Rosemary Peasant Bread Recipe

Time3h

Serves8

Make Rosemary Peasant Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Activate the Yeast
In a small bowl, combine warm water (110°F to 115°F) and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
2
Combine Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt until well blended.
3
Mix the Dough
Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil into the well. Gradually incorporate the flour into the wet ingredients using a wooden spoon or spatula until a shaggy dough forms.
4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add the chopped rosemary during the last few minutes of kneading.
5
First Rise
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.

6
Preheat the Oven
Preheat your oven to 425°F (220°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
7
Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it to a floured surface and shape it into a round loaf or divide it into smaller portions for individual loaves.
8
Second Rise
Place the shaped dough onto a parchment-lined baking sheet or a floured proofing basket. Cover it loosely with a cloth and let it rise again for about 30-45 minutes.
9
Score the Dough
Using a sharp knife or a bread lame, make a few shallow cuts on the top of the loaf to allow steam to escape while baking.
10
Bake the Bread
Transfer the dough to the preheated oven and bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11
Cool the Bread
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.