.png)
Learn how to bake this Nomad staple at home!
Ingredients (makes around 30cm x 30cm loaf)
500g Strong organic bread flour
12.5g Semolina
450ml Water at around 32’c
7g Dried fast-action yeast
2g Table salt
12.5ml Extra virgin olive oil (we use Honest oil)
2 Fresh Rosemary sprigs
Large pinch of Organic Sea Salt
(Live sourdough starter optional)
Tip the flour and semolina into a large tub,
Mix the yeast into the warm water in another large tub until fully dissolved.
(If using Live starter mix a handfull into the yeast at this point)
Add the flour into the water and yeast and bind with a fork.
With a wet hand, work the dough in the bowl, folding and combining all ingredients.
Add the salt
Let the dough rest in the bowl for a few minutes.
Add the olive oil to the dough and fold it through
Slap fold on four sides.
Prove for 30-40 mins
Slap and fold the rested dough again until more tension builds, taking care not to tear the dough.
Prove for 30-40 mins.
Oil your baking tray, add the dough then line it with a dusting of semolina.
(If using a live starter, portion out around 900g of mix into your tray and add the remainder back into your starter tub to feed.)
Cling film the tray and prove again around 30 mins.
Remove rosemary leaves from stalks and mix with a dash of olive oil to release flavour.
When the dough has finished proving, drizzle with a little extra virgin olive oil. use wet fingers and prod into the dough, to create dimples.
Scatter the rosemary and sea salt over the dough, then sprinkle a small amount of semolina.
Bake at 210c until golden brown, around 20-25 mins.
Once out of the oven, drizzle with a little more oil and enjoy!