Rosemary Sea Salt Bread
Crusty, aromatic, and delightfully rustic, this Rosemary Sea Salt Bread brings the perfect blend of earthy flavors and a touch of elegance to your table. Made with fresh rosemary, flaky sea salt, and a drizzle of honey for subtle sweetness, this homemade artisan bread boasts a golden, crispy crust and a soft, tender crumb. The recipe is approachable for both beginners and seasoned bakers, featuring straightforward steps like kneading by hand or mixer and a hearty rise for the ideal texture. Brush it with olive oil and sprinkle it with fragrant herbs and sea salt before baking for an irresistible finish. Perfect as a side for soups, a base for bruschetta, or simply enjoyed warm with butter, this bread is a must-try for anyone craving bakery-quality results at home.
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Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1.5 cups Warm water (about 110°F / 43°C)
- 1 tablespoon Honey
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1.5 tablespoons Fresh rosemary, chopped
- 2 teaspoons Flaky sea salt
Directions
Step 1
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy.
Step 2
Add 3 cups of the all-purpose flour, salt, olive oil, and 1 tablespoon of chopped fresh rosemary to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
Step 3
Knead the dough on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, knead with the stand mixer on medium speed for 5-6 minutes. If the dough is too sticky, gradually add the remaining 0.5 cup of flour, 1 tablespoon at a time.
Step 4
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1-1.5 hours, or until it has doubled in size.
Step 5
Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a lightly greased Dutch oven.
Step 6
Cover the shaped dough with a towel and let it rise again for 30-40 minutes, or until it puffs up significantly.
Step 7
Preheat your oven to 400°F (200°C). If using a Dutch oven, place it in the oven while preheating.
Step 8
Before baking, lightly brush the dough with olive oil and sprinkle the remaining 0.5 tablespoon of chopped rosemary and flaky sea salt over the top.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 10
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | 861.6 grams (861.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1868 |
| Total Fat 32.40g | 42% |
| Saturated Fat 5.00g | 25% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 0mg | 0% |
| Sodium 9057mg | 394% |
| Total Carbohydrate 341.00g | 124% |
| Dietary Fiber 13.00g | 46% |
| Total Sugars 18.10g | |
| Protein 46.20g | 92% |
| Vitamin D 0IU | 0% |
| Calcium 65mg | 5% |
| Iron 20mg | 113% |
| Potassium 609mg | 13% |
Source of Calories