Bread / All Seasons / Judith Cullen / Serves: 8

1 tablespoon sugar
14 gm dried yeast
650ml water
5 cups white bread flour
2 teaspoons fine sea-salt
4 tablespoons extra-virgin olive oil
Flaky sea salt
Fresh rosemary

In a large bowl dissolve the yeast and sugar in 500ml of warm water.
Place in hot-water cupboard and leave until frothy.

Mix in 2 cups of the flour together with the fine sea-salt and 1 tablespoon of olive oil.
Leave until yeast activity is visible, 5min.
Add remaining flour and 150ml water 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.

Punch down dough.
Push your fingers into the dough to make dimples.
Drizzle the surface with 3 tablespoons olive oil and sprinkle with chopped rosemary and flaky sea salt.
Bake at 200°C for 20 minutes, or until golden.
Cut into pieces and serve warm.