Satisfy your palate with this versatile Italian bread. Our quick and easy recipe will have your kitchen filled with the mouth-watering scent of this timeless treat.

PREP 15 Min
COOK 40 Min


  • 1kg flour (all-purpose)
  • 20g fresh yeast (or 15g active dry yeast or 7g instant yeast)
  • 20g salt
  • 750ml water (not cold)
  • 20g fresh rosemary – chopped
  • 10g garlic- chopped
  • 75ml olive oil
  • Salt flakes to taste

Step 1
Combine flour, salt and add half the water, mix well.

Step 2
Use 4 tbsp of water to dissolve the yeast in it.

Step 3
Add rest of the water including the yeast water into the mixture.

Step 4
Mix well until smooth about 6 – 8 minutes.

Step 5
Prove for about 30 minutes – Knock back.

Step 6
Place into an oiled Chasseur cast iron pan and leave until doubled.

Step 7
Drizzle olive oil and sprinkle rosemary, garlic and salt flakes on top.

Step 8
Bake at 220C for about 15-17 minutes. Half way through baking, sprinkle water into the oven with your fingers to create a bit of steam.


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