Herb ficelles - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 250 g Strong white bread flour
- 1 Easy bake yeast sachet (7g)
- 5 g Sea salt
- 200 ml Warm water
- 1 tbsp Olive oil
- 2 tsp Dried mixed herbs
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1
Place the flour into the bowl of a freestanding mixer with the dough hook attached. Put the yeast on one side and the salt on the other, then add about ¾ of the water and mix slowly. Alternatively mix by hand in a mixing bowl.
For this step you'll need:
- 250g Strong white bread flour
- 1 Easy bake yeast sachet (7g)
- 5g Sea salt
- 150ml Warm water
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2
When the dough starts to come together add the rest of the water and mix for 6-8 minutes on a medium speed, until the dough is quite wet and stretchy. Next add the olive oil and mix for a couple of minutes. If mixing by hand, knead for about 10 minutes until stretchy.
For this step you'll need:
- 1 tbsp Olive oil
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3
Line two baking sheets with baking parchment.
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4
Gently tip the dough onto a floured surface, and very carefully pat the dough into a rectangle that’s about 6-8cm deep. It’s a good idea to dust the top of the dough with flour as well as it makes it less sticky and easier to shape.
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5
Cut the dough into 8 strips, starting at the long edge. Stretch each one out until they are about 20cm or as long as your baking sheet.
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6
Lay the strips onto the baking sheets leaving gaps in between. Lightly brush the tops with olive oil then sprinkle over some mixed herbs.
For this step you'll need:
- 2tsp Dried mixed herbs
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7
Place the trays into large clean plastic bags or cover with lightly oiled cling film, and leave to prove for about ½ hour.
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8
Preheat the oven to 230°C (fan 210°C, gas mark 8).
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9
Bake in the oven for 10-15 minutes, then bring out and leave to cool before transferring onto a wire rack to cool completely.