0,5 dl (just under a quarter cup) olive oil5 dl (just over 2 cups) water
1 packet yeast
1-2 tablespoons fresh, finely chopped, rosemary
1 teaspoon salt
2 teaspoons sugar
Approximately 13 dl (approx 5 1/2 cups) wheat flourWaterSea salt
Water & Sea salt
Heat oil and water until it's lukewarm ("finger warm" as we say) or slightly warmer if using dry yeast. If using fresh yeat, crumble it into a bowl, add water and stir until yeast has dissolved. If using dry yeast, mix it with some of the flour and then add water and stir until dissolved.
Add rosemary, sugar and salt. Add flour a little at a time. The dough should not be too firm. Cover with cling film and a towel and let prove for 30 minutes.Knead dough and divide into four equal pieces. Roll each piece until it's the same length as your baking tray. Place two baguettes on each tray (which should preferrably be covered with baking sheets) and score with a sharp knife. Cover and let prove for another 30 minutes.
Set oven to 275 degrees Celsius (527 degrees Fahrenheit). Before you place the baguettes in the oven, brush them with a little water and sprinkle with sea salt. Place one tray at a time in the oven and bake for 10-12 minutes. Watch them carefully so they don't burn!
added by Petronella Chebbi
