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A rustic bread from Italy, flavoured with fresh rosemary, thyme and parsley, plus olive oil and sea salt then baked in a rectangular roasting tin.  Eat with dips, olives and salami.  Next day cut the bread into thick slices and grill to make bruschetta. 

Preparation method

Preparation time:         2 hours, including resting time

Baking time:                25 minutes

1. Mix the flour, salt, herbs, yeast in a mixing bowl. Make a well in the centre and pour in the olive oil and water.

2. Tip the dough onto a table and knead for 8-10 minutes. A mixer can also be used.

3. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately an hour.

4. Tip the dough into the roasting tin. Knock the dough down, so it is evenly flat and covers the base of the roasting tray. Cover with oiled cling film as before and leave to rest for 40-50 minutes.

5. Dimple the dough by firmly pressing your fingertips into the dough.  Push small sprigs of rosemary into the dimples, then cover and rest for another 15 minutes.

6. Heat the oven 220°C, 425F, Gas 7. Dribble the olive oil over the risen dough, and sprinkle with salt, then bake for 20-25 minutes until golden brown.

7. Turn out onto a wire rack.  Best eaten warm.

what you will need

500g Marriage’s Finest Strong White Flour

300ml tepid water

3 tablespoons olive oil

7g dried fast action yeast or 14g fresh yeast

2 teaspoons sea salt

2 tablespoons chopped fresh herbs (a mix of rosemary, thyme, parsley or sage)


To finish:

A few sprigs fresh rosemary

3 tablespoons olive oil

1 teaspoon sea salt

A large roasting tin (about 25x35cm) lightly greased