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Rosemary and Sea Salt Rustic Bread Loaf

Rosemary and Sea Salt Rustic Bread Loaf

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  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 people 1x
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Description

Indulge in the delicious aroma of Rosemary and Sea Salt Rustic Bread Loaf. Discover the perfect recipe now!

Ingredients

Scale
  • 3 cups (14 2/3 ounces) bread flour
  • 1 teaspoon instant, rapid-rise, or active-dry yeast
  • 1 1/2 cups (12 ounces) water, room temperature
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoons table salt
  • 4 tablespoons fresh rosemary, chopped
  • 1 tablespoon coarse sea salt
  • Vegetable oil spray

Instructions

  1. Step 1- In a medium bowl, whisk together the flour and yeast. Add room-temperature water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy mass forms and no dry flour remains. Cover with plastic wrap and let sit for 10 minutes.
  2. Step  2- Sprinkle table salt and 3 tablespoons chopped rosemary over the dough. Drizzle the remaining 3 tablespoons olive oil and mix until fully incorporated. Cover with plastic wrap and let rest for 20 minutes.
  3. Step  3- Using wet hands, fold the dough over itself by lifting the edge toward the middle. Turn the bowl 90 degrees and fold again. Repeat until you’ve completed 6 folds in total. Cover and let rest for 20 minutes. Repeat the folding process 3 more times over the next 2 hours. Cover and refrigerate for at least 12 hours or up to 24 hours.
  4. Step  4- Preheat the oven to 450°F with a large cast iron pot (with lid) inside.
  5. Step  5- Remove dough from the refrigerator and shape it into a boule, seam side down. Let it rise on a piece of floured parchment paper, covered with oiled plastic wrap.
  6. Step  6– Carefully transfer the dough with the parchment into the preheated pot. Slash the top of the loaf with a sharp knife or lame. Brush with olive oil and sprinkle with remaining rosemary and sea salt.
  7. Step 7- Bake covered for 40 minutes. Remove the lid and bake 15–20 minutes more, until golden brown and crusty. Let cool to room temperature before serving. Best enjoyed the same day.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

  • Serving Size: 4 serving
  • Calories: 400
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingcircuit.com/rosemary-and-sea-salt-rustic-bread-loaf/