Rosemary Sea Salt Bread: A Taste of Tuscany in Your Kitchen

The scent of rosemary, warm bread, and olive oil… It instantly transports me back to a small trattoria in Tuscany, nestled among rolling hills and cypress trees. We had stumbled upon it during a road trip, drawn in by the laughter and the aroma that spilled onto the cobblestone street. This Rosemary Sea Salt Bread, with its crisp crust, fragrant herbs, and satisfying chew, captures the essence of that unforgettable meal. Each bite is a little piece of that Tuscan sunshine, a reminder of simple pleasures and the joy of sharing good food with good company. It’s a bread that begs to be torn apart and enjoyed, dipped in olive oil, or served alongside a hearty bowl of soup.

Recipe Overview

• Prep Time: 2 hours 10 minutes (includes rising time)
• Cook Time: 20-25 minutes
• Total Time: 2 hours 30-35 minutes
• Yields: 2 small loaves
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 3⁄4 cup water
• 2 cups multi-grain all-purpose flour, Eagle Mills (or 2 cups white whole wheat flour)
• 3⁄4 teaspoon fine sea salt
• 3 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons extra virgin olive oil, approximately, plus more for greasing.
• Coarse sea salt, to taste

Equipment Needed

• Medium bowl
• Floured board or clean work surface
• Medium bowl for rising
• Baking pan or baking stone
• Bread machine (optional)

Instructions

1. In a medium bowl, combine the yeast, sugar, and water. Let stand for about 10 minutes, or until the mixture becomes bubbly. This indicates that the yeast is active and ready to use.
2. Add 1 cup of the flour (either multi-grain all-purpose or white whole wheat, according to your preference) to the yeast mixture and mix well. This creates a sponge, which will help develop the gluten in the bread.
3. Add the remaining flour, fine sea salt, chopped fresh rosemary leaves, and 1 tablespoon of the extra virgin olive oil. Mix until a smooth dough forms. The dough should be slightly sticky but not overly wet.
4. Turn the dough out onto a lightly floured board or clean work surface and knead for about 10 minutes. If the dough is too sticky, add additional flour, one tablespoon at a time, until it becomes manageable. Kneading develops the gluten, which gives the bread its structure and chew.
5. Form the dough into a ball. Pour 1 teaspoon of olive oil into a clean medium bowl. Dip the top of the dough into the oil, then turn it over so that the oiled side is on top, coating the entire dough ball with oil. Alternatively, you can grease the bowl thoroughly with oil and then place the dough in it, turning to coat.
6. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place until it has doubled in size, approximately 1 hour. The warmth will encourage the yeast to ferment, producing carbon dioxide and causing the dough to rise.
7. (Optional: Bread Machine Method): If using a bread machine, place all the ingredients into the machine according to the manufacturer’s instructions. Select the dough cycle. This recipe uses a relatively small amount of flour, so check the dough about 10 minutes into the cycle. If the flour isn’t fully incorporated, use a spatula to gently push it towards the paddle. Allow the dough to complete the dough cycle and rise in the machine. Omit the extra olive oil in step 5 if using this method.
8. Once the dough has doubled, turn it out onto a lightly oiled surface. Gently deflate it by pressing down on it to release the air. Let the dough rest for another 5 to 10 minutes. This allows the gluten to relax, making it easier to shape the loaves.
9. Lightly grease a baking pan or preheat a baking stone in a 450°F (232°C) oven. Preheating the baking stone ensures a crispy crust.
10. Divide the dough in half and form each half into a rounded loaf. Shape the loaves gently to avoid overworking the dough.
11. Brush the remaining olive oil (about 1-2 teaspoons) over the tops of the loaves. Sprinkle generously with coarse sea salt. Be careful not to use too much salt; a light sprinkling is all you need. Flake salt can also be used. Avoid using table salt, as it is too fine and can result in a salty bite.
12. Cover the loaves lightly with a clean cloth and allow them to rise for another 30 minutes. This final rise helps create a light and airy texture.
13. Place the loaves onto the prepared baking pan or baking stone and bake for 20-25 minutes, or until they are lightly browned. The internal temperature of the bread should reach around 200°F (93°C).
14. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Expert Tips & Tricks

• For an even crisper crust, try adding a pan of hot water to the bottom rack of your oven during baking. The steam will help create a beautiful, golden-brown crust.
• If your kitchen is cold, you can create a warm environment for rising by placing the bowl of dough in a slightly warmed (but turned off) oven or near a radiator.
• Don’t over-knead the dough. Over-kneading can result in a tough bread. Stop kneading when the dough is smooth and elastic.
• If you prefer a stronger rosemary flavor, you can infuse the olive oil with rosemary before adding it to the dough. Simply heat the oil with a few sprigs of rosemary over low heat for about 10 minutes, then remove the rosemary and let the oil cool before using.

Serving & Storage Suggestions

This Rosemary Sea Salt Bread is delicious served warm, either on its own or with a drizzle of extra virgin olive oil. It also pairs well with soups, salads, cheeses, and antipasto platters.

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 2 months. To reheat frozen bread, thaw it completely and then bake it in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.

Nutritional Information

Please note that these are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	622 kcal	N/A
Calories from Fat	137 kcal	22%
Total Fat	15.3 g	23%
Saturated Fat	2.2 g	10%
Cholesterol	0 mg	0%
Sodium	1172 mg	48%
Total Carbohydrate	104.7 g	34%
Dietary Fiber	5.3 g	21%
Sugars	6.6 g	N/A
Protein	15.4 g	30%

Variations & Substitutions

• Garlic Rosemary Bread: Add 1-2 cloves of minced garlic to the dough along with the rosemary.
• Olive Bread: Incorporate ½ cup of chopped Kalamata olives into the dough for a savory twist.
• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the wheat flour. Be sure to use a blend that is designed for bread making, as some blends may not rise as well. You may need to adjust the amount of water slightly.
• Herb Variations: Experiment with different herbs, such as thyme, oregano, or sage.
• Cheese Bread: Sprinkle grated Parmesan or Asiago cheese on top of the loaves before baking.

FAQs (Frequently Asked Questions)

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast for active dry yeast. You can add the instant yeast directly to the flour without proofing it in water first.

Q: Can I freeze the dough instead of baking it right away?

A: Yes, you can freeze the dough after the first rise. Punch down the dough, shape it into loaves, wrap them tightly in plastic wrap, and freeze for up to 2 months. Thaw the dough in the refrigerator overnight before allowing it to rise again and baking.

Q: What if my dough doesn’t rise properly?

A: Make sure your yeast is fresh and hasn’t expired. Also, the temperature of the water is crucial. It should be warm, not hot, as hot water can kill the yeast. Finally, ensure that you are letting the dough rise in a warm place.

Q: Can I use dried rosemary instead of fresh rosemary?

A: While fresh rosemary is preferred for its flavor and aroma, you can use dried rosemary if necessary. Use about 1 tablespoon of dried rosemary for every 3 tablespoons of fresh rosemary.

Q: Why is my bread dense instead of light and airy?

A: This could be due to several factors, including not kneading the dough enough, not allowing it to rise for long enough, or using too much flour. Make sure to follow the recipe instructions carefully and don’t rush the rising process.

Final Thoughts

This Rosemary Sea Salt Bread is more than just a recipe; it’s an experience. It’s the warmth of the oven, the comforting aroma of herbs, and the satisfaction of creating something delicious with your own hands. I encourage you to try this recipe and bring a little piece of Tuscany into your own kitchen. Share it with friends and family, and let the simple pleasures of good bread and good company nourish your soul. And if you make any exciting variations or substitutions, I would love to hear about them! Buon appetito!