Rosemary Crusty Bread
Rosemary Crusty Bread is a variation on our Easy Crusty Bread Recipe. The Rosemary adds a nice herb flavor which can served with your favorite soup, stew, or accompany your favorite pasta dish. The Crusty Bread, whether plain, with rosemary or other added herbs, is perfect with any dinner when used in place of rolls.
This is such an easy recipe and the bread has a great flavor. Your dinner guests will rave about it and ask for the recipe. There many variations which have been around for years, but it’s surprising how many people have never made it before. Try adding other herbs, even sliced kalamata olives. The variation will give you an entirely new bread.
Makes 1 Crusty Loaf
In a large mixing bowl, whisk together the flour, salt, dried rosemary and yeast. Add water and mix until a shaggy mixture forms. Cover the bowl with plastic wrap and set aside for 12-18 hours away from any drafts. If you have time, letting it set overnight works even better.
Heat your oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. If you don’t have a cast iron pot with a lid, you can use another heavy, Dutch Oven type pot with a tight fitting lid. We’ve used both a heavy anodized pot as well an enameled cast iron pot. They work equally well. A heavy pot with a lid is the key.
While the pot is heating, put the dough on a heavily floured surface. Shape into a ball, cover with plastic wrap and let set while the pot is heating. Remove heated pot from the oven and drop in the dough. You might have to sprinkle a bit more flour on the dough so it’s easier to remove it from the surface. Sprinkle the extra rosemary on top. Cover and return to oven. Bake for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool for 10-15 minutes. Cut and enjoy while still warm.