- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Recipe Yield8-10
- Attribute Label
- Attibute Values
- Pre-heat oven to 400 degrees
What You’ll Need
- 2/3 cup half and half (or whole milk)
- 1 cup water
- 1 tablespoon superfine sugar
- 1 ounce fresh active yeast
- 5 cups bread flour (sifted)
- Fresh rosemary
- 1 1/2 tablespoons coarse sea salt
- plus extra for the top
- Extra Virgin olive oil or Butter Infused olive oil
Sift and measure flour into a large mixing bowl with the salt; set aside
In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.
After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.
Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.
Let cool on a wire rack before slicing. Serve with extra oil for dipping!