Rosemary Bread
YIELD
~500-600ML
PREP TIME
2:00
COOKING TIME
2:00
INGREDIENTS
- 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)
METHOD
- In a large mixing bowl mix water, yeast and salt. Let sit for 30 mins until foam forms on the surface.
- 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.
- Leave the dough in the bowl and cover loosely with a tea-towel. Leave in a warm place for 2 hrs.
- With floured hands, take 1/4 of the dough and pull the edges under to make a smooth ball, repeat with the remaining dough.
- Place the 4-5 balls on a floured board and leave for 40-60 mins.
- Preheat oven to 230 degrees, with a pizza stone or sheet pan on the middle rack. Place an ovenproof bowl on the bottom shelf.
- Lightly slice the top of each ball and place on the middle rack.
- Pour 1 cup of hot water into the lower bowl and quickly close the oven door to keep the steam in
- Bake for 30-40 mins, or until the top is nicely golden brown.
