Saturday Morning With Jack Tame

If you’re new to bread making then making this simple Italian slab bread is a great place to start.2 ½ cups warm water2 tsps instead yeast2 tsps honey or sugar600g (just shy of 5 cups) high grade flour¼ cup olive oilFresh rosemary1 tbsp sea salt 1. In a large bowl gently stir together the water, yeast and honey. Let sit for 5-7 minutes until it’s foamy.2. Add flour and salt and mix until a scraggy dough forms and no dry flour remains.3. Add a decent splash of olive oil to another large clean bowl. Scrape the dough into this, turn to coat in oil, cover with a plastic bag and leave for at least 3 hours at room tempt or 8-12 hours in the fridge. Pull it out one hour before you want to cook it to allow it to un-chill.4. Generously oil a roasting dish or shallow sided tray. Keeping the dough in the bowl, imagine it’s a clock face and systematically gather the edges up and fold these into the centre, starting at 12 o/clock, then three o’clock, then six, then nine, then repeat this 2 times. Transfer dough ball to th