- 450g organic spelt flour
- 7g quick yeast
- 1 tsp sea salt
- 2 tbsp olive oil
- 425ml warm water (or 150ml boiling water from the kettle topped up with cold tap water)
1. Heat your oven to 190°C/Gas 5.
2. Mix the flour, yeast and salt. Fold in the olive oil. Tip in the water. Fold together with one hand till it's a sloppy, sticky dough. Kneed it with just one hand. Fold and stretch the dough till it’s elastic (about 5-10 mins).
3. If you want to add flavours to your bread, do it now. We like:
- Sautéed mushrooms with rosemary, garlic and balsamic vinegar.
- Dried fruits, toasted nuts and sweet spices.
- Chopped olives and caramelised onions.
- Coarsely grated beetroot, fresh tarragon and hunks of goat's cheese.
Just fold them through till well mixed.
4. Brush a large baking tray with olive oil. Dust with flour. Tip in the dough – it will be sloppy and loose but makes for a delicious spongy bread. Dust the top with flour. Cover with a tea towel. Let it rise for 30 mins.
5. If you like, decorate the bread before baking. Here are some ideas:
- Press some olives into the top of the dough.
- Lay caramelised onions over the top, gently pressing them in.
- Poke whole toasted hazelnuts across the top of the dough.
6. Bake for 30 mins, or till the top is gold. Carefully turn the bread over on the baking tray bottom side up. Cook for 5-10 mins. Let it rest for 10-15 mins. Serve. Or, wrap in a clean tea towel and eat the next day.