Low Sodium Vegan Rosemary Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

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Ingredients

10 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
1 tsp sugar
3 cups all-purpose flour, plus more for dusting
1 ½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil, divided
2 tbsp fresh rosemary, finely chopped

For topping

½ tsp coarse sea salt, for topping
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 sprig fresh rosemary, for topping (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add 2 tablespoons of the olive oil and the chopped rosemary to the yeast mixture and stir to combine. Add the flour and salt, then mix with a wooden spoon or dough scraper until a shaggy dough forms and no dry flour remains.

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