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YAPC Cookbook: Bread and Soup


Makes 1 loaf


  • ½oz/15g fresh yeast or 1½tsp dried yeast and a pinch of sugar
  • 8oz/225g strong white unbleached flour
  • 1tsp salt
  • 3-4tbsp/45-60ml olive oil
  • 1 garlic clove
  • 2tsp dried rosemary


  1. Cream the fresh yeast with 3tbsp / 45ml hand-hot water. If using dried yeast, sprinkle it on to 3tbsp / 45ml hand hot water with the sugar and leave in a warm place for 15 minutes until frothy.
  2. Put the flour on a clean working surface. Gently mix in the salt, then form into a mound with a hollow in the centre.
  3. our the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp / 45ml olive oil Add about 4floz / 100ml hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
  4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
  5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about ¼in / 0.5cm thick.
  6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rosemary.
  7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot.