Ingredients
- 2 teaspoons active dry yeast
- 2 teaspoons white sugar
- 5 cups bread flour
- 2 teaspoons sea salt
- 3 tablespoons fresh herbs (parsley, basil, oregano, thyme), chopped
- 3 tablespoons olive oil
Method
Preheat oven to 220C. Grease a large ovenproof clay pot with oil. Put the yeast and sugar into a bowl, add 1 cup tepid water and set aside for 10 minutes in a warm place or until the yeast has dissolved and the mixture is foamy.
Combine flour, salt and herbs in a bowl. Make a well in the centre. Add the yeast mixture, 1 cup tepid water and 2 tablespoons of the olive oil and mix until the dough comes together. Transfer to a lightly floured bench and knead to form a smooth dough. Place into a large lightly greased bowl, cover and set aside in a warm place for 1 hour or until the dough has doubled in size.
Punch dough down and allow to rest for 10 minutes. Knead until smooth and shape into a large disc, cut into about 10 even pieces and roll each piece into a ball. Arrange in the clay pot and set aside in a warm place for 30 minutes or until doubled in size.
Brush lightly with remaining oil. Bake for 30-40 minutes or until the rolls are crisp and golden.
Makes about 10
