Delightfully simple recipe even for the non-bread-maker. I make this bread almost weekly. It has a wonderfully thick and crunchy crust and goes with just about anything – olive oil and balsamic, sweet preserves, or use it during the week for sandwiches. You just have to plan ahead, as it takes almost 24 hours from start to finish.
3 cups flour
1/4 tsp yeast
zest of one lemon (or more, if you’re like me)
handful of rosemary (chopped fresh or dried is ok – I try to be a purist and always go fresh but honestly, it doesn’t make a lot of difference in this recipe and dried is just way cheaper and more convenient after my poor rosemary tree died but I digress).
1 tsp salt
1 5/8 cup of warm water.
Mix. Cover with plastic (or better, environmentally friendly Abeego sheets) and let rise 12-18 hours. Place dough on floured surface, fold twice and cover with clean tea towel and let rise for 2 hours. It will not easily spring back, if poked.
Preheat oven to 450F. Grease stew pot (for a more shapely, uniform look) or 9″x13″ pan (which I prefer, to let it go a bit more freeform and flatter) with olive oil. Gently move bread into pot/pan – it will deflate if handled too much. Cover with lid or foil and bake 30min. Uncover and bake 10-15 min to brown.