Today's bread is healthy and simple, and it's one of the few salty breads I've ever made.The biggest advantage is that the operation time is short, which is very tempting for me as a worker, coming home from work and turning on the oven, I can quickly fill the room with baking scent, sleep with the scent of breakfast and eat fresh bread, very good.

WHAT YOU NEED

Ingredients

250 grams of wheat flour
3 grams of instant yeast
130 grams of water
25 g of olive oil
10 g of olive oil
3 grams of salt
5 of garlic
Fresh rosemary 1 small
A little salt.

How TO MADE Salted bread

Steps 1 to 4

1. The dough is kneaded with oil until the dough expands, wrapped in a pot-shaped preservative film, and left to ferment in a warm place.

2. Fermentation is complete when the dough is 2 to 2.5 times its original volume.

3. Fresh rosemary washed, dried, chopped, and garlic sliced together in 10 g of olive oil.

4. The fermented dough is removed from the exhaust and then folded into a square shape, covered with a preservative film for 15 minutes.

Steps 5 to 8

5. After loosening, the dough is kneaded into a rectangle about 1.5 cm thick.

6. Brush the surface with olive oil from step 3 and sprinkle a little salt evenly.

7. Press your fingers on some small holes in the bread, put the garlic slices in step 3 into the hollowed-out small holes, and put them in a warm, moist place for final fermentation.

8. When cooked to 1.5 times its original volume, it can be baked for about 15 to 20 minutes in a preheated 180° oven.

9.

Handy cooking tips

　　1. The water absorption rate of flour varies, so the amount of water should be adjusted as necessary.2. When the bread is cooked to a satisfactory color, it is covered with tin paper until it is cooked.3. There is no fresh rosemary that can be substituted for dry rosemary, and there is no rosemary that can be substituted.