Yields: 1 loaf of bread

Cook Time: ~1 hour and 45 minutes

Next up on our list of staff picks is Pat’s crusty rosemary bread. Pat has been working at Blackstones for over two years, and she swears by this recipe. It’s a simple and easy process that renders amazing results, “better than anything you can buy.” Pat makes hers in her Le Creuset Dutch oven, so no fancy bread makers are necessary for this one. For best results, Pat says you should use high-quality ingredients, so don’t skimp on the olive oil and sea salt!

The next time you want to impress your friends and family, you can rely on this simple but effective recipe to give you the best results. Serve this bread on a beautiful board to make the perfect centerpiece for your next dinner party. We also recommend pairing this with Jim and Jennifer’s Chile Numero Uno or Angela’s One-Pot Lasagna Soup. 

Tools You’ll Need

• A large mixing bowl, for the dry ingredients
• A 2-cup measuring cup, for proofing your yeast
• A food thermometer, to check the temperature of your water
• A whisk and wooden spoon, for mixing your dough
• A dutch oven, for baking your bread
• Parchment paper, to line your dutch oven
• A bread knife, for serving

^{Staub’s 7 Quart Cocotte is a great option for use in this recipe.}

Ingredients

• 3 cups flour
• 1 ½  teaspoons salt
• 1-2 sprigs fresh rosemary, coarsely chopped
• 1 ½  cups warm water (100-120°F) (37-48°C)
• 1 packet of yeast
• 3 tablespoons olive oil
• 1-2 tablespoons finishing salt

Preparation

• In a mixing bowl, whisk together your flour, salt, and rosemary.
• In a measuring cup, warm your water to between 100-120°F (37-48°C). Use a food thermometer to test the temperature. 
• Add your packet of yeast to your warmed water, stirring gently before leaving to proof for 10 minutes. Your yeast should form a creamy foam on the surface of the water.
• Add your water and yeast into your dry ingredients, using a wooden spoon to gently combine the ingredients until they form a ball of dough in your bowl. 
• Place your bowl in a warm area and allow your dough to rise for 30 minutes. 
• While your dough is rising, preheat your oven to 425°F (218°C) and line a Dutch oven with parchment paper. 
• Once the dough has risen, add it into your lined dutch oven and top with olive oil and finishing salt. 
• Cover and bake for 30 minutes. 
• Remove the cover and bake, uncovered, for another 15 minutes. 
• Remove your bread from the oven, cover, and let sit for 15 minutes before serving.