, salt and dried yeast into a large bowl, and add the tepid water and half the olive oil.
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Using your fingers, draw the mix together until it forms a reasonably sticky dough, then knead well for ten minutes.
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Place the dough back into the bowl, cover with a clean cloth and place in a warm place (the airing cupboard is perfect).
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When the dough has doubled its size (approx 30-45 minutes) set the oven to 200°C / 400°F or Gas mark 6 and turn the dough out onto clean surface, deflate, toss half the rosemary leaves into the centre and knead again for a few minutes.
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Roll out into a flat round and place on an oiled baking tray, sprinkle the rest of the rosemary leaves on top, along with the salt crystals, cover and leave until risen again (about 30 mins this time).
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Bake for about 20 to 30 minutes, having drizzled the rest of the olive oil over the top and punctured the surface with your fingers before placing it into the oven.
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Bake until golden brown, remove from the oven, drizzle a little more olive oil over the surface if you wish and serve warm.