We needed a quick bread to go with the cassoulet that Steve and Shane make as their traditional Christmakkah meal. The recipe below makes a 1lb dough.



  • 3 cups unbleached flour (tipo 00 if you have it, but not bread flour)
  • 1 packet yeast
  • pinch sugar
  • 1.5 tsp salt
  • 1 cup warm water
  • herbs (fresh or dried rosemary, thyme, sage, oregano.. all good)


Combine water, sugar, and yeast and let proof 5–10min. Combine flour and salt in a bowl. Pour foamy yeast into flour and mix. Knead for 5 minutes, incorporating the optional herbs. Add any extra flour very, very sparingly – the dough should threaten to stick to the work surface.

Oil a baking sheet with olive oil. Press the dough into a oval / rectangle. Cover with plastic wrap and let rise about 45 minutes at room temperature.

Preheat oven to 425° Dimple the dough with your fingers, spaced about an inch or so apart. Drizzle olive oil and spread gently with your hand. Cover and let rise additional 30 minutes at room temperature.

Sprinkle with coarse or kosher salt. Bake 15–20 minutes. Devour.

No comments: