Method
1. Fit midi blade to kCook bowl
2. Add water and dried yeast to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Cook with filler cap fitted - 2 min, 30°C, speed 5
6. Then add bread flour, salt and extra virgin olive oil to the kCook bowl
7. Mix with filler cap fitted - 15 sec, speed 7
8. Mix with filler cap fitted - 3 min, speed 10
9. Transfer the dough to lightly floured surface and divide in two
10. Grease 2 clean baking sheets
11. Transfer each dough to the baking sheet
12. Let rise until doubled
13. Drizzle with extra virgin olive oil
14. Sprinkle with rosemary and sea salt
15. Pre-heat oven - 200°C
16. Place in a middle rack
17. Bake - 20 min, 200°C
18. Let cool onto cooling rack
19. Serve