Ingredients:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp olive oil (plus more for brushing)
- 1 1/4 cups warm water
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 1 tbsp unsalted butter, melted (for brushing)
- Coarse sea salt, for sprinkling
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy.
- Mix the Dough:
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir to form a dough. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Add Garlic and Rosemary:
- Once the dough has risen, punch it down to release the air. Add the minced garlic and chopped rosemary, kneading them into the dough for an extra burst of flavor.
- Shape the Dough:
- Shape the dough into a round or oval loaf and place it onto a greased or parchment-lined baking sheet. If you like, you can score the top of the loaf with a sharp knife for a rustic look.
- Second Rise:
- Cover the dough again with a towel and let it rise for another 30 minutes, until it puffs up.
- Bake:
- Preheat your oven to 375°F (190°C). Once the bread has risen, bake for 25-30 minutes, or until the top is golden brown, and the loaf sounds hollow when tapped on the bottom.
- Brush with Butter:
- When the bread is finished baking, remove it from the oven and brush the top with melted butter. Sprinkle with a little coarse sea salt and some extra rosemary if desired.
- Cool and Serve:
- Let the bread cool slightly before slicing. Enjoy warm with a drizzle of olive oil or as a side to your favorite dishes!