Sea Salt Rosemary Bread


4 cups flour

1 1/2 cups water

1 teaspoon active dry yeast

1 3/4 tsp Kosher salt

1/3 cup fresh Rosemary, chopped

Olive oil



This recipe is for Dutch oven bread. Make sure your Dutch oven is at least 5 1/2 quarts and can withstand an oven temperature of 450 F before baking.

In the bowl of a stand mixer, combine the flour, water, yeast, salt and rosemary. Using the dough hook, mix on medium speed (I like level 3) until the dough is smooth and elastic. This takes almost 10 minutes.

Cover the bowl with plastic wrap and let the dough rise on the counter, approximately 3 hours.

Turn the dough out onto a lightly floured surface and gently knead it a few times, then reshape it into a ball, cover it with a towel, and let it stand for 10 minutes.

On a lightly floured surface, shape the dough again into a tighter ball.

Line your Dutch oven with a sheet of parchment paper. Place the dough into the Dutch oven, put the lid on, and allow the dough to rise on the counter a second time, at least 30 minutes.

Preheat the oven to 450 F. Rub a little olive oil over the surface of the dough and then score the dough with a sharp knife. Sprinkle a little sea salt on top of the dough, cover the pot, and put it in the oven.

After 30 minutes, remove the lid. Continue baking for a final 10 minutes without the lid.

Allow the bread to cool on a wire rack.

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