Instructions: * To use easy-blend dried yeast:-
Add one 7g sachet with the chopped rosemary Put all liquid in the bowl at once and proceed with the recipe

a roasting or baking tin, about 25cm x 35cm

makes 1 loaf

1/ Cream yeast to a smooth liquid with half the water.

2/ Add 3 tbsp oil and the remaining water.

3/ Add salt, chopped rosemary and half the flour.

4/ Beat into the liquid with your hand.

5/ When combined, work in enough of the remaining flour to make a soft but not sticky dough.

6/ Knead for 10 mins until smooth and silky (or 5 mins slowly in a mixer with a dough hook).

7/ Leave to rise (doubled in size) at cool to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hours.

8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out.

9/ Cover and let rise until about doubled (about 45mins).

10/ Flour fingertips and make 1 cm dimples in the dough at regular intervals.

11/ Cover and let double again - about an hour (I find it takes less time).
**

12/ Press sprigs of rosemary into the dimples and fill with olive oil.

13/ Sprinkle with sea salt.

14/
**Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or until golden brown then cool an a wire rack.

I love this with strong cheese!

For variations try :-
Olives
Cherry tomatoes
Sun-dried tomatoes

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