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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Cover the shaped dough with a towel and let it rise again for 30-40 minutes, or until it puffs up significantly.
Preheat your oven to 400°F (200°C). If using a Dutch oven, place it in the oven while preheating.
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.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 64 mg | 1% | |
*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.
