Rustic Rosemary Artisan Bread Recipe

 

Rustic Rosemary Artisan Bread

This no-knead, crusty artisan bread is infused with fresh rosemary, making it perfect for dipping in olive oil or pairing with soups and stews.

Ingredients:

• 3 ½ cups (440g) all-purpose or bread flour
• 1 ½ tsp salt
• 1 tsp sugar (optional, for slight sweetness)
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 1 ¼ tsp instant yeast (or active dry yeast)
• 1 ½ cups (360ml) warm water (not too hot, around 38°C / 100°F)
• 1 tbsp olive oil (optional, for added flavor)
• Extra flour for dusting

Instructions:

1. Mix the Dough:

   • In a large bowl, whisk together the flour, salt, sugar, rosemary, and yeast.
   • Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
   • If using, drizzle olive oil over the dough and mix slightly.

2. First Rise (Slow Fermentation):

   • Cover the bowl with plastic wrap or a kitchen towel.
   • Let it rise at room temperature (21-24°C / 70-75°F) for 12–18 hours. The dough should double in size and have bubbles on the surface.

3. Shape the Dough:

   • Lightly flour a clean surface and your hands.
   • Turn the dough out and gently shape it into a ball without deflating it too much.
   • Place it on parchment paper and cover with a towel. Let it rest for 30-45 minutes.

4. Preheat the Oven & Dutch Oven:

   • Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven.
   • Preheat to 230°C (450°F) for at least 30 minutes.

5. Bake the Bread:

   • Carefully place the dough (on parchment) into the hot Dutch oven.
   • Cover and bake for 30 minutes.
   • Remove the lid and bake uncovered for 10-15 more minutes, until golden brown.

6. Cool & Serve:

   • Let the bread cool on a wire rack for at least 30 minutes before slicing.
   • Enjoy with olive oil, butter, or alongside a hearty soup!

Would you like any adjustments, such as whole wheat flour or additional herbs?