Rosemary Bread with Sea Salt
Rosemary bread with sea salt is a recipe featuring fresh ingredients from the bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 0.5 tsp Salt
- 20 g yeast (0.5 cube)
- 50 ml olive oil
- 2 tbsp coarsely chopped rosemary
- 1 tsp lemon zest
- olive oil (for drizzling)
- coarse Sea salt
- flour (for the work surface)
Instructions
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1.
Dissolve the yeast in about 200 ml lukewarm water. Mix the flour with the salt in a bowl. Add the dissolved yeast and olive oil to the flour and knead into a smooth dough using the dough hooks of an electric hand mixer. Cover and let rise in a warm place for about 45 minutes until doubled.
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2.
Preheat the oven to 220 °C (top/bottom heat).
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3.
On a floured work surface, knead the dough again, incorporating the rosemary and lemon zest. Roll out to about 1 cm thickness, cut into ~15 cm long strips, twist them together, and place on a parchment‑lined baking sheet. Cover and let rise for another 15 minutes. Drizzle with olive oil and sprinkle with sea salt. Bake in the preheated oven for 25–30 minutes until golden brown.
