Haus Bread Recipe

Bloom the yeast

In a small bowl, combine warm water (around 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, discard and start with fresh yeast.

Mix dough

In a large mixing bowl, whisk together the flour and sea salt. Make a well in the center and pour in the foamed yeast mixture and 2 tablespoons olive oil. Using a wooden spoon or your hand, combine until a shaggy dough forms and most of the flour is hydrated (about 2–3 minutes).

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and shape

Gently punch down the risen dough to release gas. Turn out onto a lightly floured surface and shape into a round or oblong loaf, depending on preference. For a rustic loaf, tuck edges under to create surface tension on top.

Second rise

Place the shaped dough on a parchment-lined baking sheet or in a floured banneton. Cover loosely with plastic wrap or a lightly oiled towel and let rise for 30–45 minutes until puffy but not doubled.

Preheat oven

While the dough is finishing its second rise, preheat the oven to 450°F (230°C). Place a heavy baking sheet, cast-iron skillet, or baking stone on the middle rack. If you plan to add steam, place a shallow metal pan on the bottom rack.

Prepare toppings

Combine the optional chopped rosemary and minced garlic with 2 tablespoons olive oil in a small bowl if using. Have coarse or flaky salt and seeds ready for sprinkling.

Score and add steam

Gently transfer the risen loaf onto the hot baking surface (or onto parchment and then to the surface). Using a sharp knife or lame, make 2–3 shallow slashes across the top to control expansion. If using steam, pour 1 cup of hot water into the shallow pan on the bottom rack just before closing the oven to create steam.

Bake

Bake for 20 minutes at 450°F (230°C). After 20 minutes, reduce oven temperature to 425°F (220°C), remove the steam pan (if used), and continue baking for an additional 10–15 minutes until the crust is deep golden brown and the internal temperature reads 200–205°F (93–96°C). Total bake time is 30–35 minutes.

Finish

Remove the bread from the oven and immediately brush the top lightly with the olive oil (or the rosemary-garlic oil if using). Sprinkle with coarse or flaky salt and seeds while still warm so they adhere. Let cool on a wire rack for at least 30 minutes before slicing to set the crumb.