Rosemary And Pink Salt Loaf

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    249

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 updated 12 Mar 2019

Ingredients

  • Dried yeast icon
    Dried yeast
    8g
  • Water icon
    Water
    350ml
  • Italian 00 flour icon
    Italian 00 flour
    250g
  • Bread flour icon
    Bread flour
    250g
  • Durum semolina flour icon
    Durum semolina flour
    50g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml
  • Sea salt icon
    Sea salt
    13g
  • Rosemary icon
    Rosemary
    as needed
  • Salt icon
    Salt
    as needed

Tools

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