Rosemary And Pink Salt Loaf

by

Tenina Holder

POSTED May 8, 2020 (LAST UPDATED September 24, 2021)

Serves

10

Total Time

2hrs 35mins

Calories

247

Fragrant, crusty yet soft bread that is perfect with just a big ole slab of homemade butter. It tears apart and melts in your mouth. Try it!

recipe-image

    INGREDIENTS


  • Dried yeast icon
    Dried yeast

    2 teaspoons (about 8 g)

  • Water icon
    Water

    350 g (about 1 ½ cups)

  • Italian 00 flour icon
    Italian 00 flour

    250 g (about 1 ¾ cups)

  • Bread flour icon
    Bread flour

    250 g (about 2 cups)

  • Durum semolina flour icon
    Durum semolina flour

    50 g (about ¼ cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Sea salt icon
    Sea salt

    2 teaspoons (about 13 g)

  • Rosemary icon
    Rosemary

    as needed

  • Salt icon
    Salt

    as needed

    METHOD


  • 1. Add dried yeast and water to the TM5 bowl
  • 2. Heat - approx 2 min, 37°C, speed 2
  • 3. Let rest - 20 min
  • 4. Add italian 00 flour, bread flour, durum semolina flour, extra virgin olive oil, sea salt and rosemary to the dough
  • 5. Mix - approx 10 sec, speed 6
  • 6. Knead - approx 3 min, dough
  • 7. Prepare a clean lightly floured surface
  • 8. Turn out dough onto lightly floured surface
  • 9. Cover with kitchen towel until doubled
  • 10. Pre-heat oven - 220°C
  • 11. Roll out
  • 12. Prepare a clean baking sheet with parchment paper
  • 13. Transfer dough to baking sheet
  • 14. Dust
  • 15. Sprinkle with salt
  • 16. Let rise
  • 17. Bake until light golden - 30 min, 220°C
  • 18. Let cool on round wire rack

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