Makes 2 loaves

• 2 1/2 teaspoons active yeast
• 1/4 cup warm water
• 1 tsp sugar
• 2 1/4 cups room temperature water
• 2 tbs olive oil
• 7 cups high grade flour
• 2tsp chopped rosemary
• 2tsp salt

Topping

• 3tbs olive oil
• 1tbs course salt
• sprigs of fresh rosemary

Method

Combine yeast sugar and warm water a stand until frothy Stir in the room temperature water and oil. Add flour, rosemary and salt.

Stir well, the knead until shiny.

Place in a lightly oiled bowl and cover with plastic wrap.

Allow to rise until doubled in size, or about 1 hour. Divide into half and pat each into a 30cm square baking pan.

Cover with the plastic wrap and allow to rise 30 minutes. Meanwhile preheat oven to 200C.

Dimple top of loaves with fingertips then brush with remaining oil, sprinkle with salt and rosemary.

Bake for 20-25 minutes or until golden.

Regards,

Taryn Port