Cheese and Za’atar Manakish

Every once in a while I cook something that sounds good. They are foods I’ve never made or sometimes even eaten and last week was just one of those recipes. I loved the look, sound, sight and easiness of this recipe so I thought why not give it a try. It definitely did not disappoint. 

Manakish, Manakeesh or Manaqish, is a Middle Eastern or more specific an Arabic flatbread that contains different types of toppings. 

Making the dough and baking in the oven is similar to pizza, except that the toppings used are different.

What I love is that the manakish dough can be made the previous day and takes under 10 minutes to bake in the oven! Once baked, you can store the leftover Cheese Manakish in the fridge for a few days, and in the freezer for up to three months! Simply re-heat the frozen Manakish and you have yourself a quick and tasty snack whenever you want! 

Flour: 

The type of flour used in every country varies widely and thus the final structure of the bread will also be different. I guess everyone notices this. 

With the varying types and strengths of flours available,  it is helpful to know that the difference between the most commom ones used by us home bakers. 

• Pastry flour, type 405 - is Pastry flour is made from soft wheat and has a gluten content of 8-10%. It is best used for baked goods because of its low gluten content. Great for muffins, buscuits, pie crust, tart dough, cookies, some sweet yeast doughs, etc
• All purpose flour, type 550 - is equivalent to all-purpose flour. All-purpose flour has a gluten content of 9-11% and can be bleached or unbleached. But it is important to know that breads won't be as chewy as if bread flour was used. Likewise, cakes won't be as soft as when cake flour is used. 
• Bread Flour, type 812 - Germany's Flour Type 812 is equivalent to bread flour. Bread flour is made from a hard wheat and has a gluten content of 11-13% It is feels slightly grainy when rubbed between your fingers. This is the best flour to use for bread and rolls. The higher gluten content gives structure to rise and hold its shape. 
• White Spelt flour, Dinkel type 630 - is a flour made from finely milled spelt grain. In Germany, it is often used instead of Pastry Flour, Type 405. It is excellent for baking bread. This flour is usually combined with other flours because of its high gluten content. Also, because it is high gluten content, bread doughs made with 100% spelt flour can quickly become over-kneaded, resulting in a tough, dry bread.  

I recommend using type 812 if you are living in Germany or Bread flour if you’re elsewhere! 

Cheese: I used a combination of mozzarella and feta. You could also use a combination of halloumi with mozzarella for a mixture of salty and neutral. 

But I read that for a more traditional Lebanese flavor, Akawi with mozzarella is used. 

Za’atar:

Even though you can but Za’atar almost everywhere, I love to make one at home just so that I can add my own little twist to it! Also, doesn’t it taste so much better when it is homemade!?

Most recipes call for the Za’atar to be mixed with olive oil but I found it would make the Manakish too oily as it was going to be topped with cheese. 

If you skip the cheese on top then do mix the Za’atar with olive oil and spread it on the rolled dough using a brush just before setting it to bake. 

Ingredients:

360g or Cups Bread Flour or Dinkle Flour(type 812) 

2 tbsp milk powder 

7g Instant Yeast

1 tbsp Brown Sugar or honey 

1/2 teaspoon Salt

1.5 cups of warm water

2 tbsp Extra Virgin Olive Oil

150 g grated Mozzarella Cheese

100g crumbled Feta 

1/4 cup cream cheese, whipped at room temperature 

1 egg yolk

2 tbsp Za’atar 

Method:

Making the Dough - 

1. Add warm water, yeast and brown sugar into a glass bowl and give it a mix. Keep aside to let the yeast bloom, for about 10 minutes 
2. Add flour, milk powder, salt to a large bowl. Now pour yeast-water mixture and stir it with a fork to bring it together. Start kneading to form a dough. The dough is going to be quite sticky but that’s exactly how it should be. 
3. Continue to knead, pull and fold the dough over itself until it becomes a bit smoother. Once you see a smoother surface add a bit of olive oil. Once again pull and fold the dough over itself a couple more times, until it is smooth, looks fluffy and elastic. 
4. Cover with a wet kitchen towel or plate and let it rest at room temperature for 1 1/2 to 2 hours. The dough will double in size. You could also essentially do this the previous night and use it the next day! 
5. After your dough has doubled in size, gently punch out any air bubbles and divide your dough into roughly 4-5 dough balls. Cover them and let rest for another 15 minutes. 

You could put the entire the dough in plastic wrap, or simply place it in a sealed ziplock bag or an airtight container. When you want to make your Manakish , simply remove it from the fridge and allow it to come to room temperature! It can be stored for up to 3 days.
 

Assembling and Topping the Manakish

1. Transfer the dough to the clean work surface. Divide the dough into equal parts. Large if you want a large size or small ones for a personal size Manakish. Take one rolled ball, use your hand or the rolling pin to make a shape of a triangular flatbread or press with your fingers, about 1/2 cm in thickness. Once rolled out, dimple the top of the dough with your fingers just like you would with a focaccia. This is important to help hold the cheese in place and stop the bread from puffing up too much in the oven. 
2. Place the grated mozzarella cheese along the perimeter of the rolled out dough. Gently pull in the edge and fold in over the cheese and press firmly. 
3. In the center, sprinkle with Za’atar then sprinkle some mozzarella cheese and crumbled feta on the very top. 
4. Brush the edges with egg yolk just before putting it in the oven. Sprinkle some more Za’atar on the edges of the flatbread
5. Transfer into the oven and let it bake for 7-8 minutes at 260°C or 500°F. You can optionally set the oven to broil the Cheese Manakish for a short while, right in the last minute,  for a more golden-topped, bubbly cheese flatbread.

To Bake : I used a pizza stone but an inverted oven tray will also work in the oven at the highest temperature (for me, that’s 500ºF/260ºC).

Za’atar 

Ingredients:

1/2 cup dried thyme 

1/2 cup dried oregano 

1 tbsp Sumac 

1/4 cup pistachios, peeled 

1 tbsp coriander seeds 

1 tbsp cumin seeds 

1 tbsp fennel seeds 

1 tsp salt 

1/4 cup toasted sesame seeds 

Method:

1. Add the coriander, cumin and fennel into the cold pan. Heat the pan over low medium heat. As the pan heats, the spices get fragrant. Remove from the stove and transfer on the plate immediately. 
2. In the same pan add thyme and oregano and toast them for a few minutes. Add them to the plate. 
3. Now add pistachios to the pan and toast them for an about 3-4 minutes. Remove on the same plate. 
4. Toast the sesame seeds and remove on a separate plate. 
5. Now take a blender and add all the ingredients except the sesame seeds. Blend until everything is broken down into a coarse powder. Add the sesame seeds, mix and give it a taste. Adjust the salt according to your taste. 

Transfer to an airtight spice jar and keep refrigerated. This will keep fresh for a few months. 

Store and Reheat the Manakish : 

Fridge: 

Leftover cheese manakish should be stored in an airtight container in the fridge for up to a week. 

Freezer: 

Store the baked flatbreads, wrapped tightly in plastic wrap, in the freezer for up to three months.Thaw in the refrigerator before enjoying or reheat from frozen.

Reheat: 

Reheat the cheese flatbreads in the oven at 250ºF/120ºC until warmed through. You can do this from room temp, chilled, or frozen- adjusting the time until the cheese manakeesh is warmed. 

How does a moist, deeply flavored brioche-like cake wrapped around a fudge like filling, rolled up, twisted then topped with some more coconut and sesame, twisted, baked and finally basted with a sugar glaze sound like?! 

Yum right! 

I’m telling ya, you won't be able to resist a warm piece of this delicious Babka. 

Just as much as I love the Hefezopf I have found out that Babka, a sweet yeast cake originally from Eastern or Central Europe and is mainly baked there during Easter and served for breakfast on Easter Sunday. It is similar in Germany as well! 

Polands gift to the world - 

I learnt that the name “Babka” comes from the Polish word “Babcia”, which translates to grandmother or old woman. Now this is quite fitting because the bread is said to have been created by Jewish grandmothers who used leftover Challah dough to make a version of babka. Over time, the recipe for Babka has evolved with the bread becoming sweeter and richer, with chocolate being the most popular filling. 

This Babka recipe is a mix from Yotam Ottolenghi and Jake Cohen with a filling choice of my own! Yes a bit from all over. 

To get the best Babka follow these tips. 

• Use a glass bowl to mix the yeast. Let the yeast bloom before you add flour. Leave the dough for a minimum of 1.2 to 2 hours on a warm place to rise. 
• Sometimes, to make things simple, you can use a chocolate spread such as Nutella instead of making the filling yourself. 
• The sugar syrup not only makes the cake shiny and beautiful, but also keeps it fresh for longer. So do not skip it. 
• Speaking of freshness, the babka will start drying out after 24 hours. I like to wrap mine in cling film and a tea towel when I refrigerate it. But, the good news is that it freezes really well. 
• The use of milk instead of water gives it a richer flavor. 
• While some like babka because of the dough, to me, it’s all about the filling, so do not scrimp. 
• If the filling becomes too firm, warm it up a bit in the microwave. On the other hand if the filling is too soft and runny, place it in the fridge for a short while, but keep an eye on it so it doesn’t become too hard.

This recipe makes two loaves.  While the Babka is best on the day it is baked, letfovers can be stored in an air tight container for two to three days. Re-heat it for 10 seconds in the microwave. 

The good news is that it also freezes well for at least two to three months! So make one loaf and freeze the other. 

Plus a couple of days old Babka makes an excellent French toast!! 

Ingredients:

1 cup milk of your choice, lukewarm 

1/3 cup sugar

14g active dry yeast

113g unsalted butter, melted

4 large eggs 

5 cups flour type 405 or bread flour, plus a little more for dusting

1/2 teaspoons salt 

Neutral oil, for greasing 

For the filling: 

1/4 cup toasted sesame seeds 

1/4 cup unsweetened desiccated coconut 

150g butter 

1/2 cup + 1 tbsp caramel sauce 

1/2 tsp sea salt 

To sprinkle: 

1 tbsp unsweetened desiccated coconut flakes

1 tbsp raw black sesame seeds

Simple syrup, for brushing

Method:

1. Take the bowl of a mixer, add milk, sugar and whisk. Sprinkle the yeast on top, mix and let stand until it becomes foamy, about 5-10 minutes. Blooming the yeast will ensure a fluffy and soft bread. 
2. Into this add 3 eggs and and butter and whisk until everything is broken down. Add the flour and salt. Now using the dough hook attachment, knead until smooth, 4-5 minutes.

Transfer to a floured surface and continue to knead by hand in to a smooth ball.

1. Place in (preferably) a glass bowl and grease with oil, tossing to coat. Cover with cling wrap and a towel and set in aside in a warm place until doubled in size, about 1 1/2 to 2 hours depending on the temperature in your house. 
2. When you’re ready to use the dough, make the filling- in a mortar and pestle grind the toasted sesame seeds. Place the cold butter, caramel sauce and ground black sesame seeds in a medium mixing bowl. Beat together with a hand mixer until you have a smooth, fluffy, dark gray mixture, similar to the texture of frosting. This can also be done with a stand mixer. Stir in desiccated coconut. 
3. Preheat the oven to 175°C or 350°F. Grease two 9x5” loaf pans with oil or use a parchment paper to line them. 
4. Divide the dough into 2 equal portions. Roll out each on a well floured surface, into a large rectangle, about 1/4-inch thick. 
5. Spread half of the black sesame filling evenly over the dough with a small spatula, leaving a 1/2” border all the way around. Starting with the edges closest to you, roll the dough tightly into a log. Using a serrated knife, carefully cut the roll lengthwise in half. Twist the strands together and pinch the ends to seal.
6. Place the babka in the prepared pans. Cover and let them proof again until the dough expands to fill the pan, about 45 minutes.
7. Beat the remaining egg, then brush on the top of each babka. Sprinkle with sesame seeds and set to bake, rotating halfway, for 30-35 minutes until golden. Half way through sprinkle the coconut flakes. 
8. Remove from the oven and brush with simple syrup, then let cool completely before slicing and serving.

Enjoy!!!

 Cut out to resemble a sheath of wheat, or shape of a leaf, the Fougasse is a staple from the Provence region in the south of France.

It is somewhat like a French version of the Focaccia. 

Studded with cured black olives, flecks of rosemary it is visually impressive and yet easy to make.

The simple dough comes together in a stand mixer. With hardly any kneading, one can customize it in so many flavors. The open areas in the bread makes these loafs crusty and incredibly quick to bake. 

Normally served whole, the distinct shape makes this eye catcher a fancy addition on your dinner table. 

Ingredients:  

For two large Breads

500g flour (type 550) + more for dusting 

20g fresh yeast or 10g active dry yeast 

1/2 tsp brown sugar 

2 tsp flaky sea salt

350ml water

3 tbsp olive oil 

1/2 cup minced kalamanta olives 

2 tbsp minced Rosemary 

1 tbsp fresh chopped parsley 

Semolina for dusting 

Variations in mixed herbs – 

Rosemary & Thyme 

Herbes de Provence

Walnuts and Thyme

Method: 

1. In the large bowl of your stand mixer, stir together yeast, sugar, and half the quantity of lukewarm. Let it sit until the yeast starts to activate and looks foamy, about 10 minutes. 
2. Stir in flour, chopped olives, rosemary, parsley and salt. Using the dough hook attachment knead until a dough forms. Add half the quantity of olive oil all over. Cover with a damp towel and let it sit in a warm space in the kitchen until the dough has doubled in size, about 1 1⁄2 hours. 
3. Heat oven to 200°C. 
4. Divide dough into 2 equal pieces. Working with one dough piece at a time, shape the dough into a rough triangle, 1 1/2 inches in thickness. Transfer the triangle to a semolina-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut through the middle to represent the midrib, then cut three, lengthwise parallel slashes at the sides. Don’t cut all the way through. It should look, sort of like the veins of a leaf. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes.
5. Bake, one at a time, until golden brown, about 15 minutes each.

Tip :Tastes great warm when dipped in some olive oil seasoned with balsamic vinegar, freshly chopped garlic, herbes de Provence (thyme, rosemary, oregano, marjoram), crushed red pepper flakes and chopped parsley. 

You’d think I’m bonkers. Do you sometimes cook something simply because it looks good? My sole inclination to make Pide was based on this premise, because it looked delicious. I simply loved the filled up boat shaped breads filled with different toppings. And I knew they tasted good. 

You can basically fill the Pide with anything, but the most common toppings are mozzerlla, ground beef or lamb, eggplant-tomato mixture, spinach with onion and sumac. SO GOOD and very addicting! 

Feel free to play around with the toppings. 

The dough is really simple too. Just some Water, Yeast, Sugar, Salt, Flour and Olive Oil. You can, however make the dough with milk or eggs, which will yield a much richer tasting dough — but really I think keeping the dough simple makes it just as delicious. In any case, the olive oil in this dough recipe gives enough taste and richness. 

For The Dough:

400g spelt flour

¼ tsp sea salt

7g active yeast or instant yeast 

1 tsp sugar

2 tbsp olive oil

1 tsp onion seeds 

350ml lukewarm water

For The Aubergine Filling:

1 medium onion, finely chopped

1 medium aubergine, cut into 1cm cubes

2 - 3 fat garlic cloves, finely chopped

1 tbsp olive oil 

1 tsp cumin powder 

1/2 tsp smoked paprika

1/2 tsp harissa paste 

2 tbsp Tomato paste 

1/2 tsp Ras el Hanout (optional) 

1/2 tsp sumac

1/2 tsp dry mint 

1 handful of chopped parsley 

Semolina for sprinkling 

Salt and pepper as seasoning 

For topping: 

An egg 

Mozzarella cheese 

Pomegranate seeds 

Fresh parsley 

Method: 

1. Start by making the dough. Add the flour and salt to a large bowl and mix well. In a separate small bowl, mix the yeast, sugar and olive oil with the lukewarm water and leave it until the yeast blooms*, 5 minutes or so. 
2. Create a hole in the middle of the flour, add onion seeds and gradually add the liquid, a little at a time. Using a fork mix it until you have a rough dough. Tip the dough onto a clean work surface and knead for a few more minutes, until the dough is soft and springy. Transfer back to the bowl and cover with a damp cloth for about an hour or until it doubles in size. 
3. Whilst the dough is proofing we can start to make the filling for the Pide. To make it, add onion to a large pan with the olive oil and sauté for 10 minutes on a medium-low heat. Add in the garlic added fry for a minute or two. Add the spices and tomato paste, and fry for a few more minutes. Add in the chopped aubergine, and stir-fry for a minute on a low heat and stir to combine everything together. 
4. Add half a cup of water, cover the pan and let it cook for 15 minutes, stirring occasionally. Add in the sumac, harissa paste and the dry mint, parsley then stir to combine. Season with salt and pepper.

Putting it all together : 

1. Preheat the oven to 200°C, 400°F, top bottom heating. 
2. Divide the dough into 6 equal pieces. On a clean work surface, take one piece and roll out it into long oval shape. Make sure to keep the remaining dough pieces covered really well to prevent them from drying out.
3. Spoon the aubergine mix onto the center part of each pide, leaving space around the edges. Fold 1/2 cm of the edge up and over the filling all along. Pinch and twist the Pide on the ends to make it look like a canoe or a boat shape. Repeat with the rest of the dough. 
4. Sprinkle a little semolina on the baking tray. Carefully transfer each pide onto it. I baked four Pide at a time, but it depends on how large your baking tray is. At this point you can sprinkle mozzarella cheese on top. Brush the sides with olive oil. You can ask so sprinkle some sesame seeds if you like. 
5. Bake for 15 minutes, until the crust is cooked and a little golden. Half way through you can also crack an egg on your Pide. Remove from the oven, allow to cool slightly on a wire rack. 

Eh Voila! 

Done! 

The Pide should have a lovely golden color. The base should be nice and crispy while the inside of the bread should be deliciously soft and fluffy. 

*To bloom or not to bloom 

This recipe works with dry active yeast but the bread is a bit softer with instant yeast. Also normally rapid rise or instant yeast does not need to bloom in warm water. But I’ve noticed that by taking this extra step of blooming the yeast, the breads are softer than adding the instant yeast directly into the dough. 

And as always, if your yeast does not get foamy during the blooming stage, the yeast is dead. You need to get a fresh one! 

Mostly my cooking focuses on giving my tastebuds a feast. I love to experiment with different flavors, ingredients and combinations that lean towards the “healthy eating” side of cooking. 

This Sri Lankan roti (flat bread) is flavored using fresh grated coconut, coconut milk, onions and coriander. This recipe bears quite a bit of resemblance to the authentic taste. 

You can tweak the recipe to suit your taste or pantry. Not a fan of coriander, swap it for fresh parsley. Skip the chili flakes if heat is not what you like. But there are a couple of ingredients that are a “must have” to get as close to the authenticity of the recipe as possible - coconut for example, although one can use unsweetened, desiccated coconut. 

The dough is best made ahead, so that the flavors have time to meld. 

These rotis perfectly complement my quick and easy potatoes ( recipe in the Joy of Vegetables section ) which are infused with freshly pounded spices. 

Ingredients: 

1 cup whole wheat flour

1 cup regular flour 

1 cup fresh, shredded coconut

1/2 tsp salt

1/4 cup coconut milk 

1/4 cup water 

1/2 red onion chopped 

10-12 curry leaves, chopped 

1 tbsp fresh coriander 

1/2 tsp chili flakes 

oil 

Method: 

1. Start by peeling the onions and chopping them finely. Chop the curry leaves and coriander leaves too. 
2. Shred the coconut. 
3. In a large mixing bowl add both the flours, shredded coconut, salt, onions, curry leaves, cilantro, chili flakes and mix using a fork. 
4. Add water and coconut milk, little bit at a time, and mix, still making use of the fork. The reason I like to do this is because the initial stages of the dough making process is a bit sticky and messy. You will soon notice the dough starting to come together. That’s when you get your hands in there to start kneading. 
5. If mixture is dry, add in the other 3 tablespoons of water. Knead into a ball. Cover and let it rest for at least an hour. 

The roti making process: 

1. Divide the dough into equal portions. Slightly larger than the size of a golf ball. 
2. Next, place a griddle over a medium flame. 
3. Dust some flour on the work surface, place the ball of dough on top and start rolling with the help of a rolling pin. It is crucial to be light handed whilst rolling the dough so that it does not get stuck to rolling pin or the work surface. Use flour as needed for dusting. Roll the rotis until they are about the size of a saucer. 
4. Place roti on the hot griddle and let cook about 2-3 minutes over a medium flame on each side. 
5. Using a spoon, apply oil on one side and flip over. Let bake for another 2 minutes making sure they nice and golden on each side. 
6. Repeat with the rest of the dough. 
7. Store the rotis in a box lined with a kitchen cloth. 

Serve them fresh, hot off the griddle if possible. They pair really well with my Sri Lankan potato vegetable. (Recipe in the  Joy of Vegetables section of my website) 

 Olive experts reveal that the Kalamata Olives are the healthiest and the most popular olives found. So what happens when you combine them into fresh bread? You have a winner! 

This is an easy recipe of soft bread sticks that is excellent on its own as a snack, with soup or just as delicious when dipped in olive oil. 

Baking bread became a way of releasing stress during the pandemic. Like others I too tried different kinds of breads. It is such a fun and addictive process that I haven’t stopped experimenting and trying out different varieties. 

It’s almost impossible to resist eating them after they come out of the oven, steaming hot. 

And the aroma……… for me it evokes special memories of my childhood. 

Ingredients: 

400g spelt flour ( type 550 ) plus extra for dusting 

250g tepid water + 2-3 tablespoons more 

7g instant yeast

5g Sea salt 

3 Tbsp olive oil

70g Kalamáta olives, pitted and halved 

70g Green olives, pitted and halved 

1 tsp thyme leaves 

Method: 

1. In a mixer bowl with a dough hook attachment, add the flour, yeast and salt, * Add salt to one side of the bowl and the yeast to the other side. Add half the water and mix on low speed. As the dough starts to come together, add the remaining water. Mix for 5-7 minutes on medium speed. Add olive oil and mix once again. 
2. Add olives and thyme to the dough and mix until well incorporated.
3. Transfer the dough into an oiled bowl, cover and place at a warm spot and leave until tripled in size, - about an hour. 
4. Carefully, transfer the risen dough to a working area well dusted with flour. The dough will be very loose, it’s fine. 
5. Preheat the oven to 220°C. 
6. Divide the the dough into 10 equal pieces. Roll into elongated strips and turn the two ends into opposite direction. Now transfer them to the baking tray lined with parchment paper. I did 5 at a time on a tray. Leave some space between each for the final rise. Cover the baking tray with kitchen towel and place it in a warm spot for about 20-30 minutes until risen.
7. Bake for 15-20 minutes and transfer on to a wire rack to cool. 
8. Repeat the same with the remaining dough. 

Store in a bread box for two days, refrigerator for up to a week. To eat simply warm it for 5 minutes in a preheated oven at a temperature of 120°C. 

Obsessed with potatoes - then this bread is for you! It’s soft, light, fluffy and so darn delicious. Easy for anyone who doesn’t bake often, it stays soft for days, it contains no eggs, no milk and no butter!! Eat it warm as is, with butter or pair it with some “roasted carrot soup” (find this recipe under the "soups" section!) 

I am a complete Bread addict! And why not. Germany has definitely spoilt me with the fantastic variety of breads it has offers. It is one thing to buy fresh  bread from the bakery but it is a complete different feeling when you are successful baking your own. This is what my success looks like. 

Hope you give it a try. 

Method:

1/3 cup water 

1 tbsp sugar

7g fresh yeast 

3 cups bread flour 

1 1/2 tsp salt 

2 cups mashed potatoes 

2/3 tbsp olive oil 

3/4 cloves of chopped fried garlic 

A spoonful of chopped rosemary 

A spoonful of thyme 

White and black sesame seeds to sprinkle

1 egg, for egg wash or use a plant based milk.

Method:

1. First pour lukewarm water into small bowl and break up the yeast. 

2. Stir with a spoon and keep it aside, for 5 minutes.

3. Then combine flour and salt and add the fried garlic, rosemary, thyme and mashed potatoes. Mix together with a fork and then add yeast. 

4. Knead either by hand or in a stand mixer. 

5. Add olive oil and knead again until it is well combined.

6. Keep the dough in a greased bowl in a warm place and cover with cling film, for about 60 minutes. The rising of the dough could take longer or shorter, depending on the room temperature. Make sure the bowl is large enough so the dough has enough space to rise. 

7. When the dough has doubled in size, transfer it onto a well-floured surface. Punch out the air and knead for a minute. 

8. Divide the dough in half and make 2 small loaves or keep it as a large loaf. 

Prepare for the baking: 

Place the dough onto a baking tray lined with parchment paper. Cover with kitchen towel.

1.Let it rise for the second time for about 30 minutes. 

2. In the meantime preheat the oven to 220°C. 

3. Beat an egg white. Brush the bread gently and sprinkle the sesame seeds.

4. Bake for 35-40 minutes or until the crust has nice brown color. 

Another way to check is by knocking the bottom of the bread. It should sound like it's hollow. Let it cool completely before slicing. 

During brunch with my Mexican-American friend I got to enjoy some delicious cornbread. Knowing my foodie self I had to get the recipe and give it a try. While I’ve had cornbread a couple of times, it never really caught my attention. Maybe because it was too dry and didn’t have much flavor or had too much baking powder. But this one was the most tastiest, moist, flavorful one I’ve ever eaten so far. It was studded with corn kernels, melted cheddar, jalapeño bits, spring onion and a very mellow garlic flavor!

Method:

1 1/2 cups cornmeal

1 cup flour

3 tsp baking powder

1 tsp salt 2 jalapeños, seeded & finely diced

1 cup cheddar cheese, shredded

1 cup corn (drained if using canned)

1 1/4 cup buttermilk

1/3 cup garlic butter, melted

A good dollop of honey

Handful of chopped spring onion 

2 eggs

A handful of shredded cheddar cheese and a chopped jalapeño for sprinklings on top. 

Method: 

1. Preheat your oven to 200°C.  
2. Take a 9 x 9 baking tray, line the bottom with parchment paper and set aside. 
3. In a bowl, stir together the dry ingredients - the cornmeal, flour, baking powder, salt. Add the chopped jalapeños, cheese, spring onions and corn. 
4. In a separate bowl, whisk together the wet ingredients - buttermilk, garlic butter, honey, and eggs. 
5. Stir the dry ingredients into the wet ingredients until just mixed. Do not over mix. Spread evenly into the prepared pan. 
6. Sprinkle some shredded cheese and chopped jalapeños on top.
7. Bake until the top is golden brown, about 30 to 40 minutes. 

Insert a knife in the center. If it comes out clean, the cornbread is done. If it is not baked throughout and the top starts browning, lay parchment paper on top, cover around the outside of the pan with strips of tinfoil, turn the heat down a bit, and continue cooking until the middle is done. Serve warm or at room temperature. Tastes best slathered with a generous amount of butter or a drizzle of honey

Completely high up on the Junk Food Index , this is hands down my guilty indulgence, after chocolate brownies. But hey, a once in a year treat is allowed! 

Known for their intense cinnamon taste, these rolls are pillowy, moist, scrumptious and every cinnamon lovers dream.  Over the years I’ve done a lot of mix n match from various other recipes and I’ve finally found the one which works the best. 

Lets talk about the ingredients: 

Milk : You can use a plant based milk if you like, which is what I did. 

Sugar: 

I held back from slathering them with cream cheese because I wanted a clean food photo! 

For the yeast mixture:

1 cup milk warmed to the touch (Not Hot- temp at 110°F or 45°C)

1/4 cup melted butter

1/2 cup granulated sugar

2 1/2 tsp quick-rise yeast 

Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until the yeast is activated and looks frothy.

For the filling :

1/2 cup brown sugar

2 tablespoons ground cinnamon or more if you like 

2 tablespoons butter 

- Keep aside.

For the rolls:

2 large eggs, lightly whisked at room temperature

3 1/2 cups all purpose (or plain) flour, plus more if required.

1/4 teaspoon salt

3/4 cup cream, for topping whilst baking. 

1. Add whisked egg to the yeast mixture. 
2. Add in the flour and salt, and mix until a soft dough forms. Add a tiny bit of flour if the dough feels too sticky. Knead until smooth and elastic, about 2 minutes. 
3. Lightly coat a large bowl with some oil and transfer the dough into the bowl. Cover with a damp towel. Keep in a warm place. Allow it to rise for about 30 minutes. 
4. Punch dough down, cover and let rest for an additional 30 minutes or until doubled in size.
5. Roll out dough onto a lightly floured surface, into a 19”x 13” rectangle. 
6. Brush the butter over the dough and sprinkle evenly with brown sugar followed by a generous amount of cinnamon. 
7. Beginning at one long side, roll up dough tightly, then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15  equal portions.
8. Arrange the rolls in a 9x13 inch baking tray lined with parchment paper, or a spring form. Cover with the damp towel and allow to rise for a further 30 minutes. 

While your dough is rising, preheat oven to 175°C. 

Uncover the rolls and bake for 20-25 minutes. Halfway pour the cream over the top of the rolls and continue to bake until just lightly golden.  

A slightly under baked roll will give you that soft, sticky texture.

You can prepare the icing whilst the rolls are baking.

For the glaze:

110 g cream cheese room temperature

2 tbsp softened butter

2 tbsp milk

1 teaspoon pure vanilla extract

1 1/2 cup confectioners sugar

1. Start by whisking together the cream cheese, butter and vanilla, until smooth and creamy.
2. Add in the powdered sugar and whisk further until lump free. 

Once the rolls are out of the oven, let them cool for 5-10 minutes.

Using a spoon spread icing over the rolls and serve immediately!

Want an easy bread recipe. Try this one! Smells divine and tastes even more delicious. 

Ingredients:

500 g spelt flour (Type 630) 

100 g buckwheat flour

15 g salt

7g dry yeast

1 tbsp maple syrup

Method:
1. Preheat the oven to a temperature of 240°C.
2. Knead all ingredients together with 340 ml of lukewarm water for 10 minutes to a smooth dough.
3. Place the dough in a bowl, lightly flour it and let it rise covered for at least 3 hours in a warm place.
4. Halve the dough on a well-floured work surface.  
5. Shape each half into an elongated shape and then twist it several times.
6. Place on a baking sheet lined with baking paper and leave covered for another 20 minutes.Place a fireproof bowl with about 500 ml of water on the bottom of the oven  7. Bake for 15 minutes, then reduce the temperature to 190 ° C and bake for another 10 minutes. 

Very happy with the outcome! 

No kneading 

No proofing 

No yeast 

Nothing beats the smell of baked homemade bread but the smell of this bread is a 

combination - bittersweet chocolate, sweet and nutty, like caramel or like raisins.

Magical and comforting. It will amaze you how quick and easy this recipe is. 

The result - A crisp crust and a soft tender inside. 

500g Wholemeal Spelt Flour 

7g baking powder 

2 tsp sea salt 

70g chopped walnuts 

500ml Malt Beer 

1. In a mixing bowl all all of the above ingredients and give it a gentle mix until everything is well incorporated. 

2. Preheat the oven to 180°C

3. Put the dough in a loaf pan or a round cast iron pan and bake it for 40 minutes. 

4. Remove from the oven and let it cool on a wire rack. 

5. Slice and enjoy! 

You can swap the walnut with any other seed or nut of your choice or use a mix of nuts and seeds! 

Nothing beats the smell of freshly baked bread. Just one of the few things that are simple, satisfying and quite therapeutic. 

This super easy recipe will need nothing but a few ingredients and a whole lot of patience. Unfortunately it isn’t a bread that you can just whip up and have it ready in a couple of hours. 

This classic yeasty Italian bread is perfect for a beginner like me who has just started to dip her hands in the world of bread bakers. 

Made with pantry staples which you are most likely to have on hand, you can go a bit adventurous as far as toppings go but I stuck to the classics. The bread is light, airy, the olive oil flavor,  the tiny pops of saltiness and those fresh herbs brings the whole bread to life. Use it as a side or to use it build some delicious sandwiches, I guarantee this bread will not disappoint. 

The most difficult part is waiting overnight for the dough to rise. 

After so much of waiting and holding back the end result is fabulous. All I can say is the bread tastes great, the house smells divine! 

Dough

450 g all purpose flour or unbleached bread flour (type 405)

405 ml warm water 

1 tbsp sea salt

10 g instant yeast

1 tsp sugar

1 tbsp olive oil + 1/2 cup extra to use off and on 

1 tbsp fine semolina 

Toppings

3 tablespoons olive oil

1 sprig fresh rosemary or thyme 

Flaky sea salt

Roughly chopped garlic cloves 

Cherry tomatoes halves 

Pitted olives 

Sprinkle of paprika 

Freshly ground black pepper 

Start by making the dough- 

In a large bowl, combine bread flour (type 405)and salt. 

In another bowl mix together warm water, instant yeast, sugar, and let sit at room temperature for 5 - 7 minutes. The yeast should start to activate and froth up. If it does not froth up, discard and use another sachet. This is the only way to make sure the bread rises. 

After 5 minutes, add the yeast-water mixture into the flour and mix everything well using a spatula.  All the water is needs to be absorbed and it will, at this point, form a sluggish looking dough. Do not add any more flour! Drizzle some olive oil on top and cover the dough bowl with cling film and a kitchen towel and let proof in the refrigerator for a minimum of 12-24 hours.

The next day-

Grease a 9x13” high rimmed baking tray with olive oil and then evenly sprinkle some semolina. 

Turn the dough onto the baking pan and let it sit covered for another 2 hours.

It will rise, stretch out and cover the entire base of the baking tray. 

To bake the Focaccia-

Pre-heat the oven to 220°C or (425°F) 

Dip your fingers into olive oil and make indentations throughout the dough. Be careful not to pierce the dough all the way through. Drizzle some more olive oil on top to fill those dimples, followed by a generous sprinkling of flaky sea salt and your chosen toppings. 

Bake the Focaccia for 25-30 minutes, or until crispy golden-brown on top. 

Carefully remove it from the tray by using a flat spatula and let rest on a wire rack for at least 15 minutes before slicing it. 

The bread once completely cooled can be wrapped in cling film and kept at room temperature for up to two days. 

A conversation with a dear friend led me to create this recipe. A quick search on other food blogs for inspiration and a phone call to my Mom helped ease out the entire process. 

I’ve been eager to share this recipe as it was quite easy for me to put together.

Loaded with veggies, or a filling of your choice which can span anywhere between left over roast or bbq meat, minced meat, different cheeses or tofu to even chocolate spread, chopped apples or just plain jam, these buns turned out soft and delightfully delicious. 

They work well as a fun snack, on the go or even as an accompaniment to a salad. 

Dough : 

Use the standard measuring cups for this recipe. 

* 1 cup warm milk 

* 1 tbsp white sugar

* 7g yeast 

* 4 cups unbleached flour type 405 

* 2 tbsp salted butter, melted and cooled

* 1 egg, beaten

* 1 tsp salt

* Black and white sesame seeds for sprinkling 

Filling : 

* 1/2 a red onion, diced

* 1/2 cup shredded cabbage 

* 2 medium size boiled smashed potatoes 

* 1/2 cup of green peas 

* 1/2 cup of chopped carrots 

* 1 tbsp of capsicum 

* 1/2 tsp of toasted ground cumin 

* 1 chopped green chili 

* Cilantro 

* salt to taste 

* 1/4 tsp ground black pepper

* Sprinkle of lemon juice 

For the Dough 

1. In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes. The yeast should starts to foam.

2. Whisk in 2 cups of flour.

3. Add melted butter, egg and salt. Whisk to incorporate.

4. Stir in remaining flour a little at a time until the dough comes together. Turn dough onto your counter and knead, 10-15 minutes until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be soft, but not stick to your hand or your kneading surface.)

5. Place it in a greased bowl, turning to coat the dough. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in size, about 1 hour.

To make the filling : 

1. While the dough is rising, make your filling. In a large frying pan, brown the onions on medium high heat. 

2. Add the carrot and cook 7-10 minutes, until tender, then half way through add the cabbage. 

3. Add the peas, capsicum and boiled potatoes. Mix well and let everything fry for a minute or two. 

4. Add the lemon juice and cilantro and mix once again. 

5. Remove filling from heat and season with salt and pepper and set it aside to cool. 

Assembly: 

1. Knock the air out of the risen dough and turn onto your work surface.

2. Divide dough into 10 balls , roughly 70g in weight. Cover and keep aside. 

3. Take one dough ball and flatten it to form a circle about 4-5” in diameter. 

4. Spoon a large tablespoon of (cooled) filling onto the center of circle, leaving the edges clear.

5. Bring the edges together and pinch them to seal the dough completely. Turn it over, cover it with the palm of your hand and gently give it a roll moving your hand and dough in a circular motion. 

6. Continue until the rest of the dough and filling has been used.

7. Place the shaped rolls onto a baking sheet lined with parchment paper and let it rise, covered for 30-45 min. 

8. You can also arrange them in a flower shape, just like in my photo. Just remember to keep an inch of distance between the two rolls so they have enough place to expand. 

9. During the last 10 minutes of rising time preheat your oven to 170°C 

10. Brush the rolls lightly with milk, sprinkle with sesame seeds and bake for 20-25 min, until golden brown and hollow sounding when tapped.

11. Remove from oven and let them cook on a wire rack.

It’s Bagel o’clock! 

Many moons ago during my first visit to the US, thanks to my Uncle and Aunt, I had a taste of my very first Bagel. Straight out from the airplane and into a deli to eat fresh, hot off the oven Bagels! That’s something I will never forget. 

Living in Germany where eating bread is a way of life I’ve never come across anything like a Bagel. So I thought why not give it a try! I know I’m brave to do this but hey, that’s what a home cook like me does. Experiments and shares the successes. And this very much was one! Beginners luck? Maybe, maybe not. 

So here’s the iconic Everything Bagel. 

The ideal amount of chewiness, a perfectly dense interior and a recipe that requires basic everyday ingredients. Now doesn’t that sound good?! 

I personally feel, especially during these crazy times where travel still seems a bit daunting, there is nothing more satisfying than creating some favorites in the comfort of my kitchen. Homemade bagels turned out to be just that. 

Whip up the bagel dough, wait for it to rise, form them into shape, boil them and bake them! That’s how simple it is and just so you know, I’m not a trained baker! 

Just keep a few basic tips in mind : 

* Always use bread flour and not all purpose flour got baking. 

* Knead the dough well to work on that gluten. This is the key to achieving a chewy texture. 

* Boil. This is to kick start the process for attaining a crusty exterior. 

Let’s get started! 

For the dough- 

11/2 cups or 360ml warm water 

7g instant or active dry yeast

4 cups or 520g unrefined flour and a little more for dusting the surface and hands ( type 550 ) 

1 tbsp brown sugar 

2 teaspoons salt 

2 teaspoons olive oil

egg wash: 1 egg white beaten with 1 tbsp of  water

For boiling the bagels 

Large, wide, heavy bottom pot filled with water 

1/4 cup or 60g brown sugar 

Everything Bagels Seasoning - 

* 2 tbsp poppy seeds - I used blue poppy seeds. 

* 1 tbsp white sesame seeds

* 1 tbsp black sesame seeds

* 11/2 tbsp dried minced garlic

* 11/2 tbsp dried minced onion

* 2 tsp flaked sea salt or coarse salt

Put everything into a bowl and mix to combine. Then pour it on a plate and keep aside to use later. 

Method: 

1. Add warm water sugar and yeast together in the bowl of your stand mixer which is fitted with a dough hook attachment. Whisk the mixture and let it sit for 10 minutes until the yeast starts to activate. 

2. Add the flour and salt and start the mixer  on low a speed for 2 minutes. Then increase the speed to 5 and let it mix for a further 2 minutes. The dough will be very stiff and that’s ok! Bagels are meant to be dense and bready in texture, so it’s perfectly fine if your dough is a little dry. 

3. Turn the dough out onto a lightly floured surface and start to knead the dough for another 4-5 minutes. 

4. Lightly grease a large bowl with oil and place the dough into the bowl. Turn it so it’s coated from all sides in the oil. Cover the bowl with cling wrap, or a clean kitchen towel and keep it in the warmest place in your kitchen away from draft.

5. Let the dough to rise at room temperature for 60-90 minutes or until it has doubled in size. 

6. Line two large baking sheets with parchment paper or silicone baking mats.

7. Preheat oven to 400°F that’s 204°C.

8. Fill a small-flattish metal pot with water and keep it in the bottom most part of your oven. 

Time to shape the bagels- 

1. When the dough has doubled in size remove it from the bowl and lay it on a lightly floured work surface. 

2. Punch it down to release the air bubbles and divide the dough into approximately 8 equal pieces.

3. Take one ball of dough and start to shape each piece into a nice and round - smooth ball. Poke your thumb through the center of the ball of dough to make a hole - about 2 inches in diameter. Place the bagel on a lined tray and repeat the same with the rest. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes. It is now time to start to prepare the water bath. 

The water bath- 

1. Fill a large, wide, heavy bottom pot with 2 quarts of water. Whisk in the brown sugar and bring the water to a boil. Once it starts to boil, reduce heat to medium-high. 

2. Careful lift up the bagel and gently drop it into the water. I used a medium size pot, so I could only do 2 at a time. Do make sure not to crowd in too many. They need to have enough room to float around. 

3. Cook the bagels for 1 minute on each side.

4. Next, using a slotted spoon remove the bagels and hold for just a few seconds until the water drains out. Repeat with the rest. 

5. Place the bagels on a baking tray lined with parchment paper. 

6. Using a pastry brush, brush them with the egg wash on top and around the sides. 

7. Bake for 10 minutes. 

8. After 10 minutes remove the bagels from the oven. and once again brush them with an egg wash.

9. Brush one bagel with the egg wash, very gently pick up the bagel and put it, egg wash side down, into the Every Bagel Seasoning. Lift it out and lay it back on the tray. This one is a bit tricky step because you are handling hot bagels. If you aren’t able to manage this just go ahead a d generously sprinkle the Everything Bagel seasoning on top of each bagel. Repeat with the rest. 

10. Pop them back into the oven and bake them for a further 10 minutes.

11. Remove from the oven and allow bagels to cool on the baking tray for 10 minutes and then transfer them to a wire rack to cool completely. 

Enjoy as is, toast them, spread them with cream cheese and smoked salmon! Delicious any which way you eat. 

 I’m currently obsessing over these photos

as they scream October. The golden sunshine, Autumnal leaves all around and everything that comes along with this marvelous season. If there’s one way of saying goodbye to Summer, might as well be by baking these adorable little buns! 

They are a perfect addition to a picnic basket, school boxes, breakfast or even supper. 

I came across this recipe last year and have been yearning to make them ever since. With so many varieties of pumpkin flooding the market, the timing was perfect. 

Also evidently I love pumpkin, which you can very well tell given that I have a complete section dedicated to everything pumpkin! 

One can use any pumpkin but it’s the Kabocha variety which is usually recommended. 

The Kabocha pumpkin variety works perfectly because of its sweetness, velvety texture and vibrant orange color. 

The addition of fried shallots, parsley and nigella seeds adds a lovely flavor to the bread. 

For the dough:

220 g pumpkin puree 

1 pack of instant dry yeast

40 g of sugar

180 ml of milk

500 g flour (type 550)

60 g soft butter

1.5 teaspoons of salt

100 g fried onions

3 tbsp chopped parsley

1 egg (optional) 

Method:

1. Preheat the oven to 180°C.  
2. To make the pumpkin purée, cut the pumpkin into chunks and bake them in the oven for 10-15 minutes. When the pumpkin is soft, purée the pieces and let them cool. Alternatively, cut the pumpkin into chunks and steam the pieces for 5-7 minutes in a pressure cooker
3. Put the dry yeast and sugar in a bowl. Warm the milk slightly and add it. Mix and let rest for 10 minutes. It must turn frothy to ensure a good fluffy bread in the end. 
4. Add the yeast-milk mixture to the flour, add the pumpkin puree, butter, salt and the optional egg, and knead everything to form a dough. 
5. Coat the dough with some oil, just a teaspoon, cover and leave to rest in a warm place for 90 minutes.
6. Knead the fried onions and parsley into the dough and divide the dough into 10 parts.
7. Flour the dough well. Roll out each piece into rounds and place your twine flat on a well-floured work surface. Put the dough ball at the center of the twine. Pick up the two ends and tie a lose knot, each time you go around the dough, similar to what you would do when you gift wrap. Keep wrapping the twine till the ball is divided into 8 parts. Keep the twine a tiny bit loose as you want to give it enough space to expand during baking. Tie off the thread ends and cut the extra bits off. Repeat for the other dough balls.
8. Place the finished ones on the baking sheet. Raise the oven temperature to 200°C. 
9. Bake until golden brown for about 20 minutes on one side, carefully flip them over and bake them for 10 minutes on the other side. Depending on the size of your buns, it can take a little longer if they are large.
10. When the buns have cooled cut off the the twine. Place a pumpkin seed in the center of the bun and voila! 

Tastes great when slathered with some plain butter. 

I’m no trained baker like my mother, but when my bread comes out of the oven looking like this I’m sure she would be more than proud.  

Any form of baking always reminds me of my Mother. I vividly remember growing up in a house that had a constant aroma drifting through the kitchen. From vanilla to freshly baked bread and everything in between. Now whenever I bake, these are the smells that transports me directly back to my childhood. 

It was the 80’s my mother introduced different varieties of bread and sold it on a weekly basis. It was the time when she showed the locals that there was more to bread than the basic White - Baguettes, Multi grain bread, 

Whole Wheat bread, Rye bread, these were just a few. It was also around the same time when European backpackers, who exploring India, became majority of her customers. Slowly but steadily the locals too started warming up towards the new varieties of breads she offered. 

While I’ve just got into baking for the past year or two, I’ve come to realize that experience plays a major part in the success of a good bread. After a certain point, just by the feel of the dough you will know if you are moving in the right direction or not. 

Not all ingredients used are of the same quality, so the end product does tend to vary a bit. 

This simple braided loaf is soft and fluffy. I’ve made it a couple of times now and it’s foolproof. 

So much better than a store bought bread and without the nonsense preservatives and additives. 

It tastes great on its own, with some butter or marmalade, chocolate spread and if there’s any left over it makes a fabulous French toast. 

Before you begin, there are a couple of things to look out for - 

Use yeast only if it has activated or bloomed and turned frothy. Frothy yeast = A well risen bread. 

Always use ingredients at room temperature eg: the eggs. 

Ingredients: 

1 cup lukewarm water

14g fresh yeast or instant yeast

4 to 4 1/2 cups flour type 812 or bread flour 

1/4 cup honey or agave syrup 

2 teaspoons salt

2 eggs + an egg white for the egg wash. 

1/4 cup olive oil. 

1/2 teaspoon of salt 

Spoonful of any mixed seeds- black and white sesame seeds or poppy seeds, or nigella seeds for sprinkling 

Method:

1. In a large mixing bowl add lukewarm water, yeast and honey. Stir and keep aside for 10 minutes to activate. The yeast should starts to froth. 
2. In a small bowl whisk in eggs and the oil. 
3. Put the flour into the a large mixing bowl with the yeast and add salt.
4. Now pour the honey, egg and oil mix into the flour, mix to form the dough. You can do this on a clean counter top or use a stand mixer, which is what I did. Add a spoonful of flour if the dough is too sticky. If kneading by hand, knead for about 10 minutes. 

Your dough should be soft and smooth. 

Place the dough in an oiled bowl, cover and place it in the warmest spot in your kitchen. Let the dough rise for 1 1/2 to 2 hours. 

Now to create a braid - Do this in the tray you are going to use to bake your bread. 

Divide the dough into 3 equal pieces. Roll each piece of dough into a longish strand. 

1. Lay the three strands in front of you, on the prepared baking tray, and pinch the furthest ends together.
2. Plait the dough by gently lifting the right-hand strand over the middle strand to become the middle one. Then cross the left-hand strand over the new central strand so that it becomes the middle strand. Continue lifting the right and left-hand strands over the central one and pinch the ends together to finish. 

Cover once again and keep in a warm place to rise for another half an hour. 

Preheat the oven at 175°C or 350°F, top bottom heating. 

Brush the braided dough generously with an egg wash and sprinkle with your choice of seeds all over. 

Put it in the oven on the second last rack and bake for 30 - 35 minutes, until plump and golden brown. 

Remove from the oven and let it cool on a wire rack before you slice the bread.  

If a whole lot of patience leads to this, then I’m going for it! 

Note : You Do Not Need To Be A Bread Master To Make This. 

Home Baked fresh bread is much appreciated and loved by all, is a welcome addition on our dinner table. 

With a few pantry ingredients this once again can be a customized recipe. 

I’ve used sea salt and rosemary to flavor my bread. But I’m also excited to try some of these combinations: 

Dried Cranberries and Walnuts 

Sun dried tomatoes and Basil 

Jalapeño and Feta 

Fried Onions and Sage 

Ingredients: 

3 cups ( 425g ) spelt flour + more for dusting
14g instant yeast or dry yeast
11/2 cups ( 340g ) of lukewarm water 

1 tsp sugar
4 tbsp extra-virgin olive oil, divided
1 1/4 tsp table salt
4 tbsp fresh rosemary, chopped + extra for sprinkling
1 tbsp flaky sea salt
 

Method:

1. In a large mixing bowl add lukewarm water, yeast, sugar and mix. Let it sit for 10 minutes until the yeast starts to bloom. 
2. Add flour, two tablespoons of olive oil, salt and using a spatula give everything a stir until it turns into sort of a rough, shaggy, loose mixture and no dry flour remains. 
3. Cover the bowl with a cling film and keep aside for 20 minutes in a draft free, warm spot in your kitchen. I like to keep mine in the oven. 
4. After 20 minutes, remove the cling film and sprinkle the chopped rosemary all over the dough. Oil your hands and start to fold the dough over by gently lifting and folding the outer edge of dough toward the middle. Continue doing this for 8-10 folds.
5. Cover the bowl once again with a cling film and let it rest overnight, in the refrigerator for 12 - 18 hours. 

The next day: 

1. Preheat the oven at 232°C or 450°F, and place a large cast iron pot inside. 
2. Remove the bread from the refrigerator and once again start folding the edges of the dough towards the middle a couple of times.
3. Take a piece of parchment paper and place the dough, folded side down, smooth side up. Cover lightly using an oiled cling film and let it rise for another 30 minutes. 
4. Open the oven, using oven mitts, remove the preheated cast iron pot. Very carefully pick up the parchment paper with the dough and place it in the pot.
5. Using a sharp knife slash the loaf crisscross and sprinkle some sea salt and some rosemary. 
6. Place the pot back in the oven, with the lid on and bake for 40 minutes. Open the lid and bake further for 15-20 minutes, until crusty and golden brown. 
7. Remove from the oven and let it cool completely before slicing. 

Tips:

• This bread is baked in a Dutch Oven. It traps in steam, making the crust extra crispy. Pre-heating the pot before baking helps make the crust even more crispy and golden brown!
• Dust some dough on the top before setting it to bake. This will give a gorgeous, artisan like look to the bread when it’s finished baking. 
• Let the bread completely cool before slicing. It still continues to bake even while it’s out of the oven. Slicing while still hot will give you an undercooked, gummy bread.