Rosemary Sea Salt Italian Bread
This Rosemary Sea Salt Italian Bread is a flavor-packed delight! Freshly baked with fragrant rosemary and crunchy sea salt, it's perfect for any meal.
Servings: 8 servings
Ingredients
- 1.25 ounce active dry yeast
- 1 cup lukewarm water (105 to 115 degrees F)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon cornmeal
- 1 spray Nonstick cooking spray
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon flaky sea salt
Instructions
- In a small bowl, combine the active dry yeast with lukewarm water. Allow it to sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
- Once the yeast mixture is frothy, pour it into the bowl with the dry ingredients. Add the finely chopped rosemary and mix until a rough dough forms.
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
- Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise for about 1 hour, or until doubled in size.
- After the first rise, punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
- Cover the loaf with a kitchen towel again and let it rise for another 30-45 minutes.
- Preheat your oven to 375 degrees F (190 degrees C).
- Once the dough has risen, sprinkle the top with flaky sea salt and make a few shallow slashes on top.
- Bake for 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack. Slice and serve.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Kitchen Towel
- Baking Sheet
- Parchment Paper
- Oven
Notes
- Store bread in a paper bag at room temperature for up to 2 days.
- For longer storage, wrap in plastic wrap and freeze for up to a month.
- Thaw at room temperature and reheat in the oven for best results.