Bread / All Seasons / Judith Cullen / Serves: 8

1 tablespoon sugar
14 gm dried yeast
500 ml lukewarm water
600 gm white bread flour
2 teaspoons fine sea-salt
4 tablespoons extra-virgin olive oil
4 sprigs of fresh rosemary
Coarse sea salt

In a large bowl dissolve the yeast and sugar in water.
Place in hot-water cupboard and leave until frothy.

Mix in 360 gm of flour and leave until yeast activity is visible, 5min.
Add 1 tablespoon of olive oil, fine sea salt and remaining 240 gm of flour until a soft dough is formed.
Knead the dough by hand for 10 minutes – adding more flour if too sticky.

Lightly coat an oven dish (about 24x32cm) with olive oil.
Stretch and press dough into the dish.
Leave to rise in hot-water cupboard or a warm draft free place for about 1–2 hrs.

Push your fingers into the dough to make dimples.
Whisk remaining 3 tablespoons of olive oil with 2 tablespoons of water.
Drizzle over the surface and press rosemary into the oil filled dimples. Sprinkle with coarse sea salt.
Bake at 200°C for 20 minutes, or until golden.
Cut into pieces and serve warm.