Description
Source: Bon Appetit via Seattle’s Macrina Bakery & Cafe
Ingredients
- 1 3/4 cups warm water (105°F to 115°F), divided
- 1 tablespoon active dry yeast (measured from 2 envelopes)
- 2 1/4 cups (about) unbleached all purpose flour, divided
- 1/2 cup extra-virgin olive oil
- 2 teaspoons minced fresh rosemary
- 2 1/2 cups semolina flour (pasta flour)*
- 2 teaspoons fine-grained sea salt
- Additional semolina flour
- 1 tablespoon sesame seeds, dividedarkets.
- 1 teaspoon coarse-grained sea salt
*Semolina flour is available at specialty foods stores, Italian markets, and some superm
Instructions
- Place 1 1/4 cups warm water in medium bowl; sprinkle yeast over and stir to blend. Let stand 5 minutes to soften. Whisk to dissolve yeast. Add 1 1/4 cups all purpose flour; whisk until smooth. Cover bowl with plastic wrap. Let stand at room temperature (about 75°F) until bubbles form and yeast mixture has more than doubled in volume, about 45 minutes.
- 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. Let rest 5 minutes. Knead until dough springs back when pressed with thumb, about 8 minutes.
- Lightly oil large bowl. Transfer dough to bowl; turn to coat. Cover with plastic wrap. Let rise at room temperature until doubled in volume, about 1 hour. Transfer dough to lightly floured surface. Flatten dough into 18×12-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. (Note: As you can see from the photos, I did not make this shape. If I had, my ring would have been massive. I opted to just coil into one mass. Next time, however, I might even divide the dough in half and bake two simple boule-shaped loaves.)
- Line baking sheet with parchment paper. Sprinkle sheet with additional semolina flour. Transfer dough ring to prepared sheet, reshaping as necessary to form smooth circle. Sprinkle with 1 1/2 teaspoons sesame seeds, pressing lightly to adhere. Cover loosely with plastic wrap. Let bread rise at room temperature until almost doubled in volume, about 45 minutes.
- Preheat oven to 400°F. 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. (I did not do this — I don’t own a spray bottle.) Sprinkle with 1 1/2 teaspoons sesame seeds and 1 teaspoon coarse-grained salt. Transfer to oven. Bake bread 15 minutes, spraying lightly with water every 5 minutes. (I did not do this either, again because I do not own a spray bottle.) Continue to bake without spraying until bread is golden brown and sounds hollow when tapped on bottom, about 30 minutes longer. Transfer bread to rack and cool completely.
- Prep Time: 35 minutes
- Cook Time: 45 minutes