Rosemary Thyme Bread
Perfectly crusted, perfectly herbed by rosemary and thyme, this bread is so simple to make and is perfect for first time bread makers. All you need is an oven safe pot, flour, herbs & you're good. It's best toasted with a huge spread of garlic butter.
Ingredients
- 3 1/2 cups bread flour
- 1/4 cup rosemary roughly chopped
- 1/4 cup thyme roughly chopped
- 1/2 tsp active yeast
- 1 cup water
- 1 tsp kosher salt reserve half for later
- 1/2 tsp olive oil
Instructions
for the dough
- Proof the yeast: In a large bowl, add the water and sprinkle the yeast ontop of the water. If the yeast is active, it should foam after 5-10 minutes.
- Once the yeast is foaming, add in flour, rosemary, thyme, and salt.
- Using your hands, gradually incorporate flour with the water by gently kneading until all the water has been absorbed by the flour.
- At this point the dough should be wet and sitcky. Use the palm of your hand to knead the dough until it holds together as a shaggy mass.
- Pull the outer edges of the dough up and into the center of the dough. Turn 90° then repeat until you have made a full rotation. (repeat once more)*If the dough seems dry, add more water one tablespoon at a time.
- Continue kneading the dough, until a small piece can be stretched without tearing. (refer to notes on how to knead)
- Swirl the olive oil so it evenly coats the bottom of the bowl and place your dough inside. Cover with cling wrap or a towel and proof for 6 hours (overnight for best results) in a warm place.
bake
- Preheat oven to 450°F and place your dutch oven inside to warm.
- Punch down on the proofed dough to release air. On a lightly floured surface, tip out the dough, and form into a circle. Liberally dust the surface of the dough with flour - it should be smooth and shiny.
- Lastly, score the dough using a sharp knife to cut a slash in the dough. Sprinkle with salt.
- Bake the dough for 40 minutes covered, then bake for another 20 minutes uncovered.
- Let the bread cool before slicing and serving.