1kg Strong white bread flour
27g dried yeast
1/2 tablespoon baking powder
2 tablespoons caster sugar
1 tablespoon table salt
Handful chopped Rosemary
700ml tepid water
- Mix all dry ingredients in a large bowl, ensuring salt and yeast are kept in separate areas of the bowl.
- Add tepid water in stages and mix with hands until it comes together but is still slightly sticky.
- Turn out onto lightly floured work surface and kneed for 15 minutes ( if doing by hand).
- Once kneeded, put onto a grease proof and floured tray, flour the top of the loaf too and cover with cling film. Leave in a warm place ( airing cupboard/next to the oven) to prove for an hour.
- Turn the dough onto a surface and add half a bunch of chopped rosemary to the dough, then kneed for a further 5 minutes.
- Stretch the dough to fit suitable tray, into a flat rectangle. Prod holes into the top with the back of a wooden spoon and lay rosemary in the holes and add sea salt to the top, brush with olive oil and bake for 35 minutes.