Original recipe is taken from “On Baking” . I borrowed the book from the library.
sugar 11 g
yeast 11 g
Warm water 356 ml
Flour 540 g
Salt 9 g
Olive oil 16g
Rosemary 5g (fresh ones, crushed)
Method (simplified by me)
- Mix all the ingredients together.
- Let rest to doubles.
- Knead and shape into a rectangle or square shape (according to your baking tray. Let proof for 30 mins. Scatter the crushed rosemary on top and bake.
- Bake @ 200 degrees or until the skewer that you use to test comes out clean.
Note: I added some other ingredients and bake half a recipe only. This is just to test whether the recipe in the book is successful. Not bad, it came out soft and got a chewy feel. I use much of wholemeal flour and added husk and garlic. I also spread some cheese on top as you can see. This is to control the rosemary from dropping.