Rosemary-Semolina Round with Sesame and Sea Salt

Name: Rosemary-Semolina Round with Sesame and Sea Salt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp active dry yeast (measured from 2 envelopes); 2 teaspoons minced fresh rosemary; 118 milliliters extra-virgin olive oil; 1 teaspoon coarse-grained sea salt; 2 teaspoons fine-grained sea salt; 591 milliliters semolina flour (pasta flour); 8 servings Additional semolina flour; 1 Tbsp sesame seeds, divided; 532 milliliters (about) unbleached all purpose flour, divided; 414 milliliters warm water (105°F to 115°F), divided

You can never have too many side dish recipes, so give Rosemary-Semolina Round with Sesame and Sea Salt a try. This recipe serves 8. One portion of this dish contains approximately 11g of protein, 15g of fat, and a total of 447 calories. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegan diet. Head to the store and pick up active yeast, rosemary, semolina flour, and a few other things to make it today.

Instructions

Place 1 1/4 cups warm water in medium bowl; sprinkle yeast over and stir to blend.

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Water

Yeast

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Bowl

Let stand 5 minutes to soften.

Whisk to dissolve yeast.

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Yeast

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Whisk

Add 1 1/4 cups all purpose flour; whisk until smooth. Cover bowl with plastic wrap.

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All Purpose Flour

Wrap

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Plastic Wrap

Whisk

Bowl

Let stand at room temperature (about 75°F) until bubbles form and yeast mixture has more than doubled in volume, about 45 minutes.

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Yeast

Whisk remaining 1/2 cup warm water, olive oil, and rosemary in large bowl to blend. Using rubber spatula, mix in semolina flour and 2 teaspoons fine-grained sea salt (dough will be very dry). Stir in yeast mixture. Work in 3/4 cup all purpose flour. Turn dough out onto lightly floured surface. Knead until smooth, adding more all purpose flour by tablespoonfuls if sticky.

Ingredients you will need

All Purpose Flour

Semolina Flour

Olive Oil

Rosemary

Sea Salt

Dough

Water

Yeast

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Spatula

Whisk

Bowl

Let rest 5 minutes. Knead until dough springs back when pressed with thumb, about 8 minutes.

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Dough

Lightly oil large bowl.

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Cooking Oil

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Bowl

Transfer dough to bowl; turn to coat. Cover with plastic wrap.

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Dough

Wrap

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Plastic Wrap

Bowl

Let rise at room temperature until doubled in volume, about 1 hour.

Transfer dough to lightly floured surface. Flatten dough into 18x12-inch rectangle. Starting from 1 long side, roll tightly to form 2 1/2-inch-diameter, 20-inch-long log. With seam side down, shape log into ring, inserting 1 end into second end; smooth seam.

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Dough

Roll

Line baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Sprinkle sheet with additional semolina flour.

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Semolina Flour

Transfer dough ring to prepared sheet, reshaping as necessary to form smooth circle.

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Dough

Sprinkle with 1 1/2 teaspoons sesame seeds, pressing lightly to adhere. Cover loosely with plastic wrap.

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Sesame Seeds

Wrap

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Plastic Wrap

Let bread rise at room temperature until almost doubled in volume, about 45 minutes.

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Bread

Preheat oven to 400°F.

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Oven

Remove plastic wrap from bread. Using sharp knife, cut 1/4-inch-deep slit all the way around top of loaf. Spray bread lightly with water.

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Bread

Water

Wrap

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Plastic Wrap

Knife

Sprinkle with 1 1/2 teaspoons sesame seeds and 1 teaspoon coarse-grained salt.

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Sesame Seeds

Salt

Transfer to oven.

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Oven

Bake bread 15 minutes, spraying lightly with water every 5 minutes. Continue to bake without spraying until bread is golden brown and sounds hollow when tapped on bottom, about 30 minutes longer.

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Bread

Water

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Oven

Transfer bread to rack and cool completely.

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Bread

*Semolina flour is available at specialty foods stores, Italian markets, and some supermarkets.

Ingredients you will need

Semolina Flour