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🍽️ Crispy Rosemary Bread with Sea Salt

179 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 0.5 tsp salt
• 20 g yeast (0.5 cube)
• 50 ml olive oil
• 2 tbsp roughly chopped rosemary
• 1 tsp lemon zest
• olive oil (for drizzling)
• coarse sea salt
• flour (for the work surface)

Instructions

1. 1. Dissolve the yeast in about 200 ml of lukewarm water.
2. 2. Mix the flour with the salt in a large bowl.
3. 3. Add the yeast mixture and the olive oil to the flour.
4. 4. Knead everything with the dough hooks of the hand mixer until you have a smooth dough.
5. 5. Let the dough rise covered in a warm place for about 45 minutes until it has doubled in size.
6. 6. Preheat the oven to 220 °C with top and bottom heat.
7. 7. Work the rosemary and the lemon zest into the dough on a floured surface.
8. 8. Roll out the dough to a thickness of about 1 cm.
9. 9. Cut the dough into strips of about 15 cm in length.
10. 10. Twist the strips together.
11. 11. Place the bread strips on a baking sheet lined with baking paper.
12. 12. Let the breads rise covered for another 15 minutes.
13. 13. Drizzle some olive oil over the breads.
14. 14. Sprinkle sea salt over them.
15. 15. Bake the breads in the preheated oven for 25 to 30 minutes until golden brown.

Nutrition per serving

• kcal: 179
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 26 g