Recipe for rosemary bread
Delicious Italian-inspired bread with a topping of rosemary, salt, and olive oil.
Serve the bread warm as a side dish to soups or stews, and as a snack along with various types of air-dried sausages and hams.
Ingredients
- 400 gram Water lukewarm
- 25 gram Yeast
- 9 gram Salt
- 91 gram Olive Oil
- 500 gram Wheat Flour
- Olive Oil to the surface of the bread
- Rosemary dried, for garnish
- Sea Salt or herb salt, for garnish
Instructions
- Crumble the yeast in a mixing bowl or dough bowl.
- Pour water and salt into the bowl and dissolve the yeast in it - use a whisk.
- Add olive oil and wheat flour and stir the dough well.
- Place baking paper in the bottom of a springform pan and grease the sides of the pan with oil.
- Place the dough in the pan, it should be even all around.
- Cover the pan with a tea towel and let the dough rise for 2-3 hours at room temperature.
- Make some holes in the dough (possibly with your fingers) and sprinkle the surface with olive oil, rosemary, and salt.
- Bake the bread in a preheated oven without convection at 200 degrees Celsius (392 degrees Fahrenheit) for 25 minutes.
- Let the bread cool on a wire rack before serving.
Notes
The bread is a delicious table bread. Serve it warm!