Grease a 25 x 35cm roasting tin. Soak the saffron in the water. Sift the flour and salt together and stir in the yeast. Mix 45ml of the oil into the warm water and pour it into a large bowl. Stir in half the flour mixture until it is smooth.
Add the remaining flour mixture and
turn it out onto a clean surface. Knead for 10 minutes by hand or use the dough hook of a food processor – to form a soft, but not sticky, dough. Place the dough in
a lightly greased bowl and cover it with a damp cloth. Leave it to rise until it has doubled in size. Turn out the dough and knead in half the rosemary and half the garlic. Roll it out to fit the roasting tin. Place the dough in the roasting tin, cover and allow it to rise for about an hour, until it has almost doubled in size.
Sprinkle the remaining rosemary and garlic on top and press your fingertips into the dough to form dimples. Cover
it again and leave to rise for a further hour. Drizzle with the remaining olive oil and sprinkle with coarse salt. Bake it in a
preheated oven for 20 to 30 minutes until golden.
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