Makes two loaves
1 A warm airing cupboard or bread oven is essential. I put my tumble drier on, empty it, then prove my dough in there.
2 Choose a large baking bowl and pop it in the oven so it’s hot, then remove from the oven. Add the flour to warm it, then add the teaspoons of salt, sugar and yeast.
3 Add the water and beat with the dough hook until it leaves the side of the bowl. Transfer to a floured surface and knead for about 10 minutes until silky smooth.
4 Transfer back into a clean large mixing bowl and drizzle with a little oil. Cover with clingfilm and then with a tea towel and put into your cosy place. The dough needs to double in size, which should take about 45 minutes.
5 Remove the dough and gently cut in half, then stretch the dough to fill two 30cm x 20cm oiled baking trays. Cover with clingfilm and put back into the warm cupboard to prove again for a further 45 minutes.
6 When the dough is risen, drizzle the oil over the top and sprinkle over the garlic and rosemary and a generous amount of salt flakes. Bake in your hottest oven ever (our ovens are 340C/Gas Mark 9+ for pizza) for about 8 to 12 minutes until light and golden.
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