After typing up my old recipe for rosemary bread, I felt like I had to bake something, so I tried the aforementioned un-kneaded rosemary peasant bread. It came out surprisingly light and even of crumb despite the lack of kneading, and lumpy-looking but in that ‘rustic’ kind of way. I got real sea salt and corn meal, which improved things, and it is in fact excellent with olive oil + fresh-ground black pepper.
For bonus points, feed this bread to starving graduate students and feel particularly good about yourself!
Only things I changed: clearly I don’t have a fancy mixer so I hand-mixed (had to actually use hands, not a spoon, for a minute to get the dough all together); dried rosemary because I had no fresh on hand, and so I tossed in a bit more; olive oil for melted butter brushed on the top; and because I was still using up the instant yeast, I just let it rise 1 hour in the bowl + 30min after shaping while the oven heated.
Olive oil is very tasty and has some nutty taste too.’”`
Olive oil is very tasty and it has very low saturated fats.”*’