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.
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
- Put the flour, yeast, salt & 1 tbsp oil in a big bowl & mix.
- Stir in 350ml warm water until you have a sticky dough.
- Cover with cling film and leave in the fridge for 10-24 hours.
- Line a 8″ x 12″ tin with tin foil leaving overhang on all sides, and grease with olive oil.
- 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.
- Heat oven to 220C.
- 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.
- Bake for 30 mins.
- Try to let it cool a bit before devouring (good luck with that).