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Enjoy this bread together with our black or green Olive Taponade or with the Cream of Chickpea and Coriander … simply fantastic!
about 2 pounds
| The yeast dough: 4 cups flour type 45 or 55 2 Tbs of baker’s yeast 1 2/3 cups of water at room temperature 2 tsp salt |
Mix the flour, salt and baker’s yeast in a mixing bowl. Pour the room temperature water over all and wait 2 minutes for it to be absorbed. |
| Knead the mixture by bringing the edges to the middle until the dough is consistent and elastic and the dough doesn’t stick to your fingers anymore. | |
| 15 minutes Preparation time / let the dough rest for 30 min | Form a ball, cover the bowl with a dry cloth and leave the dough to rise at room temperatur (around 70 F) |
| The bread A dash of oil for the parchment paper |
Place a sheet of parchment paper greased with olive oil on a flat plate about (11″ x 15″). |
| The yeast dough 3 tbs of olive oil |
Break the dough. Knead the dough to get the air out. Add the olive oil and continue to knead until the olive oil is completely absorbed. |
| The leaves of 2 branches of Rosemary (approx. 8 inches) The leaves of 2 branches of Thyme (approx. 5 inches) |
Afterwards add the leaves of Thyme and Rosemary |
| 20 minutes preparation time/ letting the dough rest for 1h15 à 1h30 | Form a long, twisted bread. Cover it with a cloth and let the dough rest again for about 1h15. (the longer you let the dough rest the lighter the bread becomes inside. even though don’t let it rest longer than 1h30). |
| 400°F 30 minutes | Preheat the oven to 400 °F. |
| 1 tsp of lemon sea salt (fleur de sel citron) | Drege the bread with the sea salt and put it in the oven. Baking time about 30 min. To get a darker bread crust let it stay a couple min longer in the oven. |
You can use a different kind of flour – e.g. spelt flour. It gives a finer taste to it.
