John Myers
Ingredients for 3 servings:
- 500 g flour
- 30 g yeast, fresh
- 200 ml water, lukewarm
- 100 ml olive oil
- 10 g rosemary
- 10 g salt (pyramid salt)
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
go wonderfully with cheese, summer salads and grilled food
Place the flour and rosemary needles in a bowl and mix well. Make a well in the center, crumble in the yeast, and dissolve it with a little lukewarm water. Rub the salt into the flour with your fingers – reserve a little for decoration – and gradually add the water and olive oil. Knead the dough until it is smooth and shiny. Then divide into 2-3 pieces, shape into logs, and sprinkle with the remaining pyramid salt. Cover and let rise on a greased baking sheet in a warm place for about 30 minutes. Bake in a preheated oven at 225°C for 20 minutes. Remove the tray, drizzle the bread with a little oil, and bake for another 10 minutes.
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