Rosemary Olive Oil and Sea Salt Bread
- Written by Dana Staves
- Category: Lets Eat
- Published: 04 May 2015
- 1 cup warm Water
- 1 package of Rapid Rise Yeast
- 1/2 Tablespoon Granulated Sugar
- 3 Cups Bread or Unbleached All-Purpose Flour plus ½ cup for kneading and dusting
- 2 Tablespoons Finely chopped, Fresh Rosamary
- ¾ Cup Extra Virgin Olive Oil
- 1 Tablespoon Fine Sea Salt
- STEP 1
- In Large bowl combine warm Water, Yeast and Sugar. Let proof for ten minutes until foamy.
- STEP 2
- Add 2 ½ cups flour, half of the Sea Salt, ½ of the Olive Oil, half of the Rosemary
- STEP 3
- Mix with hand until a sticky ball forms add more flour if too sticky
- STEP 4
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
- STEP 5
- Pour small amount of olive oil into large bowl. Add the dough, coat the dough with the oil from the bowl, by rolling around in the bowl, cover with plastic wrap or kitchen towel and let stand at room temperature until more than doubled, about 1 hour.
- STEP 6
- Brush baking sheet with olive oil. Generously flour a work surface; turn the dough out onto the flour. Punch dough down in bowl and turn out onto floured surface, Knead dough a few times a roughly form dough into ball. Place dough onto prepared baking sheet and press dough to sort-a flatten and keep sound shape. Let stand, uncovered, until more than doubled, about 1 hour.
- STEP 7
- Preheat the oven to 400 degrees F. brush with the remaining 1 tablespoon olive oil and sprinkle with the fine sea salt salt and the remaining rosemary. Bake the loaf 10 minutes, rotate tray and continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool.
- STEP 8
- Serve with dipping sauce of olive oil seasoned with black pepper, crushed red pepper, sea salt, parmesan cheese.
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