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Rosemary-Sea Salt Bread

 

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Submitted by: Matt McCurdy from Saint Pete Beach, FL
Originally shared on the web 11/12/2013

4 c. bread flour
3 to 4 t. vital wheat gluten flour
2 t. active dry yeast
2 T. fresh rosemary, chopped and divided
2 t. sea salt, divided
2 t. extra-virgin olive oil, divided
2 c warm water
2 t. cornmeal

In a large bowl, combine flours, yeast, one tablespoon rosemary, one teaspoon salt and one teaspoon olive oil. Heat water until very warm, about 110 to 115 degrees, add to flour mixture. Stir together until well bended, cover with plastic wrap. To allow flavor to develop let stand at room temperature for about one hour, then refrigerate overnight up to 4 days. Before baking let bowl stand at room temperature for one hour. Turn out dough on a lightly floured surface, give dough a stretch or two. Line a baking sheet with parchment paper sprinkle with cornmeal Shape dough into a round loaf and place on baking sheet. Combine remaining salt, olive oil and rosemary in a small bowl, brush over dough. Spritz a little water into preheated oven. Bake at 475 degrees for 30 minutes, reduce to 400 degrees and bake for 10 additional minutes. Remove loaf to a wire rack. Cool completely before slicing. Makes one loaf, about 12 servings.


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Enjoy this recipe from Good-For-You Everyday Meals (B117) originally published .

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