This recipe is extracted from Happy Home Baking 's Blog...my first hands on on bread and is a success! For the kneading process, i did not place the dough on a floured surface, instead I knead the dough and let it proof in the same mixing bowl. I then transferred the proofed dough on a greased round tray and let it rest for another 1 hour. The bread is crusty and fluffy inside and I love the fragrance of rosemary and garlic together...taste fantastic!
- 300g bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant dried yeast
- 4 cloves of garlic, finely chopped
- 2 sprigs of fresh rosemary leaves, finely chopped
- 190~200ml water
- 1 tablespoon olive oil
1 tablespoon olive oil, plus extra for drizzling
1 sprig of fresh rosemary
some coarse sea salt
- Mix flour, salt, sugar, yeast, chopped garlic, rosemary in a mixing bowl. Make a well in the centre and add in the oil, followed by the water. Do not add all the water, leave about 10~20ml and adjust accordingly. Mix to form a soft dough.
- On a lightly floured work surface, knead the dough for about 5 ~10mins, until it becomes smooth and silky. Flour both hands and make the dough into a round ball. Place dough in a lightly oiled bowl, cover with cling wrap and leave to rise for about 1hr until it double in bulk.
- Punch down the dough, and knead it lightly for about a minute. Press dough onto a baking tray (about 12 x 10 inches, greased). Fill in any gaps and push the dough into the corners, and patting out to make an even layer. Cover with a damp cloth and let rise until almost double in height, about 45mins to 1 hr.
- Flour or oil your fingers and press into the risen dough to make dimples, pushing you fingers deep into the dough. Continue to proof for another 30mins. Press rosemary sprigs into the dimples and fill them with olive oil. Sprinkle with sea salt and bake in a preheated oven at 200 degC for 20 to 25mins or until golden brown.
- Remove bread from baking tray and drizzle with a little extra olive oil. Leave to cool on a wire rack.