This bread is so good that Neni (my husband) eat more than half of one big loaf in less than a hour. When I thought he was about to get sic he went to the kitchen and came back with a slice of chocolate cheesecake. Don't you just hate how much man can eat and never get fat? Life is so not fair!!
Now back to the bread, this might seem difficult but it's just time consuming, most of the time you are not doing anything just waiting it to rise. But the wait is totally worth it, this bread is divine!!
1 package dry yeast
1/3 cup warm water
2 1/4 cups cold water
5 tbsp olive oil
3 cups bread flour
4 1/2 cups all-purpose flour
1 tbsp salt
2 sticks of rosemary
1 – Stir the yeast into the 1/3 cup of warm water and let it rest for 10 minutes.
2 – In a large bowl, pour in 2 1/4 cups of cold water and 2 tablespoons olive oil.
3 – When the yeast has rested pour it into the water-oil mixture.
4 – Whisk in 2 cups of flour and salt and mix well.
5 – Then, cup by cup, whisk in the rest of the flour.
6 – By the time you get to the last cup of flour, you will be able to work the dough with your hands.
7 – On a floured surface, knead the dough for 8 minutes.
8 – Transfer it to a large clean bowl, spread 1 tbsp olive oil on the dough. Cover the bowl with cling film and let it rest for 1 1/2 hours.
9 – Divide the dough in two greased baking trays, cover it with cling film and let it rest for another 30 minutes.
10 – Dimple the breads with you thumb and stick the rosemary leafs on a few of the holes and set it to rest for two hours.
11 – When there is 30 minutes to go turn the oven on at 200C.
12 – Before taking the breads to the oven spread a tablespoon of olive oil into each and sprinkle sea salt on it.
13 – Bake each bread for 15 minutes until golden brown.
14 – Turn the bread onto a rack to cool down.
If you are not going to eat it all on the same day, cover it with cling film.