Breaking bread with good company is one of the main pillars of Sanniaskia Sessions, so why not make that bread oozy, buttery, garlicky bread with crisped rosemary? We baked this specimen to compliment our chopped Italian salad and the little flirt stole the show if we’re honest. Tear off and share with your loved ones, or don’t share at all. We won’t judge.
- Activate the yeast according to the package instructions – this involves combining the yeast with the sugar and water and allowing it to sit until it froths.
- Combine the dry ingredients in a bowl
- Add in the wet liquids and yeast and mix until combined and a dough is formed.
- Pull out the dough and knead on a floured surface for 5- 10 mins until the outside is smooth and the dough is elastic.
- Put into an oiled bowl (this will stop it from sticking) and cover in cling film, leaving to proof for at least an hour.
- When it is about double the size, knock the dough back into the bowl (basically give it a good punch)
- Divide the dough into 15 equal sizes and arrange them in an iron skillet with about an inch in between each ball. Cover with oiled clingfilm and leave to rise for a further 30 mins.
- Brush with some of the oil, sprinkle with fresh thyme and bake in a preheated 170C oven for 20 minutes until the oil is absorbed and the bread goes golden.
- Either serve immediately or cover with foil and reheat again, glazing with the remaining oil just before serving