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“Soft light and delicious Italian bread, incredibly easy to make and perfect for serving with soup or as an accompaniment to sliced meats and cheeses.”
1hr 50mins
1 loaf

Ingredients Nutrition


  1. Place all the dry ingredients into a large bowl and mix with a wooden spoon.
  2. Add the cold water to the boiling water in a jug, (as this will make the temperature just right to activate the yeast) then add the olive oil to the water.
  3. Make a well in the centre of your dry ingredients and add the water and oil mix then stir together with your wooden spoon until it starts to form a sticky dough.
  4. Flour a work surface and take the dough out of your bowl and need it for about 10 minutes.
  5. When the dough is soft but elastic (it should stretch and then return to its shape) place it in the bottom of a large, well oiled bowl and cover with cling film.
  6. Place the bowl somewhere warm for around 30 minutes or until it is roughly double the size it was when you put it in the bowl.
  7. Remove it from the bowl and kneed it gently for about 1 minute then place it on an oiled baking tray approximately 12”x9” spreading it out so that it covers the tray evenly then recover it with the cling film and leave somewhere warm for about 20 minutes.
  8. While it is proving pre heat your oven to 180c or gas 7.
  9. Once it is proved (after 20 minutes) remove the cling film and using your finger poke a series of regular holes through the dough to the tray.
  10. Sprinkle the top with some coarse rock salt and drizzle with olive oil then bake for about 20 minutes or until the top is an even golden colour.
  11. When you remove it from the oven the outside of the bread will be quite hard to the touch and if you turn it over and knock gently on the bottom with a knuckle it will sound hollow.
  12. Leave to cool on a wire rack and as it cools the outside crust will gradually soften.

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