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
    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 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 for approx 2min
  5. Let rest for 20min
  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 for approx 10s
  13. Knead for approx 3min
  14. Prepare a lightly floured surface
  15. Turn out dough onto lightly floured surface
  16. Cover with kitchen towel until doubled
  17. Pre-heat
  18. Roll out
  19. Prepare a baking sheet with parchment paper
  20. Transfer dough to baking sheet
  21. Dust
  22. Sprinkle with salt
  23. Let rise
  24. Bake for 30min until light golden
  25. Let cool on round wire rack
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