Recipe created by
500g Strong white bread flour
14g Dried fast acting yeast
2tbs Olive oil + extra for kneading and finishing
Rosemary and sea salt to finish
1, Sift flour into a large bowl, add the salt to one side of the bowl and the yeast to the other, add 3/4 of the water and the olive oil and bring together using your hands to form a dough.
2. Gradually add the remaining water and knead in the the bowl for a few minutes stretching the dough as much as you can, you should have a very wet dough.
3. Turn the dough out onto a heavily oiled surface (Olive oil) and knead for 10-15 minutes, the dough will absorb most of the olive oil, it is best to a dough paddle to keep it all together.
4. Return the dough back to the bowl a prove on ICC Baking - Proving - 45 minutes.
1, Once the dough has finished proving, turn the dough onto an oiled 40mm granite enameled 1/1 tray and spread over evenly, trying not to knock it back too much.
2, Select ICC Baking - Bread/Bread rolls - 20 minutes - Proving Level 3 - Blooming Level 1 and load the bread.
3, When prompted after the second prove poke some holes in the dough with your fore finger and insert some rosemary sprigs along the loaf and top with sea salt, return the dough to the RATIONAL.
4, Once finished drizzle with olive oil and serve.