This is nice left to rise up high so that it is soft and can be split for filling sandwiches. A couple of squares of this filled with thinly sliced ham or salami, bresaola, chopped egg and cress, tomato and ricotta or robiola, mozzarella or roasted tomato and pesto makes a good lunch or emergency snack. The bread can also be frozen in bags in small portions and pulled out to thaw quickly. This is lovely also with some fresh herbs such as rosemary strewn across the top before baking. If you use rosemary, strip the leaves off a couple of stalks and chop them up very finely (as I think the long needles might not be appreciated by the kids). The amount of water and flour you need may vary slightly but the dough should be sticky and difficult to knead.
Put the water, yeast, honey, half the olive oil and 3 fistfuls of the flour in a bowl. Mix with electric beaters until smooth. Cover and leave for 20–30 minutes until it all froths up and looks foamy on the top. Mix in the rest of the flour and
Lightly oil a
Meanwhile, turn your oven to its highest temperature. In a small bowl, mix the remaining oil with
Put in the oven and bake for around 20–30 minutes (depending on the heat of your oven) until the bread is golden, a bit crusty here and there and sounds hollow when tapped. Remove from the oven and cool for a bit before cutting into pieces. This is best warm but can also be served at room temperature, or reheated.
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