Are you a rosemary addict? I am. I'm also obsessed with truffle salt. I usually put it on my sausage and eggs in the morning and I can't get enough!
I've been making this bread for the last year or so now and it's a great base for you to add whatever flavors you enjoy! I've tried roasted garlic, olives, and cheese and they were quite the delight!
For the sake of this post, I'll let you know what I did, but know that you can always replace the truffle salt with regular and forego the rosemary to flavor it how you like.
For the bread, you'll need:
- 4 1/3 cups flour
- 1 packet (2 1/4 tsp) of yeast
- 2 cups of warm water
- 1 tbs truffle salt- or regular salt if you don't like truffle
- 2 stems or ~1/4 cup of rosemary
- Olive Oil
- A dutch oven or round pan of your choice
1. Ok to start off, gather your rosemary. We grow some in our garden so I went out and clipped a couple of stems, washed it, and chopped up the leaves.
2. Pour your yeast into a cup or bowl and add 2 cups of warm water to it. I just pour mine into my 2 cup pitcher and fill it up to make it easy.
3. Measure 4 1/3 cups of flour into your standing mixer. Add in your truffle salt and rosemary.
4. Add in your water and yeast mixture. Mix with your paddle mixing attachment, not the whisk.
5. Pour apx. 2-3 tbs of olive oil into your dutch oven. Add your dough, cover and let it rise.
6. As it doubles in size, flip the dough, cover and let it rise again.
7. When it at least triples in size and looks like the image below, turn your oven on and preheat it to 400.
8. Drizzle a little olive oil on top, sprinkle some salt and add rosemary on top. Put the lid to your dutch oven on and put it in the oven to bake for 35-40 minutes until it's cooked through. Take the lid off and let brown for a few minutes.
9. Let cool for a few minutes, cut a slice, toast, slather with butter, and enjoy!