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Rosemary Artisan Bread

Gari McMellon
This same-day rosemary artisan bread is designed for home cooks who want fresh, crusty bread without kneading, special equipment, or an overnight rise. A simple stretch-and-fold method builds structure, while baking on a sheet pan keeps it accessible for any kitchen. The result is a crisp outer crust and soft, airy interior, ready in just a few hours.
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Ingredients
  

  • 1½ cups warm water (105–110°F)
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 tsp  honey or sugar (optional)
  • 1½ tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped(If using dried rosemary instead, use 1 to 1½ teaspoons, crushed)
  • Unbleached bread flour, added gradually, about 3 to 3½ cups

Instructions
 

  • Bloom the yeast (5–10 minutes)
    In a large bowl, combine the warm water, yeast, and honey or sugar if using. Let sit until foamy.
    Build the dough (5 minutes)
    Add the salt, olive oil, and rosemary. Using a large fork or a Danish dough hook, add the bread flour 1 cup at a time, mixing after each addition, until the dough is sticky, soft, and shaggy. The dough should be loose and slightly pulling away from the bowl, not firm. Cover the bowl.
    Initial rest (30 minutes)
    Let the dough rest untouched for 30 minutes to fully hydrate the flour and begin gluten development.
    Stretch and folds (1 hour total)
    After the 30-minute rest, perform the first stretch and fold.
    For the first stretch and fold:
    Dip your hand in water, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you have completed 3–4 folds. Cover the bowl.
    Set a timer for 15 minutes and repeat the stretch and folds every 15 minutes for a total of 4 rounds.
    Total time for stretch and folds: 1 hour.
    Bulk rest (30 minutes)
    After the final stretch and fold, cover the bowl and let the dough rest for 30 minutes, until slightly puffy and airy.
    Shape and final rest (20 minutes)
    Turn the dough out onto a lightly floured surface. Fold it over itself once or twice and shape loosely into a round or oval. Place on a parchment-lined sheet pan and cover loosely. Let rest for 20 minutes. During this final rest, preheat the oven to 425°F.
    Score
    Just before baking, make one clean slash about ¼ inch deep across the top of the loaf.
    Bake (30–35 minutes)
    Bake on the middle rack at 425°F for 30–35 minutes, until the crust is deeply golden, the loaf sounds hollow when tapped, and the internal temperature reaches 200–205°F. If the bottom is lighter than desired, remove the loaf from the parchment and place it directly on the oven rack for the last 5–10 minutes, or briefly flip the loaf to finish browning the bottom.
    Cool
    Let the bread cool for 10-15 minutes before slicing or tearing.

Time Breakdown

  • Yeast bloom: 5–10 minutes
    Mixing: 5 minutes
    Initial rest: 30 minutes
    Stretch and folds: 1 hour
    Bulk rest: 30 minutes
    Final rest: 20 minutes
    Bake time: 30–35 minutes
    Cooling: 20 minutes
    Total time: about 3 hours
    Active time: about 25 minutes
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