Nettle, Rosemary and Garlic Bread
Ingredients
1 1/2 tsp bread yeast
230 ml tepid water
2 tsp sugar
2 tsp fine salt
3 tbsp extra virgin olive oil
500g Strong white bread flour
100g nettle leaves, young shoots wilted in a pan and finely chopped
1 tbsp rosemary fresh or dried, roughly chopped
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
1 head of roasted garlic (roast in foil on high until soft)
extra olive oil for brushing
pinch sea salt flakes
Method
- In a large bowl, add the water then sprinkle the yeast over, mix in the sugar and salt and allow to sit for 10 minutes or until it foams. Add in olive oil and flour then knead for about 10 minutes.
- Add the wilted nettle leaves, rosemary, black pepper and oregano to the bowl then knead for a further 5 minutes. Add in the roasted garlic, knead for 1 minute.
- Place dough in a clean well oiled bowl, tightly cover with clingfilm or place a cloth over the bowl and leave in a warm place until at least doubled in size. approx. 1 hour.
- After dough has doubled in size gently punch it down and shape in to a rounded loaf. Using a sharp knife, make a criss-cross design on top. Place on a greased baking tray, then cover with a large bowl inverted over it, allow the dough to double in size again.
- Pre-heat the oven to 220C, 200 fan, gas mark 6.
- After final proving, gently brush the top with olive oil, sprinkle over the sea salt and a bit more rosemary.
- Bake in the oven for 25-30 minutes until golden brown, crisp and hollow when knocked.
- Allow the bread to rest for 10 minutes before cutting into it. Serve warm with a good olive oil, freshly ground black pepper and balsamic vinegar.