Low Iodine Vegan Rosemary Bread
Total time2 hr 25 min
Prep time20 min
Cook time35 min
4.8(30)
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Learn more →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)
- 1 tsp sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp salt
- 3 tbsp olive oil, divided
- 2 tbsp fresh rosemary, finely chopped
For topping
- ½ tsp coarse sea salt, for topping
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 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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