4 hours

Strong bread flour, 1 lb + 12,2
Warm water, 9,5 fl. oz
Salt, half tbsp
Olive oil, to taste
Fresh yeast, 25 gr (dry yeast, 1 sachet)
Rosemary, 4 sticks
Sage, 8 leaves
Garlic, 2 cloves


Melt the yeast with some of the lukewarm water (add 1 teaspoon of sugar if using dry yeast). Add the flour, 4 tablespoons of olive oil, salt and the remaining water. Work it well with your hands on your worktop for 10 minutes, until the dough is smooth.
Make the dough into a ball, then put it in a bowl and cover it with a cloth. Let it rest for about two hours in a warm place until it has doubled in size. Then work the dough for another 10 minutes and dust your worktop with some flour. With a rolling pin flatten the pastry making it into a long rectangle about 16 x 12 inches.
Chop the rosemary, sage and garlic and mix them up with 2 tablespoons of olive oil. Spread the herbs mixture over the pastry leaving 0,4 in around the edges. Roll the pastry from the longer side of the rectangle and seal it well. Join the two ends together and make it into a ring. Make incisions about 2 inches distant to each another and 0,8 inches from the center. Fold every slice on top of the next one, so that the cuts are visible. Lay the ring on a greased baking tray, then cover it up with a cloth and let it rest for about 45 minutes. Cook it at 374F for 30-40 minutes until golden.

Thanks to: My Little Italian Kitchen