Photography Andy Arnfield – The Gourmet Grocer
For the dough
650 g strong bread flour
300 g Italian 00 flour
500 g tepid water
15 g fresh yeast, or 7g sachet of dried yeast
15 g salt
50g dried barberries
2 garlic cloves thinly sliced
1 drizzle extra virgin olive oil
For the topping
2 tablespoons olive oil
1 tablespoon water
For the finish
1 small handful rosemary sprigs
1 pinch sea salt
Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins, add barberries and sliced garlic and combine. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. get your oven scorching hot 250 degrees. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; ‘dimple’ the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.
Place the baking tray in the oven for 5 minutes then turn down the temperature to 200 degrees and bake until lightly golden. Just prior to the bread coming out of the oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
Recipe adapted from Kenny Rankin