- 3Ib 5oz strong white bread flour
- 6¼oz sachet dried yeast
- 2fl oz olive oil, plus a little extra for oiling
- pinch salt
- 20fl oz/1 pint warm water
For the topping
- sprigs rosemary
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- black olives-optional
- cherry tomatoes-optional
- Combine the flour, yeast, olive oil and salt in a mixer with a dough hook.
- Add the water to make a soft dough, and knead in the mixer until smooth and shiny.
- Transfer to an oiled bowl, cover with a tea towel and leave in a warm place for about an hour until well risen.
- Tip the mix out onto a floured surface and knead to knock out any air pockets. Roll the dough into an oval-like shape about 2cm/¾in thick. Transfer to an oiled baking tray.
- Firmly press your fingers into the surface to 'pit' the surface. For the topping, drizzle with olive oil and lightly grind sea salt over the top.
- Put a small sprig of rosemary into each pit.
- Cover with a tea towel and set the loaf aside for another 20 minutes.
- Preheat the oven to 200C/400F
- Transfer the loaf to the middle shelf of the oven and cook for about 15 minutes until golden brown. Serve hot with balsamic vinegar & Olive oil for dipping.
Did you ever think the Irish could attempt Italian? This bread really gives them a run for their money!