Rosemary and Garlic Bread

Stir together 500g strong white flour, a sachet of easy-blend yeast and 2 teaspoons of salt.

Put 3 tablespoons of olive oil and 2 teaspoons of honey or sugar into a measuring jug, and top up the jug with warm (not too hot) water up to the 300ml mark.  Stir.

Don’t be too eager; you probably won’t need all of the liquid.

Pour in about half of the liquid, then use your hand to work in a bit more.  Keep pushing and pulling the dough around the bowl until all of the flour is incorporated, adding a little bit more liquid until it feels right.  Don’t worry if it goes sticky.  It can easily be rescued with a bit more flour.  Knead for at least 10 minutes, until it forms a smooth ball.

Cover the bowl with cling film and leave anywhere not too cold for about 90 minutes.

Meanwhile, use your mini processor to zap up 4 cloves of garlic with about 10 rosemary leaves, some salt and about 3 tablespoons of olive oil.

Roll out about a quarter of your dough very thinly straight onto a lined baking sheet, then brush with about half of the oil and garlic mixture.  Decorate with rosemary sprigs.

Bake in a very hot oven for 5 – 10 minutes, then brush with the remaining garlic and rosemary oil.

Use the rest of your dough for seconds of garlic bread, pizza, or bread to accompany the main course.

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