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1
Mix everything together using a claw shaped hand in circular motion.
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2
Keep the yeast and salt separate in the bowl until the water is added
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3
Oil your hands and knead the dough well on a flat surface, stretching and pulling the dough back before it has chance to stick to the surface.
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4
Shape into a smooth ball and place in an oiled bowl covered with clingfilm for 45 mins to an hour until doubled in size and very pliable
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5
When the dough is very smooth and stretchy (so stretchy that you can stretch it thin enough to see shapes through) - stretch it into a rough rectangle
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6
Chop the rosemary, drizzle with olive oil and sprinkle over both sides of the dough rectangle
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7
Fold over a third of the length from one side and repeat on the other side
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8
Fold over the top and bottom
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9
Flip the dough over and use your hands to stretch the surface whilst turning to make it tight whilst trying to fully join the seams at the bottom- ultimately removing any seams
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10
Place onto the final (floured) baking surface.
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11
I recommend thin metal pizza trays.
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12
And cover loosely with a towel or oiled clingfilm
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13
Place a metal tray in the bottom of the oven and preheat oven to 220F C
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14
Leave dough to rise for another 40-60 minutes (depends on room temperature).
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15
Until the size of a big loaf of bread and very light to the touxh
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16
Pour a cup of boiling water into the tray in the oven and quickly shut the door
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17
Slash the surface of the dough with a sharp knife.
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18
Quickly sprinkle with sea salt and flour and place the tray in the oven
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19
Bake for 25 mins then reduce temperature to 180F for a further 15
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20
Allow to cool for at least 30 mins before cutting.
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21
Better to cool longer and reheat if you want warm bread rather than cutting whilst still hot.
