Rosemary Peasant Loaves

Steps

• 1

  In the bowl of a stand mixer, whisk together yeast, sugar and 1/4 cup warm water. Let sit until foamy, about 5 minutes.
• 2

  Add 1 tbsp olive oil, flour, 1 1/2 tbsp rosemary, the fine salt and 3/4 cup warm water to the bowl. Stir with the paddle attachment until just combined.
• 3

  Replace paddle attachment with dough hook and knead dough about 8 minutes, adding more flour as necessary to keep the dough from sticking to the bowl (or, knead by hand on a floured surface for 10 minutes).
• 4

  Place kneaded dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1/2 hours.
• 5

  Brush two baking sheets with olive oil. Remove dough from bowl and on a lightly floured surface, divide into four equal pieces. Flatten each piece slightly into a square shape.
• 6

  Fold corners up and towards the middle to make a diamond, then fold the corners you just made up and towards the middle so the other side of the loaf is rounded. Flip the dough over and place 2 pieces, seam-side down, on each baking sheet.
• 7

  Allow to rise, uncovered, for about 1 to 1/2 hours or until doubled.
• 8

  Preheat oven to 400°F. Bake the loaves for 10 minutes; then, brush with the remaining 1 tbsp olive oil and sprinkle with sea salt and remaining 1/2 tbsp rosemary.
• 9

  Continue baking another 10 minutes or until loaves are a golden brown. Remove from oven and allow to cool slightly on a cooling rack before slicing. Serve with olive oil seasoned with pepper, if desired.