Rosemary Sea Salt Baguette

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 cup flaky sea salt

Steps

1. 1 In a large bowl, combine flours, salt, sugar, and dried rosemary. Add yeast to warm water and let sit for 5 minutes until frothy. Mix into dry ingredients along with olive oil and fresh rosemary.
2. 2 Knead the dough on a floured surface for about 8 minutes until smooth. Form into a baguette shape.
3. 3 Place the shaped dough on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
4. 4 Preheat oven to 425°F (220°C).
5. 5 Before baking, score the top of the baguette with a sharp knife. Sprinkle with flaky sea salt and black pepper.
6. 6 Bake for 25 minutes or until golden brown.
7. 7 Cool on a wire rack before serving.

Nutrition

Tips

• For a crispier crust, place a pan of water in the oven while baking.
• Use a kitchen scale for precise measurements if you have one.

Storage

Store in an airtight bag at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispiness.

Serving Suggestions

• Pair with a creamy brie cheese and a drizzle of olive oil.
• Serve alongside a hearty soup or salad.

FAQ