Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | White Unbleached Plain Flour |
| 4 tablespoons | Olive Oil |
| 1 teaspoon | Salt |
| ½ pint | Warm Water |
| ½ \N | Dry yeast Sachet |
| \N pinch | Sugar |
| \N \N | Rosemary or Sage |
Mash the yeast with a little of the water until it looks like mud.
Add the sugar and leave for 10 minutes until frothy.
Put the rest of the water, the flour, a little of the salt and the olive oil into a large bowl. When the yeast is frothy, add that too.
Knead thoroughly for about 5 minutes. cover with a clean, damp tea towel or cling film and leave it in the bowl in a warm place for about 30 minutes. It will double in size.
Take the dough out, put on a board, cut it in half and spread so you have two dinner plate-sized pieces. Sprinkle the rest of the salt over the top, then add the rosemary or sage leaves, patting them into the dough.
Put the loaves into a hot oven, gas mark 7, 400F, 200C for about 20 minutes.
The bread will only rise marginally and will have a lovely pale golden top.