Rustic bread

• strong white bread flour↗250g g
• fast-action dried yeast↗1 tsp tsp
• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• sparkling water↗200ml ml
• semolina↗

  for sprinkling (optional)

• finely chopped rosemary

  and Maldon salt, for sprinklng

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.

2. 2

   Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)

3. 3

   Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.