Epiphany probably started out as a reasonably serious religious holiday but luckily the exuberance of man quickly turned something stern into something joyful. In Germany the day is known as Heilige Drei Könige and in Italy we know it as La Befana. Everyone celebrates more or less the same thing but, without doubt, the Italians have managed to weave the most joy and fun into the day. Western Christians chiefly commemorate the visit of the Magi to the baby Jesus and Eastern Christians commemorate the baptism of Jesus in the Jordan River.  This Sicilian inspired bread is perfect for and can be eaten on the run!

Ingredients

• 250g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tbsp extra virgin olive oil , plus additional oil for drizzling
• 200ml sparkling water
• Semolina , for sprinkling
• Finely chopped rosemary
• Good handful  of Maldon salt, for sprinkling
• Freshly ground black pepper

Method

• Heat oven to 220 C.
• Combine the flour, the yeast and ½ tsp of salt.
• Pour in the oil first and then pour the water in a steady stream,  gradually – add just  enough to make a soft dough.
• Knead the dough until it feels strong, pliable and silken smooth.
• Cut the dough into 8 pieces and then roll it out into rough rounds – don’t  pile them on top of each other or they will stick together.
• Sprinkle one or two baking sheets with semolina and then lay the breads out on the sheets – allow them to rest for about 5 minutes before scattering rosemary, salt and pepper over them and drizzling with the olive oil.
• Bake in batches until they are puffy and golden – it usually takes just under 10 minutes but it depends pretty much on your oven.