Low Sodium Classic Rosemary Bread

Total time9 hr

Prep time15 min

Cook time45 min

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ tsp instant yeast
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh rosemary, finely chopped
1 ½ cups warm water (about 110°f / 43°c)
2 tbsp olive oil, divided
flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the flour, instant yeast, kosher salt, and chopped rosemary until evenly combined. Pour in the warm water and 1 tablespoon of the olive oil, then stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms.
2
Cover the bowl tightly with plastic wrap or a lid and let the dough rest at room temperature for 8 to 12 hours (overnight), until the surface is dotted with bubbles and the dough has roughly doubled in size.

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