From My Kitchen

A bread recipe that doesn’t need endless kneading? Oh yes indeedy. Be warned however, you need to give yourself a 10-24 hour head start while the dough works its magic. Other than that, its a breeze.

Ingredients

400g strong white bread flour

1 tsp fast action dried yeast

1 tsp free flowing salt (for the dough)

3ish tbsp olive oil

1 tbsp sea salt for sprinkling (I use Malvern)

A few sprigs of rosemary

Method

1. Put the flour, yeast, salt & 1 tbsp oil in a big bowl & mix.
2. Stir in 350ml warm water until you have a sticky dough.
3. Cover with cling film and leave in the fridge for 10-24 hours.
4. Line a 8″ x 12″ tin with tin foil leaving overhang on all sides, and grease with olive oil.
5. Scrape in the dough, prodding it out to the edges. Cover with a tea towel and leave for about an hour somewhere warmish. I use the airing cupboard for this.
6. Heat oven to 220C.
7. Drizzle 2 tbsp oil over the dough, sprinkle on sea salt and stick small pieces of rosemary all over – prod down with your fingers to make the customary dips.
8. Bake for 30 mins.
9. Try to let it cool a bit before devouring (good luck with that).