Rosemary Bread

Serves: Time: 2:00 Skill:
  • 3 Cups Lukewarm Water (more water needed for cooking)
  • 1 1/2 Tablespoons Active Dry Yeast
  • 1 1/2 Tablespoons Sea Salt
  • 6 1/2 Cups All-Purpose Flour
  • 14 Cloves of Garlic (roasted and roughly chopped)
  • 3 Tablespoons Fresh Rosemary (stripped from stalks and finely chopped)
  1. In a large mixing bowl mix water, yeast and salt. Let sit for 30 mins until foam forms on the surface.
  2. Add all of the flour, garlic and rosemary to the wet ingredients and stir to combine. Mix until you don’t see any more flour streaks through the dough.
  3. Leave the dough in the bowl and cover loosely with a tea-towel. Leave in a warm place for 2 hrs.
  4. With floured hands, take 1/4 of the dough and pull the edges under to make a smooth ball, repeat with the remaining dough.
  5. Place the 4-5 balls on a floured board and leave for 40-60 mins.
  6. Preheat oven to 230 degrees, with a pizza stone or sheet pan on the middle rack. Place an ovenproof bowl on the bottom shelf.
  7. Lightly slice the top of each ball and place on the middle rack.
  8. Pour 1 cup of hot water into the lower bowl and quickly close the oven door to keep the steam in
  9. Bake for 30-40 mins, or until the top is nicely golden brown.
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