Ingredients

• 450g Water
• 7g Dried Yeast
• 600g Bread Flour
• 4 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Salt
• 3 sprigs Rosemary
• Sea Salt as needed

Tools

• Oven
• Cooling rack
• kCook Multi
• Kcook bowl
• Lightly floured surface
• Baking sheet - 18 x 13"

Method

1. Fit midi blade to kCook bowl
2. Add water and dried yeast to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Heat with filler cap fitted - 2 min, 30°C, speed 5
6. Then add bread flour, extra virgin olive oil and salt to the kCook bowl
7. Mix with filler cap fitted - 3 min, speed 7
8. Transfer content of kCook bowl to lightly floured surface
9. Flatten
10. Grease 2 clean baking sheets
11. Transfer content of lightly floured surface to 2 baking sheets
12. Cover with kitchen towel
13. Let rise until doubled
14. Sprinkle with rosemary
15. Add extra virgin olive oil and sea salt to the baking sheets
16. Pre-heat oven - 200°C
17. Bake - 20 min, 200°C
18. Let cool onto cooling rack
19. Serve

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