Tuscan Breakfast Bread with Fresh Rosemary

Ingredients

Instructions

1. 1 In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until it becomes frothy.
2. 2 Add olive oil, salt, and chopped rosemary to the yeast mixture. Stir to combine.
3. 3 Gradually add the sifted flour to the mixture, stirring until a dough forms.
4. 4 Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. 5 Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6 Preheat your oven to 400°F (200°C).
7. 7 Punch down the risen dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
8. 8 Brush the top with olive oil, sprinkle with coarse sea salt and additional chopped rosemary.
9. 9 Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. 10 Remove from the oven and let it cool on a wire rack before slicing.