Home-made salted rosemary olive oil bread topped with parma ham

Home-made salted rosemary olive oil bread topped with parma ham

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  • Makes 1 large loaf
  • Easy
  • Dairy free
  • 30 minutes
  • 20 minutes
  • La Petit Ferme Cabernet Sauvignon 2007


  • 1 x 10 g sachet yeast
  • 1 T salt
  • 2 T honey
  • 1½ cups lukewarm water
  • 2 T olive oil, plus extra to grease
  • 500 g cake flour
  • a few sprigs rosemary
  • cuttings of young olive branch (optional)
  • sea salt crystals
  • 80 g Parma ham, for serving

Cooking Instructions

Preheat the oven to 210°C.
In a medium-sized bowl, dissolve the yeast, salt and honey in the lukewarm water. Add the olive oil and ¾ of the flour and mix well.
Dust a work surface with the remaining flour, then turn out the dough onto it and knead until smooth and elastic (add a little more flour if the dough is still too sticky). Place the dough in an oiled mixing bowl and cover with clingfilm.
Set aside to proof in a warm place. When the dough has doubled in volume, gently turn it out onto a well-oiled baking sheet and flatten into a large sheet, about 2 cm thick.
Stud with rosemary and olive sprigs, if using, and sprinkle generously with sea salt crystals.
Allow to proof again in a warm place for a further 15 minutes, then bake for 15 to 20 minutes, or until golden brown and crusty.
Break into chunks and serve with shavings of Parma ham.

Cook’s note: The dough can also be transformed into individual rolls by simply breaking off evenly sized chunks and shaping them into balls.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Anastasia Freeman
    March 29, 2018

    Really nice bread – soft on the inside, crispy on the outside – we enjoyed eating it with the whole family!