Vegan Rosemary & Sea Salt Bread
Hello & Happy Friday!!
With Thanksgiving around the corner I’m whipping up all of my favorite holiday staples. One of them is of course, homemade bread! Today you can pick up a great loaf at the market, but there is something about making homemade bread that is not only therapeutic, but oh so good!
When I first starting working with fresh herbs, rosemary was my go to. I used it on anything and everything and always paired it with garlic, which ironically I’m said to not have the enzyme to break it down lol. (Pinner food allergy test) Although I prefer fresh herbs with most recipes, I recently started working with dried options as it’s more ideal in some instances, such as this fab Rosemary Bread! The plus side of dried herbs is the value as they’ll outlive any fresh herb, and they pack more flavor!
In terms of breads I love sourdough, anything with sun dried tomatoes, olives, jalapeños, but especially rosemary!!
What’s fab about this bread, is everything. It’s a straightforward bread recipe, has minimal ingredients, minimal steps, a buttery soft texture, packs a rich rosemary flavor, affordable, can be made into smaller loaves, perf for any season, perf for entertaining, pairs seamlessly with countless meals, and was so good it ignited my love for homemade bread!
If you love all things rosemary or simply easy homemade breads, you’re going to love this vegan Rosemary & Sea Salt Bread!!
Why this recipe rocks:
Easy to follow
Packs a rich rosemary flavor
Perf for any season
You can create bread rolls if desired
Eat Drink Shrink
Yields 1 large loaf
4 hrPrep Time
10 minCook Time
4 hr, 10 Total Time
- 1 1/4-ounce packet active dry yeast
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 tablespoons dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon kosher salt Freshly ground pepper
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Preheat the oven to 200, turn off once temperature is reached. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and place in the oven until more than doubled, about 2 hours.
- Brush a baking sheet with olive oil. Generously flour a work surface; turn the dough out onto the flour and form a ball. Fold the top and bottom portions into the middle to create a more perfect ball. Place seam-side down on a prepared baking sheet. Let stand, uncovered, until more than doubled, about 2 hours. I made mine into one loaf, but you can make into smaller loaves if desired.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and top with 1/2 tablespoon dried rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
I recommend looking thru the dried rosemary to remove any stams etc