recipe for Italian
Rosemary Bread comes
from Fiona Bird of Stirrin'Stuff.
is a campaign (based in Scotland but working across
the UK) to encourage children in the practical
skills of preparing food - aiming for enquiring
minds, active skills, discriminating tongues,
family bonding and healthy diets.
Fi Bird is a mother of six and a past Masterchef
finalist who has always had a passion for cooking.
She is self taught with an approach to food based
on knowledge of tight budgets and limited time.
When, time permits she will complete an MSc in
food policy. A member of the Guild of Food Writers,
Fi has written extensively - articles, recipes
and as a campaigner both for healthier diets and
for cookery teaching at Primary schools. Fi and
Dr Stephen Bird are the founders of Stirrin'Stuff
which works in partnerships, to educate children
about food. Stirrin'Stuff is committed to sustainable
development and ethical best practice. Fi develops
recipes for Tern television and writes for Country
Kitchen Magazine, Green Parent, Organiclife and
an occasional parenting column in the Scotsman.
Fi and her daughter, Lili Bird have a fortnightly
mother and daughter food column, in the Aberdeen
Press and Journal.
Dr Bird has recently completed a course in human
nutrition and Fi, a children's cookery book, to
be published by Barefoot Books in September 2008.
1/2 lb (675g) strong white flour
1 sachet easy blend yeast
Approx 15 fl.oz (425ml) warm water
2 tsps seasalt
2 tbsps olive oil, plus extra to drizzle
2 sprigs rosemary
to make Italian
oven to 230ºC / 450ºF / Gas 8 /Aga
Roasting Oven. Add yeast and salt to the flour.
the olive oil and gradually add some of the
water to form a dough - you may not need it
all. Knead for 10 minutes (children are very
useful at this point!).
dough in a lightly floured bowl in a warm place,
cover and leave until it has doubled in volume
(about one hour). Knead briefly and shape as
required (a round looks very authentic and rustic).
with Rosemary and make thumb indentations on
the top. Drizzle with additional olive oil and
bake for 10 minutes.
heat to 190ºC / 375ºF / Gas5 / Aga
Baking oven and continue to bake for 35 - 40
minutes. Cool on a wire rack
Fiona Bird December 2001