Coriander & Italian Herbs Bread

 

INGREDIENTS

500g strong bread flour
2 packets of fast action yeast
2 tsp salt
2 tbsp olive oil
A handful of roughly chopped fresh coriander
1 1/2 tsp red chili seeds
400 ml of cold water
Fresh coriander
Olive oil
A little water

Method

In a large mixing bowl, combine the flour, yeast, salt, olive oil, coriander, and chili seeds. Pour in the water a little at a time and with a wooden spoon or your hands bring the dough together. It is a wet sticky dough so don’t be alarmed and do not add any extra flour

Knead for 5 minutes and then add a little olive oil to your hands to avoid sticking. Work the dough by stretching the edges of it to the center, repeat for 5 minutes. Oil the base of the bowl and knead for a further 5 minutes. our.

Cover and leave to prove until the dough doubles its own size. Can take up to half an hour

Line a shallow baking tray with greaseproof paper, tip the risen dough out and stretch gently onto the sheet, pushing into the corners (about 2.5cm in thickness). Top the dough with some extra coriander, dip your index finger in some water and indent the dough with holes in rows along the dough

Leave to prove the loaf for 1 hour. Preheat the oven to 220ºc/425ºf/gas mark 7. Once proved drizzle olive oil on top and sprinkle a little sea salt. Bake in the oven for 20-25 minutes until golden brown. Serve warm with some butter!