- bread flour - 1 1/2 cups
- flour - 1 cup
- Fresh rosemary - 1 Art. a spoon
- dry yeast - 1 1/2 teaspoons
- salt - 1 teaspoon
- warm water - 1 glass
- honey - 1 st. a spoon
- olive oil - 1 st. a spoon
1. In a large bowl, mix the flour, salt, yeast and rosemary. In a small bowl, mix the warm water, honey and olive oil. 2. Gradually add the mass to the flour mix. Stir the dough until it is wet and sticky. 3. Cover the bowl with a plastic wrap and leave for 15 minutes. Then knead the dough until it is smooth and elastic, about 10 minutes. If the dough is still very sticky after 5 minutes after kneading, add more flour, 1 tablespoon at a time. 4. Put the dough in a lightly oiled bowl, cover it and let it rise until it doubles, about an hour. 5. Put the dough on a clean work surface. Form a circle from the test. Put the dough on a baking sheet lined with parchment, and cover with a clean dry towel. Allow to stand for about 1 hour, until the dough is doubled in volume. 6. Preheat the oven to 260 degrees. This bread should be poured with water while he is baking, so prepare a bottle in the form of a spray. On top of the bread make a small incision crosswise with a sharp knife. Sprinkle bread with water, bake bread for 1 minute, then sprinkle again with water. Repeat this operation two more times. Continue to bake for another 8 minutes (only 11 minutes). 7. Reduce the temperature to 200 degrees and continue baking for another 15 to 20 minutes, until the internal temperature reaches 93 degrees.
Servings: 8-10