- 500g strong white bread flour (I used Sainsbury's Extra Strong Canadian flour)
- 1 x 7g sachet fast-action dried yeast or 15g fresh yeast
- 30g olive oil plus extra for drizzling
- 350g water (I used sparkling mineral water)
- 1 teaspoon fine salt
- 1 teaspoon coarse salt for sprinkling (I used pink Himalayan rock salt
- 2 tablespoons fresh rosemary leaves, chopped
- Mix the flour, yeast, oil, water and fine salt 20 seconds / Speed 6, then 2 minutes / Knead.
- Leave to rest until dough is pushing up the MC.
- 10 seconds / Knead
- Leave to rest again until dough is pushing up the MC.
- Tip out the dough into an oiled baking tray 22cm x 33cm approx. and spread out using your hands.
- Cover and allow to prove until almost doubled in size.
- Make dimples in the risen dough with your fingers.
- Sprinkle the dough with the extra olive oil, the coarse salt and the rosemary.
- Sprinkle a little water over the top.
- Bake for 20-25 minutes 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
- Remove from the oven and allow to cool on a rack.
- Lightly adapted from a recipe in Fast and Easy Cooking which is the book supplied with Thermomixes in the UK.
To remove any dough that may become stuck under the blades spin 5 seconds / Speed 6.
Although I used groundnut oil to grease the tin, the bread still stuck, probably due to the drizzled olive oil which soaks through the bread. I would recommend lining the tin with something such as Bake-O-Glide.
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