- 250 g Bread Flour
- 150 ml Lactofree Spreadable (Melted)
- 10 g Yeast (1 Sachet)
- 1 Pinch of Salt
- 1 Tsp Caster Sugar
- 150 ml Tepid Warm Water
- 1 Sprig of Rosemary
- 2 Cloves of Garlic
- Sundried Tomatoes or Olive to garnish
Add all the dry ingredients to a large mixing bowl taking care not to let the salt and yeast touch.
Add 2 teaspoons of the melted Lactofree Spreadable and slowly mix in the tepid water, adding a little at a time and incorporating by hand as you do so until all the dry ingredients are mixed to make a dough. You may need all the water, slightly more or less, depending on the make of flour you use so add a little at a time until you have a sticky but not runny dough. The ideal consistency should stick to your fingers whilst still forming a ball shape.
Turn the dough out on to a floured surface and knead for a good five minutes, making sure to work out any lumps or bumps. Add more flour if dough is still too sticky to knead.
When is kneaded into a firm ball, place in bowl covered with a clean tea towel and leave to prove (rise) in a warm place until dough has doubled in size (about 2 hours). An airing cupboard is ideal. Make sure the bowl is large enough for the dough to double in size!
In a saucepan mix the crushed garlic, rosemary sprig (leaving a few leaves to garnish) and melted Lactofree Spreadable. Bring to the boil and then turn off the heat immediately and set aside until later, leaving the flavours to infuse.
When the dough has doubled in size, turn out on to a floured surface, knead briefly and turn out into a well greased or lined flat shallow roasting tray, or flan dish. Ideally a flat roasting tray around 20cmx30cm is ideal but this works well in round dishes, so long as it is not too deep. Make sure to push and shape the bread the fit the dish and work into the corners.
Then with your fingers push craters all over the dough so the surface is lumpy and bumpy. Brush all over the dough with the infused oil, getting into all the crevices, nooks and crannies. Be generous with the oil as it will give the bread the rich flavours and aromas.
Leave the dough for another's half hour until risen to almost twice the size again. In the meantime preheat an oven to 180 degrees.
After half an hour, sprinkle flakes of sea salt over the dough, and add any olives or sundried tomatoes as desired. Cook the bread in the middle of the oven for 20-25 minutes until golden brown. Serve immediately.