Whist the Salamoia ingredients together and set aside
Preheat oven to 220˚c
Mix all the ingredients together in a large bowl, and rest, covered with a cloth for 10 minutes
Oil a baking tray and put the dough on it. Cover the dough with a bit of olive oil (spray it if you have a spray for olive oil?!). Leave for another 10 minutes
Using a rolling pin- roll once upwards (firmly but not too hard) and once downwards to flatten the ‘loaf’ – leave for 20 minutes this time
Make dimples in the now risen dough (it should have doubled in size). Whisk the Salamoia again and pour it over the dimples – leave for 20 minutes
Push Rosemary or Olives into the dimples of the loaf, and cook for 25 – 35 minutes or until golden. Cool on a rack before really enjoying this delicious bread!
This lovely recipe is Locatelli’s… from his book Made in Italy. I am not sure he would approve that I have reduced the salt in his recipe by half – as his was indeed very salty – but he would definitely approve of how much we love his bread recipe, apparently courtesy of Federico Turri!