Rustic Bread
These delicious flatbreads are simple to make and perfect for sharing at a gathering or as a side dish for a cozy dinner. Each bite offers a wonderful combination of soft and chewy texture with a crispy exterior, all enhanced by the fragrant rosemary and sprinkling of Maldon salt. The recipe yields a batch of 8 flavorful flatbreads that are sure to impress your family and friends. So, let's get baking and enjoy the warm aroma that will fill your kitchen!
— Constant Cookbook
Ingredients
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil , plus extra for drizzling
- 200ml sparkling water
- semolina , for sprinkling (optional)
- finely chopped rosemary and Maldon salt, for sprinklng
Instructions
- Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
- Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
- Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.
Yield
Makes 8
Nutrition
- Calories: 137 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.94 milligram of sodium
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