Rustic Hearth: Artisan Rosemary Bread Loaf

This fragrant rosemary bread brings the warmth of a rustic bakery right into your kitchen. With a crisp golden crust, a tender crumb, and bursts of fresh rosemary in every bite, it’s perfect for dipping in olive oil, serving with soups, or enjoying warm with a drizzle of honey.

Ingredients

• 1 cup warm water (110°F / 43°C)
• 2 tsp sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp olive oil (plus extra for brushing)
• 1 1/2 tsp salt
• 2 tbsp fresh rosemary, finely chopped
• 2 1/2 – 3 cups bread flour
• Coarse sea salt, for topping

Directions

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Stir in olive oil, salt, and chopped rosemary.
3. Gradually add flour, mixing until a shaggy dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
6. Punch down dough and shape into a round or oval loaf. Transfer to a parchment-lined baking sheet.
7. Cover and let rise for another 30 minutes. Preheat oven to 400°F (200°C).
8. Brush the top with olive oil and sprinkle with coarse sea salt.
9. Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
10. Cool slightly before slicing to enjoy the full aroma.

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