- 500g (1lb) strong plain white flour
- 7g sachet fast-action dried yeast
- 1 level tsp salt
- 4 tbsp olive oil
- 4 tbsp semolina
Take care not to rub the topping off when slicing the loaf.
- Tip the flour into a bowl and stir in the yeast and salt. Add 2 tablespoons olive oil to 300ml (½ pint) warm water, then add to the flour. Mix to form a soft dough.
- Turn the dough out on to a lightly floured work surface and knead it for 5 - 8 minutes, until it's smooth and elastic. Shape the dough into an oval and place it on the buttered baking sheet.
- Mix the semolina and the rest of the olive oil into a thick paste, then spread this over the top and sides of the loaf, either using a small palette knife or a pastry brush. Cover the loaf with a sheet of oiled cling film and leave it in a warm place for 40 - 60 minutes, or until it has doubled in size. Set the oven to 220°C/ Gas Mark 7.
- Bake the loaf in the centre of the oven for 20 - 25 minutes, or until it's lightly golden and sounds hollow when tapped underneath. Remove the loaf from the oven and slide it on to a wire rack to cool. Serve warm or cold, with butter, if you like.
Feature: Sue McMahon. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 193(kcal)
- Fat 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.