© Julian Kutos
Mediterranean bread spice
Pluck oregano and rosemary leaves, remove stems. Place herbs and lavender in food processor and grind finely on high speed. Add salt and mix briefly. Fill into jars, store in a dry, dark place.
Add the water and oil to a mixing bowl, then add all the other ingredients. Work into a dough and knead slowly for 10 minutes. Season the dough to taste and add salt as needed, it should taste slightly salty and sweet. It should be elastic and come away cleanly from the mixing bowl. Cover the dough with cling film and leave to rise for 2 hours at room temperature. Preheat oven to 220°C. Divide the dough into rectangular pieces each weighing 150g. Cover with cling film and leave to rise for 20 minutes. To shape, roll the dough once from the outside to the inside, shape into ciabatta. Place on a baking tray lined with baking paper and bake for 12 to 15 minutes. The ciabatta should not brown, but remain a light colour. Bake with steam for optimum results, this can be achieved by putting a shallow, oven proof dish of water into the oven alongside the ciabatta. Remove from the tray and allow to cool.
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