Ebb Bread with Rosemary and Sea Salt

This Ebb Bread recipe combines traditional baking techniques with a creative twist by incorporating fresh rosemary and a sprinkle of sea salt for a delightful flavor. The texture is soft and airy, perfect for enjoying with soups or as a side at dinner. This recipe is vegetarian and can be made dairy-free by using plant-based butter.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon sea salt for topping

Instructions:

1. In a small bowl, dissolve sugar in warm water and add yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Incorporate the chopped rosemary during the last few minutes of kneading.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
7. Sprinkle the top with sea salt and let it rise for another 30 minutes.
8. Bake for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom.
9. Let it cool on a wire rack before slicing.