Step 1: Preheat the oven to 220°C (200°C Fan, Gas Mark 7). Lightly grease a 23cm (9inch) shallow cake tin and place on a baking tray.
Step 2: Sift the flour and Baking Powder into a bowl and stir in the chopped rosemary leaves. Make a well in the centre and add 75ml (5 tbsp) olive oil.
Step 3: Mix the ingredients together, gradually adding in up to 150ml (¼ pt) cold water, until you form a softish dough. Turn on to a lightly floured surface and knead gently until smooth.
Step 4: Roll out to fit the tin then carefully transfer the mixture. Using the end of a wooden spoon, make deep indents all over the top of the dough.
Step 5: Drizzle with the remaining 15ml (1 tbsp) olive oil, sprinkle over the salt and bake in the oven for 20-25 minutes until risen, lightly golden and firm to the touch. As soon as the bread is cooked, spoon over the extra virgin olive oil and leave to cool in the tin for 20 minutes.
Step 6: Transfer to a board and serve warm, broken into pieces, accompanied with extra oil for dipping if preferred.
Strip the rosemary leaves from the stem for this recipe – the stem is much tougher and coarser than the leaves and is not as suitable for chopping into a soft bread mixture.
For a non Vegan version of this bread, mix 50g (2oz) freshly grated Parmesan cheese into the flour.
|Per Serving||Per 100 g / ml|
|Fat||16.46 g||25.33 g|
|Carbohydrate||46.29 g||71.22 g|
|Protein||2.28 g||3.51 g|
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