Recipes
ROSEMARY AND SEA SALT BREAD RECIPE
HOW TO MAKE ROSEMARY AND SEA SALT BREAD AT HOME
Pizza dough makes amazing breads. This focaccia-style bread uses our pizza dough and is easy to make at home. It is perfect served alongside salads and antipasti. Soft, light, and full of flavour, it’s a great way to turn a simple dough into something special.
INGREDIENTS AND METHOD
INGREDIENTS
- 4 pizza dough balls, 170 g each
- Semolina or strong flour for dusting
- 8 tablespoons ASK Italian extra virgin olive oil
- 2 tablespoons fresh rosemary leaves, roughly chopped
- Freshly ground sea salt and black pepper
METHOD
Serves 4
Preparation time: up to 2 hours
Cooking time: up to 15 minutes
- Preheat the oven to 220°C/425°F/GasMark7.
- Dust the worktop and the dough with a little semolina or flour. Stretch the dough into a 10 -12cm oval shape.
- Place on a well-oiled baking tray. Brush or drizzle the top of each bread evenly with 1 tablespoon oil. Sprinkle with the rosemary. Season to taste with salt and pepper. Use your fingers to lightly press the rosemary and salt into the top of the breads.
- Bake for 12-15 minutes or until the bread has puffed and browned. Remove from the oven and brush with the remaining oil. Let the oil sink in for 30 seconds before you use it.
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