Rosemary Sea Salt Italian Bread

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5 from 1 vote

Rosemary Sea Salt Italian Bread

There’s nothing like a little homemade bread to dunk into soup on a chilly winter’s day.

Prep Time25

Cook Time40

Rising Time1 30

Total Time2 35

Course: Bread

Cuisine: Italian

Keyword: bread, italian bread, rosemary

Servings: servings (1 slice per serving)

Author: RecipeGirl.com (Adapted slightly from Weight Watchers New Complete Cookbook)

Ingredients

One .25-ounce envelope active dry yeast
¾ cup lukewarm water (105 to 115 degrees F.)
2 cups all-purpose flour, plus extra for dusting
¼ cup whole wheat flour
1½ teaspoons salt
1 teaspoon cornmeal
nonstick cooking spray
1 tablespoon finely chopped fresh rosemary
½ tablespoon flaky sea salt

Instructions

In a small bowl, sprinkle the yeast over ¼ cup of the water. Let stand until foamy, about 5 minutes.
In a food processor, combine the flours and salt. With the machine running, scrape the yeast mixture and the remaining ½ cup water through the feed tube until the dough just forms a ball. Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover the bowl loosely with a clean dishtowel and let the dough rise in a warm, draft-free place until it doubles in volume, about 1 hour.
Punch down the dough; lightly sprinkle a work surface with flour and turn the dough out onto the surface. Roll the dough out into a 12x16-inch rectangle. Fold into thirds, lengthwise, and pinch the seams to seal, forming into a 12-inch tapered oval loaf.
Spray a baking sheet with nonstick spray; sprinkle the cornmeal in a 12-inch strip down the center. Place the loaf on the baking sheet, on top of the cornmeal. Cover the loaf loosely with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, about 30 minutes.
Spray the loaf with nonstick spray and sprinkle with rosemary and sea salt. With a serrated knife, cut 2 to 3 slashes into the top. Place in the upper third of a cold oven; set the oven to 400 degrees F. Bake about 20 minutes; reduce oven temperature to 350 degrees F. Bake until loaf sounds hollow when tapped on the bottom, 20 to 25 minutes longer. Remove from the baking sheet and cool completely on a rack before slicing.

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