Quick, easy, rustic, the best bread I’ve ever bake. We all love this homemade bread! One of the great things about making your own bread at home is that you know exactly what's in it!
600g plain flour
360ml warm water
1/2 tsp dried yeast
Pinch of sea salt
Pinch of salt flakes
Pinch of dried rosemary
Mix warm water with yeast until dissolves.
Add it into the bowl with flour and the pinch of sea salt and mix well.
Lightly flour a bench and knead the bread until it forms a perfect ball.
Place back into the bowl and cover with a tea towel. Leave to rise for 2 hours.
Remove from bowl, place the dough on a lighly oiled baking tray or on a silicone baking mat, cover and leave it for 1 hour, or until it has doubled in size.
Preheat oven to 220 degrees.
Sprinkle the ball with salt flakes and rosemary and cover with a safe oven lid or aluminium foil.
Cook in the oven for 30 mins, remove lid or foil and cook for another 10.
Let it cool completely on a wire rack before cutting.