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 Rosemary and Sea Salt -OR- Oregano, Olive & Sun Dried Tomato Bread - from Chef Meribeth

INGREDIENTS:
  • 3.5 Cups All-Purpose Flour plus extra for dusting before baking
  • 1 & 3/4 Teaspoons Salt
  • 1/2 Teaspoon Active Dry Yeast
  • 1/3 Cup Fresh Rosemary (slightly heaping) OR 1/3 Fresh Oregano, 1 cup olives & 1/2 cup sun dried tomatoes
  • 1/2 cup of L'arte Extra Virgin Olive Oil, plus extra for rubbing on dough before putting it in the oven
  • 1 & 1/2 Cups Water, room temperature
  • 1/4 Teaspoon Sea Salt Flakes​

PREPARATION:
1. In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon yeast, & 1/3 cup fresh rosemary together.
2. Pour the 1 & 1/2 cups of water and the 1/2 of L'arte EVOO into the dry ingredients and mix until all of the ingredients are combined. Cover the bowl with plastic wrap & let it rest on your counter for 12-18 hours.
3. Place your dutch oven in your oven & then preheat your oven to 450 degrees Fahrenheit.
4. On a large piece of parchment paper dusted with flour, shape your dough into a ball & sprinkle 1 teaspoon of sea salt on top.
5. When the oven is at temperature, carefully remove your dutch oven from your preheated oven, remove the lid, place the parchment paper with the dough on it inside the bowl, & replace the lid on top.
6. Put back in the oven and bake for 30 minutes with the lid on & then remove the lid & bake for an additional 15-20 minutes until your bread is golden brown.
7. Remove the parchment paper with the bread on it from the dutch oven & let it cool completely before slicing & enjoying.
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