Rustic Rosemary Sea Salt Bread

There is something grounding about bread.

Flour on the counter.
Rosemary between your fingers.
The quiet patience of dough rising slowly in a warm kitchen.

This Rustic Rosemary Sea Salt Bread is simple, but it feels like intention.

It’s the kind of loaf you tear into while the soup simmers.
The kind you place in the center of the table without ceremony — and it disappears anyway.

Fresh from the oven, crisp on the outside, soft and warm within.

Why You’ll Love This Bread

• Simple pantry ingredients
• No complicated techniques
• Perfect with soup or Sunday roast
• Beautiful artisan texture
• That golden crust + sea salt finish

This is the kind of bread that makes a meal linger.

Ingredients

• 3 cups all-purpose flour
• 1 ½ tsp sea salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cups warm water
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• Flaky sea salt for topping

Instructions

1. Activate yeast.
   Combine warm water and yeast. Let sit 5–10 minutes until foamy.
2. Mix dough.
   Add flour, salt, olive oil, and rosemary. Stir until dough forms.
3. Knead.
   Knead for 6–8 minutes until smooth.
4. First rise.
   Cover and let rise 1–1.5 hours until doubled.
5. Shape.
   Form into a round loaf and place on parchment.
6. Second rise.
   Let rest 30 minutes.
7. Bake.
   Bake at 400°F for 30–35 minutes until golden brown.
8. Finish.
   Brush lightly with olive oil and sprinkle flaky sea salt while warm.

Let cool slightly before slicing.

A Sunday Note

Bread asks us to slow down.

To wait.
To trust the rise.
To gather without hurry.

And sometimes, that’s exactly what we need.