Provencal Leaf Bread with Olive Oil and Herbs

What you need

• 500 g (1 lb 2 oz) bread flour
• 7 g (2 tsp) active dry yeast
• 10 g (2 tsp) fine salt
• 330 ml (1 1/3 cups) lukewarm water, about 35 °C (95 °F)
• 5 tbsp olive oil, divided: 2 for the dough, 3 for brushing
• 2 tsp herbes de Provence
• 1 tsp flaky sea salt, for sprinkling

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm water and leave for 5 min until it looks creamy.

2. 2

   In a large bowl, mix the bread flour and fine salt. Pour in the yeast water and 2 tbsp olive oil and stir into a shaggy dough.

3. 3

   Knead on a lightly floured surface until smooth, springy and no longer sticky, about 10 min.

4. 4

   Put the dough in an oiled bowl, cover and leave in a warm spot until doubled in size, about 1 hour.

5. 5

   Heat the oven to 230 °C (450 °F) and line two baking trays with baking paper.

6. 6

   Divide the dough in half. Press and stretch each piece into an oval or rough triangle about 1 cm (1/2 in) thick on the paper.

7. 7

   Cut one long slit down the middle of each piece, then 3 diagonal slits on each side, not reaching the edge. Pull the slits wide apart with your fingers so they stay open while baking.

8. 8

   Leave the shaped dough to rest for 15 min.

9. 9

   Brush with the remaining 3 tbsp olive oil and sprinkle with the herbes de Provence and sea salt.

10. 10

    Bake both trays until deep golden and crisp at the edges, 15-18 min. Swap the trays halfway through.

11. 11

    Cool on a wire rack for 10 min. Serve warm and tear off pieces at the table.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.