Rosemary Sea Salt Bread

---

This is based on a recipe i have had forever, from who knows where, and which i've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.

---

Steps

---

Place yeast , sugar and water in a medium bowl.

---

Let it stand 10 minutes or so , until it is bubbly.

---

Add one cup of flour and mix well.

---

Add remaining flour , salt , rosemary and 1 tbl olive oil , and mix to make a smooth dough.

---

Turn out onto a floured board and knead for about 10 minutes , adding additional flour if necessary.

---

Form into a ball.

---

Pour 1 tsp olive oil into a medium bowl.

---

Dip the top of the dough into the oil , turn so that it is on the top , and place the dough into the bowl.

---

Coat entire dough ball with oil.

---

Cover and let rise in warm place until doubled , about an hour.

---

I put all the ingredients in the bread machine and used the dough cycle.

---

This is a small amount of flour , and you should check it ten minutes or so into the cycle - i used my spatula to push the flour towards the paddle , and this permitted it to turn into a ball of dough.

---

I let the dough rise in the machine without an additional oil.

---

Turn out the dough onto a lightly oiled surface , deflat.

---

Ingredients

---

active dry yeast, sugar, water, all-purpose flour, fine sea salt, fresh rosemary leaves, extra virgin olive oil, coarse sea salt