Rosemary And Pink Salt Loaf

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recipe by Tenina Holder

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
  • Calories icon

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!

Inspired by:

recipe updated 8 Jun 2020


  • Dried yeast icon
    Dried yeast
    2 tsp (8g)
  • Water icon
    350ml (1½ cups)
  • Italian 00 flour icon
    Italian 00 flour
    250g (about 1¾ cups)
  • Bread flour icon
    Bread flour
    250g (about 2 cups)
  • Durum semolina flour icon
    Durum semolina flour
    50g (about 4¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Rosemary icon
    as needed
  • Salt icon
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"

Step preview

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