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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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)
Directions
Step 1
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.
Step 2
Add the olive oil, salt, and chopped rosemary to the yeast mixture. Stir to combine.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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).
Step 8
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.
Step 9
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 10
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
| Serving size | (920.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2188.1 |
| Total Fat 46.9g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6632.6mg | 0% |
| Total Carbohydrate 380.2g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 5.2g | |
| Protein 53.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 71.4mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 676.7mg | 0% |
Source of Calories