3. Keep aside the water and yeast mix for 10 minutes. Now add to sugar. 4. Add salt and rosemary to the 3 cups flour and mix with hands. Add 1.5 tablespoon olive oil to flour. Add sliced olives. Mix ...

For the Bread: • 280 grams (1 1/4 cups) of luke warm water • 4 grams (3/4 teaspoon) yeast • 510 grams (3 cups) Bob’s Red Mill Artisan Bread Flour • 6 grams (3/4 teaspoon) sea salt • 6 grams (1 ...

This garlic and rosemary focaccia is delicious eaten on the day it is baked, but the bread will keep for a ... the tray and pour the extra virgin olive oil in the middle. With your fingers ...

Fold in Gruyere cheese and rosemary ... Cut leftover or day-old beer bread into 1-inch cubes and place on a rimmed baking sheet. Drizzle lightly with olive oil, then sprinkle a little salt ...

Put the flour in a large bowl, with the rosemary ... or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic.

This cheese is perfect for baking, as it easily melts, and easily carry's flavour. With this epoisses I studded it with ...

When you're ready to bake your bread, preheat the ... Mix the honey and olive oil together and drizzle this over the dough. Sprinkle over the rosemary, caramelised onion and salt.

Spread the onion slices over the surface and tuck in the rosemary ... Recipes for Gathering by Joanna Gaines (£25, William Morrow), out now Bread Ahead says: “This beautiful Italian olive oil ...