Ingredients:
500g strong white flour
7g instant yeast
1 tsp table salt
325ml water
10 cherry tomatoes
1 handful fresh rosemary
1 tsp sea salt
4 tbsp extra virgin olive oil
Method:
Pour the flour, yeast and salt together into a mixing bowl and blend.
Make a well in the middle and pour in the water.
Using your hand in a claw shape, roll your hand around the bowl until you form a soft ball of dough.
Transfer the dough onto a clean lightly floured work surface and knead for 10 minutes until the mixture changes from a porridge texture to a smooth stretchy dough.
Place the dough back into the mixing bowl and cover with cling film.
Leave to prove for 1-2 hours to double in size.
When the dough is ready drizzle half the olive oil onto a clean work surface, then scoop the bread out on top of the oil
Turn the dough over in the oil and stretch out carefully to the shape of the tray you are going to bake it in.
Fold the dough in half and lift into the baking tray.
Cut the tomatoes in half and press them into the bread evenly.
Sprinkle the rosemary over the top of the bread and scatter over the sea salt.
Leave the bread to prove for 40 minutes, then drizzle with a little olive oil and bake at 200c for 25 minutes.
Products Used:
