- 1 pound 2 ounces strong white bread flour
- 2 teaspoons salt
- 2 sachets dried easy blend yeast
- 2 tablespoons olive oil
- 14 fluid ounces cold water
- 25 g sundried tomatoes
- 1 bunch fresh rosemary
- Olive oil, for drizzling
- Fine salt
Place the flour, salt, yeast, olive oil and 10½ fluid ounces of water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead for 5 mins in the bowl, gradually adding the remaining water.
Stretch the dough by hand in the bowl, tuck the sides into the center, turn the bowl 90 degrees and repeat the process for about 5 mins.
Add the chopped rosemary (leaving some for a garnish) and sundried tomatoes to the dough and mix together.
Oil a work surface, tip the dough onto it and continue kneading for 5 minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for 1 hour.
Preheat the oven to 425 F. Drizzle the loaves with oil, sprinkle with fine sea salt and bake for 20 minutes.
Remove from oven, drizzle with a little more olive oil and garnish with the remaining rosemary. Serve hot or warm.