• 4 tbsp extra virgin olive oil, plus extra for greasing
• 400g strong plain flour, plus extra for kneading
• 1 sachet fast-action yeast
• 3 sprigs rosemary, leaves picked
• pinch of sea salt
Step 1
Grease a multi-purpose tin or 20cm cake tin with the oil, then set aside for later. Add the flour, yeast and 2 tbsp olive oil to a large bowl, along with a generous pinch of salt. Gradually mix in 250-300ml tepid water and mix using your hands or a spoon, until the dough starts to form a ball.
Step 2
Turn the dough out onto a floured work surface and knead for 10 mins or until the dough is smooth. Spread out the dough so that it roughly fits inside the tin. Cover with a clean tea towel and leave to prove at room temperature for 1 hr or until doubled in size.
Step 3
Using your finger or the end of a wooden spoon, make dimples in the top of the dough, then push in the rosemary leaves. Drizzle over the remaining oil and sprinkle over the sea salt. Add 250ml water to the pot.
Step 4
Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot. Place the dough (still inside the tin) on the tray. Close the lid and flip the SmartSwitch to Rapid Cooker. Select Steam Bake and set the temperature to 180C and the timer to 12 mins. Press Start/Stop to begin cooking (the unit will steam for approx. 20 mins before the countdown timer starts). Once the bread is golden brown, it’s ready to enjoy.