Rosemary and Sea Salt Rustic Bread Loaf
Delicious Rosemary and Sea Salt Rustic Bread Loaf perfect for dipping or making sandwiches.
Equipment
- Large cast iron pot
- Wooden spoon
Ingredients
Dough Ingredients
- 3 cups bread flour (14 ⅔ ounces)
- 1 teaspoon instant yeast or rapid-rise or active-dry
- 1.5 cups water room temperature (12 ounces)
- 4 tablespoons extra-virgin olive oil divided
- 1.25 teaspoons table salt
- 4 tablespoons fresh rosemary chopped
- 1 tablespoon coarse sea salt
- 1 spray vegetable oil spray
Instructions
Preparation
- Whisk flour and yeast together in a medium bowl. Add water and 1 tablespoon olive oil and mix until a shaggy mass forms.
- Cover bowl with plastic wrap and let sit for 10 minutes.
- Sprinkle table salt and chopped rosemary over dough, drizzle with remaining olive oil, and mix until fully incorporated.
- Cover bowl and let dough rest for 20 minutes, then fold dough over itself 6 times over the next 2 hours.
- Refrigerate the dough for at least 12 hours or up to 24 hours.
- Heat oven and cast iron pot to 450F.
- Shape dough into a boule with the seam facing down and let it rise on floured parchment paper.
- Transfer the loaf to the pot, slash the top, brush with olive oil, and sprinkle with rosemary and sea salt.
- Bake covered for 40 minutes, then uncovered for 15-20 more minutes until golden brown. Let cool.
Notes
Best served the same day for optimal freshness and taste.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 150mgFiber: 2gCalcium: 2mgIron: 10mg
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