Bread Board Recipe

Prepare the Dough

In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy. Add the flour, salt, and olive oil, and mix until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour.

Shape and Bake

Once the dough has doubled in size, punch it down and spread it onto a greased baking sheet. Press your fingers into the dough to create dimples. Sprinkle with coarse sea salt and fresh rosemary. Let it rise again for about 30 minutes. Preheat your oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.

Mix the Ingredients

In a large bowl, combine the sourdough starter, bread flour, and water. Mix until a shaggy dough forms. Let it rest for 30 minutes.

Add Salt and Knead

Add the salt to the dough and knead for about 10-15 minutes until you achieve a smooth and elastic texture. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise for 4-6 hours at room temperature until it doubles in size.

Shape and Bake

Once risen, gently shape the dough into a boule. Place it on a floured surface, cover it with a cloth, and let it rest for 30 minutes. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat. After resting, transfer the boule to the Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until crusty and golden.

Roast the Garlic

Preheat your oven to 400°F (200°C). Cut the top off the garlic heads, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.

Make the Butter

In a mixing bowl, mash the roasted garlic and combine it with softened butter, chopped parsley, thyme, and salt. Mix until well blended. Transfer to a serving dish and refrigerate until firm.