80ml Yorkshire Rapeseed Oil with Black Pepper, plus extra for drizzling
500g strong white flour, plus extra for dusting
1 1/2 tsp salt
1 x 7g sachet fast action dried yeast
270ml warm water
A few sprigs of fresh rosemary
Large pinch sea salt
- Preheat the oven to 220oC / Fan 200oC / Gas Mark 7
- Using a food mixer with dough hook, first add the flour to the bowl then the salt and yeast (add each to different sides of the bowl so they do not mix immediately). Then add the Yorkshire Rapeseed Oil with Black Pepper and water.
- Mix on a slow speed for 5-10 minutes until the dough is formed. The dough is very wet so keep your surfaces and hands well floured when handling.
- To test if it is ready, make a ball with the dough then, using a well floured finger, prod a shallow indent in the side. If the dough springs back then it is ready to shape. If the not, knead for a few minutes longer.
- When the dough is ready, form it into an oval shape and place on a well floured baking try. Cover with oiled cling film and leave to rise for about 1 hour or until the dough has doubled in size.
- When the dough has risen, remove the cling film and use your finger to push holes into it, placing snippets of the rosemary into the holes, then sprinkle with some sea salt.
- Bake in a hot oven for about 25–30 minutes, or until the bread is well risen and feels hollow when tapped underneath.
- Allow to cool. Once cooled but still warm drizzle over a little more of the Yorkshire Rapeseed Oil with Black Pepper and then slice, ready to serve.