Rosemary Hearth Bread
Bring the warmth and aroma of a rustic bakery to your kitchen with Rosemary Hearth Bread, a perfectly crafted artisan loaf infused with fragrant fresh rosemary and a golden, crusty exterior. This homemade bread combines the simple charm of traditional baking with the depth of earthy, herby flavors for a culinary experience that’s as comforting as it is versatile. Made with pantry staples like all-purpose flour, olive oil, and active dry yeast, this recipe is elevated by a sprinkling of flaky sea salt and an aromatic cornmeal-dusted crust. The dough rises to pillowy perfection before being baked to a crisp in your home oven, filling your space with the irresistible scent of rosemary. Ideal for soup dipping, sandwich-making, or serving as part of a charcuterie board, this bread is a showstopper on any table. Ready your apron and experience the art of baking with this simple yet impressive recipe!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water (105-110°F)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Olive oil
- 1 tablespoon Extra olive oil (for greasing and drizzling)
- 1 tablespoon Cornmeal (for dusting)
- 1 teaspoon Flaky sea salt (optional, for topping)
Instructions
In a large mixing bowl, stir the warm water, active dry yeast, and sugar. Allow it to sit for 5-10 minutes until the mixture is frothy and bubbly, indicating that the yeast is activated.
Add the olive oil, salt, and chopped rosemary to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour, one cup at a time, stirring as you go. Once the dough becomes difficult to mix, transfer it to a floured surface and knead by hand for about 8-10 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free location for 1 hour, or until the dough has doubled in size.
After the dough has risen, punch it down gently to release air. Transfer it back to a floured surface and form it into a round loaf or an oval shape, depending on your preference.
Lightly grease a baking sheet or line it with parchment paper. Sprinkle the surface with cornmeal, then place the shaped dough onto the prepared baking sheet.
Cover the dough with a clean towel and allow it to rise again for 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Right before baking, brush the top of the dough with olive oil and, if desired, sprinkle with flaky sea salt. Using a sharp knife, make 2-3 shallow slashes across the top of the dough.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6633 mg | 288% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
