Homemade Rosemary Artisan Bread

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Homemade Rosemary Artisan Bread

This rustic, crusty artisan loaf features a golden, crackly exterior topped with fragrant rosemary and coarse sea salt, opening up to a perfectly soft, airy, and chewy interior.

Ingredients & Info

  • Servings: 1 loaf (approx. 8–10 slices)

  • Prep time: 15 mins (+ 2 hours rising) | Cook time: 35 mins

  • Ingredients: 3 cups bread flour, 1 packet (7g) active dry yeast, 1.5 cups warm water, 1 tsp sugar, 1.5 tsp salt, 2 tbsp fresh rosemary (chopped), 1 tbsp olive oil, and coarse sea salt for sprinkling.

Instructions

  1. Activate Yeast: In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

  2. Mix & Rise: Stir in the bread flour, salt, and half of the chopped rosemary until a sticky dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for 2 hours, or until doubled in size.

  3. Shape: Turn the dough onto floured parchment paper. Gently shape it into an oval loaf. Brush the top with olive oil, make a few shallow slashes across the surface with a sharp knife, and press the remaining rosemary and coarse sea salt into the crust.

  4. Bake: Preheat your oven to 220°C. Bake the bread (ideally inside a preheated Dutch oven or on a heavy baking sheet) for 30–35 minutes until the crust is deeply golden brown. Let it cool on a wire rack before slicing.

Notes & Tips

  • The Steam Trick: If you aren’t using a covered Dutch oven, place a small heatproof pan filled with a cup of water on the bottom rack of your oven while preheating. The trapped steam creates that bakery-style crackly crust.

  • Let it Cool: Resist the temptation to cut into it immediately! Slicing hot bread traps the remaining steam inside, which can make the crumb texture gummy instead of airy.

Nutritional Info & Benefits

  • Calories: ~160 kcal per slice

  • Macros: Carbohydrates: 32g | Protein: 5g | Fat: 1.5g

  • Benefit: Free from the chemical preservatives, artificial conditioners, and high-fructose corn syrup typically found in commercial sandwich bread, making it much gentler on digestion.

Q&A

Q: Can I turn this into a “no-knead” overnight bread?

A: Absolutely! Reduce the yeast to just 1/4 teaspoon, mix the ingredients together, and let the dough rest covered at room temperature for 12 to 18 hours before shaping and baking.

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