28 July 2010


Adapted from The Williams Sonoma Baking Book

  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 1 1/2 cups warm water
  • 1/2 cup olive oil
  • 1 1/2 tsp salt
  • 3 1/2-4 1/4 cups bread flour
  • 3 tbsp chopped rosemary
  • Coarse seal salt for sprinkling

  1. In a stand mixer fitted with the paddle attachment, sprinkle the yeast and a pinch of the sugar over 1/2 cup water and stir to dissolve.  Let stand until foamy, about 10 minutes. 
  2. Add the remaining water and sugar, 1/4 cup olive oil, salt, and 1 cup of the flour.  Beat on medium speed for about 1 minute. 
  3. Add 1 cup of the flour and beat on medium-low speed for 2 minutes. 
  4. Add the rosemary. 
  5. Switch to the dough hook.  On low speed, add the flour 1 tbsp at a time until a shaggy dough forms. 
  6. Dump dough on a well floured surface and knead, adding flour as necessary, until soft and slightly sticky, about 6 minutes.  Cover with an oiled bowl and let rest for 20 minutes.
  7. Line a heavy rimmed baking sheet with parchment paper and brush lightly with oil. 
  8. Turn the dough onto the prepared sheet.  With oiled fingers, press and flatten dough into an oval 1 inch thick.  Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. 
  9. With your fingertips (or the pointed end of an oiled wooden spoon), make deep indentations 1 inch apart all over the surface of the dough.  Drizzle the remaining oil.  Cover loosely with plastic and let rise at room temperature for 30 minutes. 
  10. Place a baking stone on the bottom oven rack and preheat to 425.  Sprinkle the bread lightly with salt.  Slide the pan onto the stone and bake until the bread is lightly browned, 20-25 minutes.  Serve warm. 
**If you have a rectangular baking stone, you should use this in place of the baking sheet and skip adding a stone to the oven.