Low Iodine Classic Rosemary Bread
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 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)
Can be omittedflaky sea salt
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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