Rosemary and Olive Oil Bread

Name: Rosemary and Olive Oil Bread
Cuisine: British
Ingredients: 1 + 3/4 cup of Bread flour; 1 + 3/4 cup of plain flour; 2/3 cup water; 1 tablespoon olive oil; 1 tsp dried yeast; 2 tsp salt (fine); After proving:; 1 tbsp olive oil; 1 tbsp water; 1 tbsp coarse salt; chopped rosemary

Hayley Bradley @Hayley_eats

Bristol, UK

It's bread week in the office #GBBO competition, bread really isn't my thing so I attempted this tasty bread. It didn't turn out exactly how I would like but does taste really good!

Hayley Bradley @Hayley_eats

Bristol, UK

It's bread week in the office #GBBO competition, bread really isn't my thing so I attempted this tasty bread. It didn't turn out exactly how I would like but does taste really good!

Saved

Ingredients

1+ 3/4 cup of Bread flour
1+ 3/4 cup of plain flour
2/3 cupwater
1 tablespoonolive oil
1 tspdried yeast
2 tspsalt (fine)
After proving:
1 tbspolive oil
1 tbspwater
1 tbspcoarse salt
chopped rosemary

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Steps

1

Mix the flours together and then mix in the water. Add the yeast and the fine salt. Knead for 2-5 minutes. Place the dough in a bowl, cover with clingfilm and leave to double in size. Around 1.5 hours.
2

Oil (generously) a 12 x 17 inch tin and tip the dough out. Using your fingers stretch the dough to fill the tin. If it doesn't give then cover and come back every 15-30 minutes until it fits.
3

Once the dough fills the tin, cover and leave to prove for 30 minutes. Turn on the oven to 220c to preheat.
4

Mix the water and oil, using your fingers press dimples into the dough and then drizzle the water and oil mix over the dough. Sprinkle over the salt and the rosemary.
5

Bake for 15 minutes, turning the tray around half way through.