Tuscan Breakfast Bread with Fresh Rosemary

Ingredients

• 2 cups all-purpose flour, sifted
• 1 packet active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon olive oil
• 1 tablespoon coarse sea salt
• 1 tablespoon fresh rosemary, chopped

Method

1. 01
   In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until it becomes frothy.
2. 02
   Add olive oil, salt, and chopped rosemary to the yeast mixture. Stir to combine.
3. 03
   Gradually add the sifted flour to the mixture, stirring until a dough forms.
4. 04
   Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. 05
   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. 06
   Preheat your oven to 400°F (200°C).
7. 07
   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. 08
   Brush the top with olive oil, sprinkle with coarse sea salt and additional chopped rosemary.
9. 09
   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.