Ingredients:
- 350 g flour
- 7 g salt
- 5 g of instant yeast
- 210 g lukewarm water
- 4 tbsp olive oil
For the crust:
- 2 tbsp extra virgin olive oil for brushing
- Coarse salt to sprinkle
- A few sprigs of fresh rosemary
Preparation:
1. Sift the flour into a large bowl and make a well in the center. Pour in the water, yeast and oil. Knead on a floured surface for about 10 minutes until smooth and elastic dough. Add after 5 minutes kneading the salt. (I have all this in my buddy knead the kenwood done)
2. Put the dough in a greased bowl and cover with plastic wrap and leave in a warm place to rise for 1 hour until doubled in size.
3. Knead the dough on a floured surface while. Roll out into a rectangle 30 x 20 cm and place it on a lined baking sheet. Brush with some of the olive oil on the crust and cover with greased plastic wrap.
4. Leave the dough in a warm place for 20 minutes. Brush with the remaining oil, prick with a fork holes in the bread and sprinkle with rosemary and sea salt. Leave it in a warm place for 15 minutes arise.
5. Preheat the oven to 200 'C. Bake for 30 minutes until lightly browned. Leave it on a wire rack to cool slightly and serve it still warm.
Source: "Kookgek Wilma" and they did it again from the "Bread Bible".
