This is one I picked up at a class at Belfast Cookery School on bread making. It’s a simple and highly adaptable recipe for light Italian bread that’s very moreish! You can add a wide range of toppings – olives, roasted peppers, garlic, fennel seeds – but it’s lovely and simple just with rosemary, salt and chilli like this version.

Serves 8   |  75 mins including proving plus 20 mins cooking


  • 500g strong bread flour
  • 10g caster sugar
  • 15g instant yeast
  • 10g salt
  • 15g melted margarine
  • 15g olive oil
  • 300ml warm water
  • Rock salt, fresh rosemary and chilli flakes


  1. Put the flour sugar and yeast in a large ovenproof bowl and warm in the oven for a few minutes.
  2. Add the salt, oil, marg and tap warm water and use a wooden spoon to bring it together, then get your hands in and bring the dough together into a ball.
  3. Knead the dough for about 15 minutes until it’s glossy and elastic, then put in an oiled bowl, cover and leave in a warm place for an hour until doubled in size.
  4. Knock the dough back gently then stretch it out on an oiled tray and leave for another 10 mins. Preheat the oven to 200c (fan) at this point.
  5. Use your fingers to make dents in the dough then brush with a mix of olive oil and warm water before sprinkling with rock salt, chopped rosemary and chilli flakes.
  6. Bake in the oven for 20 mins, the cool on a wire tray before tucking in.

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