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1
Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes.
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2
In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil.
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3
After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture.
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4
Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt.
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5
Add the rosemary.
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6
Then, cup by cup, whisk in the rest of the flour (both the bread flour and all purpose).
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7
As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon.
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8
By the time you get to the last cup of flour, you will be able to work the dough with your hands.
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9
Begin to knead it in the bowl try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading.
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10
Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes.
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11
You might need some extra flour if the dough is sticky.
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12
Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough.
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13
About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment.
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14
Just knead the dough using the dough hook on low speed for 8 minutes.
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15
If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it.
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16
In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.
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17
Spread the oil all over the dough.
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18
Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half.
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19
Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread).
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20
Place the dough in your baking pans or form it into free-form rounds on a baking sheet.
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21
This recipe will do two nice-sized loaves or one big one and a little one.
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22
Cover the breads and set aside for another 30 minutes.
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23
Dimple the breads with your thumb.
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24
Push in to about the end of your thumbnail, roughly 1/2-inch.
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25
Cover again and leave it to rise for its final rise, about 2 hours.
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26
With 30 minutes to go before the rise finishes, preheat your oven to 400F If you have a pizza stone put it inches.
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27
nce the dough has done its final rise, gently paint the top with olive oil as much as you want.
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28
Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.
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29
Put the bread in the oven.
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30
If you are doing free-form breads, put it right on the pizza stone.
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31
Bake for a total of 20-25 minutes.
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32
If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking.
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33
When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy.
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34
Let cool on a rack for 10 minutes before eating.
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35
Makes a large loaf and a small loaf of 1 1/2 to 2 inches thick.
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36
How much will this serve?
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37
Easily a dozen, but its so good you might find yourself eating more than you expect.
