Here is another one of my seemingly weekly bread experiments. This was actually a “fail” in terms of what I was trying to do: I was trying to make a long “snake” with the dough, wanted to swirl it back upon itself, and then curl it into a ball, to create a unique form with the actual bread, but that didn’t work and it just ended up proofing together again on the final rise. That is ok though, because it turned out really delicious nevertheless. This Rosemary and Sea Salt Rustic Loaf is going to make great dipping bread into olive oil. I also foresee a Grilled Cheese Sandwich in my future. Ingredients 3 cups (14 2/3 ounces) bread flour 1 teaspoon instant, rapid-rise or active-dry yeast 11/2 cups (12 ounces) water, room temperature 4 tablespoons extra-virgin olive oil, divided 1 1/4 teaspoons table salt 4 tablespoons fresh rosemary, chopped 1 tablespoon coarse sea salt Vegetable oil spray Directions For the dough: Whisk flour and yeast together in medium bowl. Add room-temperature water and one tablespoon olive oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit […]