Rustic Bread
Prepare this classic Sicilian bread in the morning for a head start. It uses strong white flour, yeast, and sparkling water to create a soft, bouncy dough. The rounds are sprinkled with rosemary and Maldon salt before baking until puffy and golden. This recipe yields eight pieces, ideal as a side dish or snack, and can be made several hours in advance.
Ingredients
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil plus extra for drizzling
- 200ml sparkling water
- semolina for sprinkling (optional)
- finely chopped rosemary and Maldon salt, for sprinklng
Method
- Set your oven to 220C/fan 200C/gas 7. Combine the flour, yeast and 1/2 tsp salt in a bowl. Stir in the oil, then slowly add the water until a soft dough forms. Knead this on a floured surface for 4-5 mins until it is strong, bouncy and silky.
- Divide the dough into 8 pieces. Roll each piece into a rough round shape approximately 16-17cm across. Avoid stacking them to prevent sticking.
- If using, scatter semolina over one or two baking sheets. Place the bread rounds on the sheets and leave them for 5 mins. Top with rosemary, salt and pepper, then drizzle with oil. Bake in batches for 8-10 mins until golden and puffy. These can be prepared 3-4 hrs ahead.
Nutrition (per serving)
Calories137 kcal
Fat4 g
Saturates1 g
Carbs24 g
Fibre1 g
Protein4 g
Sodium376 mg
Recipe details
Skill levelMore effort
CategorySide dish
Cuisineitalian
