Martha Stewart's Herbed Bread, and I think I will make it today to accompany my homemade vegetable soup. Now, don't think waking up with thoughts of herbed bread is strange...I mean, it happens more frequently than you would think. Not that I am proud of that craving...I'm just sayin I'm not ashamed either...just sayin!
- 1 cup warm water (about 110 degrees)
- 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tablespoons extra-virgin olive oil, plus more for bowl
- Coarse salt
- 1 teaspoon sugar
- 1 large egg whisked with 1 tablespoon water, for egg wash
- Sea salt, for sprinkling
- 1/4 cup fresh rosemary or thyme (or a combination)
- Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
- Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
- Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
- Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.