Thursday, March 22, 2018

Rosemary & Sea Salt Bread

Those of you who follow this blog on Facebook got to see this beautiful loaf of Rosemary Bread over the weekend. I still can’t believe how good it is. Considering the amount of effort, I wasn’t quite sure how it would turn out, but this is Bakery Shop quality, and I will be forever grateful to Chris at The Café Sucre Farina blog for coming up with this amazing recipe.

You have to plan ahead for this one; the dough has to be allowed to rise at room temperature for between 8 and 12 hours. I tend to keep my house a bit on the cool side, and, as such, mine took almost the entire 12, but I appreciate this recipe for that very fact. I love it when I can divide the work over the course of two days, and, I love it even more because it takes nothing more than a big bowl and a spatula.

If you like artisanal breads the way that I do, you owe it to yourself to give it a try. If you like rosemary as much as I do, you may want to up the amount used in the dough. Next time, I think I will probably use 1 ½  tablespoons of finely chopped fresh rosemary rather than just the one.
Rosemary & Sea Salt Bread
As seen on The Café Sucre Farina

4 c. bread flour
2 t. kosher salt
1 t. active dry yeast
1 T. (or perhaps more) fresh, finely chopped rosemary
2 c. room temperature tap water
1 T. melted butter, for topping
1 t. flaky sea salt (I used
Fleur de Sel), for topping
2 t. finely chopped fresh rosemary, for topping

In a medium-large bowl, whisk together flour, salt, yeast, and rosemary. Make a well in the center and add the water. Mix with a study rubber spatula or wooden spoon (I used the latter) until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.

Cover the bowl with plastic wrap and leave to rise at room temperature overnight, or for up to 12 hours.

The following morning (or after 8 to 12 hours), the dough will have risen. It may still look shaggy, and its surface will be covered with bubbles. Line a sheet pan with parchment paper; set aside.

Spread a generous 1/4 cup of bread flour onto a work surface. Dump dough onto the floured surface and turn it several times to coat. Knead for one minute, adding more flour to the work surface as needed

Divide the dough into two or three fairly equal portions, turning each in the flour to coat. Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Place loaves on prepared pan, smooth side up. Brush each loaf all over with melted butter, and sprinkle generously with rosemary and sea salt.

Preheat the oven to 425° F. Allow bread to rise for about 20 minutes while the oven is preheating. Transfer the pan to the oven, and bake 23 to 28 minutes or until nicely golden. Transfer to a rack to cool completely.

NOTE: If making in advance, remove from oven when pale golden brown (about 3 to 4 minutes less cooking time). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large Ziploc bag and store the freezer.
To serve, allow bread to thaw, and then heat for 10 minutes at 350° F or until nicely golden brown.

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kitty@ Kitty's Kozy Kitchen said...

Good morning, Pattie! Your rosemary bread does look so appealing, and I'm sure it smelled so wonderful in your house. I have a rosemary bread recipe that I make, but I'd love to try this one. Bread making is one of my favorite things to do. Thank you for sharing this recipe.

Linda said...

Just yesterday I was lamenting not having a rosemary plant in my new garden. I must remedy that because I love it also! I just printed this recipe out to make as soon as our sourdough loaf (store-bought) is gone. I’ll report. 😊

Marigene said...

Wow, for a non-baker this loaf of bread looks awesome, Pattie! I ♥ rosemary in bread, so I will be making this in the very near future.

Leanna said...

This is a gorgeous rustic loaf of bread. Beautiful and obviously worth the effort of baking it.

Christine @ Rustic-Refined said...

Pattie that sounds so good. I am so hungry right now. Have a good day!

Torres said...

It turned out so delicious! Thanks for this recipe. It was my first time making bread without a bread machine. What is the best way to store these loaves?

Torres said...

This turned out so delicious! Thanks for this recipe. It was my first time making bread without a bread machine. What is the best way to store these loaves?

Pattie @ Olla-Podrida said...

So glad to hear that you liked it. I stored mine on the counter, in a paper bag, for two days, after which I put it into the freezer. It freezes beautifully.