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Sicillian Rustic Bread Slices

You'll soon become a big fan of these, Italian rustic loaf slices from the southern island of Sicilly. The aroma of baking fresh bread is unsurpassed, Bienagusto!
 

Method

 

  1. Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
  2. Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
  3. Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

 

          
Servings

Makes 8 slices

 

Ingredients

  • 250g strong white bread flour

  • 1 tsp fast-action dried yeast

  • 1 tbsp olive oil, plus extra for drizzling

  • 200ml sparkling water

  • semolina, for sprinkling (optional)

  • finely chopped rosemary and sea salt, for sprinklng

 
Ideal recipe for kids
15 minute preparation
20 minute bake
 

 

 

 

% of a child's RDA* (per slice)

total kcals - 17 %          saturates - 5 %  protein - 17 %             fibre - O %

carbs - 11 %                        sugar - 0 %

fat - 6 %                             salt - 15 %

 

  

RDA* Recomended Daily Allowance for an average child aged  4-6 years.

NB. This is for guidance only and should not be treated as definitive. Please contact your GP for this.

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