Categories: May, can be frozen

Ingredients

• 1 tbsp fast-action dried yeast
• 3 tbsp caster sugar
• 400g plain flour
• 2 large sprigs fresh rosemary
• 6 tbsp extra-virgin olive oil
• 150g sultanas, raisins or dried Muscatel grapes

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2. Mix the yeast and 1 teaspoon sugar in 250ml warm water and stand for 10 minutes until frothy.

2. Meanwhile, put the flour in a large baking dish. Pop in the oven for 2 minutes to warm through. Turn the oven off. Sift the flour into a large bowl and stir in the remaining sugar. Make a well in the centre and add the yeast mixture. Mix until it comes together, then knead on a lightly floured surface for 10 minutes, until elastic. Put in a clean, lightly oiled bowl, cover with cling film and leave in a warm place for 90 minutes to rise.

3. Meanwhile, strip off the rosemary leaves and roughly chop, then bruise them with the end of a rolling pin. Heat the olive oil and the bruised rosemary leaves in a small saucepan over a low heat, until hot but not simmering. Remove from the heat and allow to cool.

4. Uncover the dough and knock it back by punching the air out. Tip onto a floured surface and gradually knead in 4 tablespoons cooled rosemary oil and the dried fruit. Divide the dough into 6-8 even pieces, then shape each into a neat round ball. Put onto a lightly floured baking sheet and flatten slightly. Using a very sharp knife, make 2 long, quite deep, vertical cuts in the top of each roll, followed by 2 horizontal ones, like a grid. Cover and leave to rise in a warm place for 30-40 minutes, or until doubled in size.

5. Preheat the oven to 180˚C/fan 160˚C/gas 4. Uncover the rolls, then brush each lightly with the remaining flavoured oil. Bake in the oven for 25-30 minutes, until risen and brown and the bottom sounds hollow when tapped. Serve hot or warm, or split and toast.

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