Prep 2 h
Cook 30m
Makes one large loaf which serves 6


    800 ml white bread flour

    2 tbsp instant yeast

    1 tbsp coarse salt

    1 tbsp olive oil

    Seasonings (see variations)

    About 350 ml lukewarm water


    Seasonings (see variations)

    2 tbsp coarse salt

    2 tbsp olive oil

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Ingredient Substitution Guide


1. Combine the flour, yeast and salt in a large mixing bowl. Make a hollow in the centre and add the oil and half the seasonings.

2. Add the water and mix with a wooden spoon to form a soft dough. (The mixture makes a moist, slightly sticky dough).

3. Place the dough on a lightly floured surface and knead lightly for 10 minutes until soft and no longer stickly. (Tiny air bubbles will form on the surface when the dough is lightly pressed between your hands).

4. Place the dough in a large oiled mixing bowl, brush with a little oil and cover lightly with plastic wrap. Leave in a warm place until the dough has doubled in volume, about 40 to 60 minutes.

5. Remove the dough from the bowl and knead lightly four or five times, taking care not to knead out the air.

6. Shape the dough into a neat oval by tucking the sides under to enclose even more air.

7. Cover lightly and leave to rest for 7 minutes. Preheat the oven too 200C and pray a fairly large baking sheet with non-stick spray. Lightly roll out the dough on a floured surface until it is the size of the baking sheet. Alternatively, flatten it with the palm of your hand until it is the required size. Place on the baking sheet, cover with a cloth and leave to rise until double in volume, about 20-30 minutes.

8. Make holes in the proven dough with your fingers and fill with the remaining seasonings. Sprinkle with olive and coarse salt.

9. Bake for 25 minutes until risen and done. Remove from the oven, place on a cooling rack and drizzle with extra olive oil if preferred.

Seasoning variations

With sun-dried tomatoes and chives

Prepare the basic dough as described. Slice 8 sun-dried tomato halves into strips and quarter 5 capers.

Add half the tomatoes and capers to the dough. Spread the proven dough with 1 tbsp sundried tomato paste and insert the remaining tomatoes and capers into the dough.

Continue preparation as described for the basic loaf.

With garlic and rosemary

Prepare the basic dough as described.

Add 1 crushed garlic clove and 2 tablespoon  chopped fresh rosemary to the dough.

Press 2 crushed garlic cloves and another 2tbsp fresh rosemary sprigs on top of the loaf. Continue preparation, as described for the basic bread.

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Last updated on January 12, 2022 at 11:56AM