Our new fav around here. A quick and easy, super fluffy, airy bread, sprinkled with sea salt and infused with fresh rosemary. Perfect for sandwiches, dippers, snacks, sides. Just so freaking good!

INGREDIENTS – makes 8-12 sandwich sized pieces

2 1/4t instant yeast
1t sugar
2c warm water

2T olive oil
5c bread flour
1 1/2t salt

1/4c olive oil
1-2 rosemary sprigs

Sea salt

INSTRUCTIONS

Stir together yeast, sugar and warm water in the bottom of a mixer bowl. Let sit for 5 minutes to bloom. Add 2T olive oil, flour and salt. Start up the mixer (using a dough hook) to bring it all together. Scrape down the sides and bottom if necessary. Knead for 8 minutes then transfer into a well oiled bowl with a lid, shape into a ball with the seam on the bottom. Allow to double in size. (About an hour).

Preheat oven to 425°F.

Dump out the dough on a well oiled surface, fold in thirds (like a letter) giving the dough a good stretch before folding it over. Rotate 90° and repeat. Flip it over so the seams are down and let rest for 10 minutes.

While you wait, bring 1/4c olive oil and fresh rosemary to a light simmer in a small pot or sauce pan. Turn off and let cool completely before removing and discarding the rosemary.

Prepare a parchment lined baking sheet. Pour a couple of tablespoons of the rosemary oil in the middle and spread it out to a roughly 9×13″ rectangle. Sprinkle some sea salt over the oil.

Transfer the dough to the salted-oil rectangle then pour the remaining oil over the top. Stretch to fit the rectangle as best you can then press some dimples in by pressing your fingers all the way down through the dough.

ENJOY!