Step-by-step: Sea salt and rosemary bread

Tear and share this lovely rosemary bread, a perfect accompaniment with soup, salad or deli dishes. What's better than the smell of freshly baked bread?!

Brought to you by AO Life

Try this moreish sea salt and rosemary bread by AO Life!

salt rosemary ingredients


1. Pour the warm water into a large bowl. Add the sugar, then sprinkle the yeast on top. Leave for around 10 minutes until the yeast starts to foam. 2. Add the salt and olive oil and mix together, then add the flour and mix in with a wooden spoon. 3. Take the dough out of the bowl and knead for a good 10 minutes on a clean work surface. If the dough is very sticky, add a tiny bit of extra flour – not too much though as it does need to be a little sticky! Once the dough is smooth and only slightly sticky, form it into a ball. making salt rosemary bread 4. Grease a clean bowl with olive oil, then put the dough into the bowl and turn it so that it’s covered in the oil. 5. Cover the bowl with clingfilm, then place a kitchen towel on top and leave to rise in a warm place for 1 hour. Grease a rectangular baking form (about 20x26cm (8x10in)) with olive oil. rosemary bread dough6. Knead the dough again for a couple of minutes, then put the dough into the baking form and flatten to cover the form. Press some holes around halfway through the dough all over the surface. Cover and leave for 30 minutes to rise again. 7. Meanwhile, Preheat the oven to 200C/Gas Mark 6. 8. Crush the salt so that it’s just a little less lumpy, then uncover the baking form, brush with olive oil and sprinkle over the rosemary and salt. rosemary bread ready to cook 9. Bake in the oven for 30 minutes until the surface is golden. salt rosemary bread

Tip: You can serve the bread while it’s still warm (or leave it to cool completely) with a little butter, some olive oil or some balsamic vinegar for dipping. Bon Appétit!


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  • 350 g bread flour
  • 250 ml warm water
  • 1.5 tsp active dry yeast
  • 2 tsp caster sugar
  • 2 tsp salt
  • 3 tbsp extra virgin olive oil
  • 2 sprigs fresh rosemary
  • ½ tsp coarsely ground Himalayan pink salt or sea salt
  • extra olive oil for the bowl and for brushing

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