1teaspooninstant yeast(increase to 2 teaspoons if starter is less active)
3 to 4tablespoonsfresh rosemarychopped finely
2 1/2teaspoonssea salt
Extra fresh rosemary and coarse saltfor sprinkling on top
Instructions
Combine all ingredients in a stand mixer bowl. Knead on the ‘2’ bread setting for 6 to 8 minutes until smooth and elastic.
If kneading by hand, work the dough for 12 to 16 minutes until well developed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover loosely with plastic wrap and let rise in a warm place for about 90 minutes, or until doubled in size.
After the first rise, gently punch down the dough. Shape it into a round loaf and place it in a banneton for the second rise, covering it again for about one hour.
Preheat the oven to 425°F (220°C) and place a baking stone or sheet inside to heat up.
When ready to bake, invert the dough onto the baking stone. Mist lightly with water, then score the top with a serrated knife.
Sprinkle with extra rosemary and coarse salt. Bake for 25 to 30 minutes until the crust is deep golden brown and sounds hollow when tapped.
Remove the bread and let it cool on a wire rack before slicing.
Notes
Store bread wrapped in a kitchen towel at room temperature. For longer storage, freeze slices in an airtight container.