Portuguese bread is substantial in texture and truly the staff of life. It was traditionally baked once a week, and leftover or stale bread was reinvented in dishes from soups to desserts. This style is popular served with soups.
- Combine flour, cornmeal, yeast, sugar and 2 teaspoons fine sea salt in a large bowl, add 400ml lukewarm water and olive oil, then stir until mixture comes together. Knead dough on a well-floured surface for 10 minutes or until smooth and elastic, adding a little more flourif dough is sticky. Place dough in an oiled bowl, turn to coat, then cover with plastic wrap and leave in a warm place until doubled in size.
- Knock down dough, then cut in half. Pat each half into a 30cm-long rectangle, roll into a log shape starting from a long side, then place, seam-side down, 10cm apart on a heavy-based oven tray that has been dusted with cornmeal. With a sharp knife, cut a slash along the length of each loaf, then scatter with a little coarse cornmeal and sea salt. Cover with a tea towel and leave in a warm place to prove for 20 minutes or until doubled in size.
- Preheat oven to 220°C. Bake for 20 minutes or until risen and golden.
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