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“This is excellent to have as a simple starter or as an accompaniment. Or if you're my friend Matt, a meal... I found it in a copy of Delicious magazine and I tend to make this most in the summer, it's a great barbecue bread as it's great to share and easy to tear off hunks. Hope you enjoy!”
READY IN:
2hrs 30mins
SERVES:
8-10
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Put 2 tbsp of flour in a small bowl with the honey and 275ml of warm water. Whisk until mixed and then sprinkle in the yeast. Whisk again and leave for 10 minutes in a warm place until bubbles appear on the surface.
  2. Put the rest of the flour in a bowl with the oil and fine salt. Pour in yeast mixture and mix to a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic before transferring to a clean, oiled bowl. Cover with cling film and leave for 1 hour in a warm place until the dough doubles in size.
  3. Preheat the oven to Gas 7/220°C/430°F Lightly oil a deep 32x27cm baking tray. Knock back the dough by punching it with your fist. Rest for 5 minutes then put the dough in the baking tray, filling it evenly. Cover with a damp tea towel and leave for a further 30 minutes.
  4. Peel the garlic cloves and place them with the milk in a pan over a medium heat. When simmering, reduce the heat and cook for 10 minutes. Drain, reserving the garlic cloves.
  5. Poke 12 holes in the dough and push a rosemary sprig and a garlic clove into each. Brush the dough with olive oil and sprinkle with the sea salt. Bake for 10 minutes then reduce the temperature to Gas 5/190°C/375°F Bake for a further 15 minutes until golden.
  6. Transfer to a wire rack, drizzle with olive oil and cool slightly.
  7. Serve with your choice of dip or meal.

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