2tablespoonextra virgin olive oiloptional for after baking
350mlwatertepid
Instructions
Put the salt in the bottom of the mixing bowl and follow with the flour and yeast.
Tip in the olive oil and most of the water and mix slowly then add the remaining water and mix on a medium speed for about 8 minutes.
Add the grated Gruyère and herbs and mix for a further minute, knead to incorporate, then clean and oil the bowl.Return the dough to the bowl and cover with cling film and prove for an hour until doubled in size.
Get two large baking trays ready about 30 x 25 cm and line with parchment.
Divide the dough into 2 and use your hands to push the dough into large oval shapes.
Use a knife and make 2 slits through the middle, about 2 cm from the end. Make 6 more angled cuts each side so that it resembles a leaf.
Use your fingers to spread the dough cuts out and then leave the dough to rise again for another 20 minutes.
Drizzle over a little olive oil before baking at 220C/200 Fan/400F or Gas 7.Bake for 15-20 minutes until golden.
Brush with more oil when the bread is still warm and sprinkle with sea salt and some extra herbs.