This is a beautiful looking loaf and great to tear and share. You can omit the rosemary and I have made this with the addition of black olives before, so feel free to experiment.
- 350g strong white flour
- 7g easy bake yeast
- 7g salt
- 250ml tepid water
- 1tbsp freshly chopped rosemary
- Add all the ingredients to the bowl of your stand mixer with the dough hook attached.
- On a low speed mix everything together until you have a wet dough. Turn up the speed to medium and knead the dough for 5 – 8 minutes until smooth and elastic.
- Cover the bowl with cling film or a shower cap and leave to rise for 1 – 2 hours until doubled in size.
- Turn the dough out onto a worktop lightly dusted in flour and cut the dough into three. Roll each piece into a ball.
- Roll each piece out into a 15cm disk. Make a long cut through the centre, then make three smaller cuts on either side to get a leaf shape (see photo above).
- Place the dough upside down on a floured baking sheet and then separate the sides of the cuts. If not properly separated the slashes might close up again as the dough rises.
- Cover with an oiled piece of cling film and leave to rise again for another 45 minutes until doubled in size.
- During the last 15 minutes of rising preheat the oven to 240C/220C fan.
- Bake for 20 – 25 minutes until golden brown.
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