¼ tsp fast-action dried yeast
500g strong white bread flour, plus extra for dusting
3-4 rosemary sprigs, leaves picked
2 tsp sea salt
2 tbsp olive oil
Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once it's well mixed, cover the bowl and cling film and leave to rise overnight, or for 8-12 hours.
Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hour.
Heat oven to 200 degrees C/180 degrees fan-forced/gas 6. Put a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it's really hot, take it out of the oven and quickly tip in the dough. (The dish or tin should be hot enough that the dough will sizzle when it goes in.) Sprinkle with a little more flour and bake for 45 mins to 1 hour, or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.
Turn the bread out onto a wire rack and leave to cool for 10-15 minutes before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.
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