1. Heat the required water until it feels warm, add yeast and sugar, and let stand for 15 minutes;
2. Then mix the salt with the flour. After mixing, add the ingredients of step (1). Use a kitchen aid (a hockey stick) to mix the flour into a dough, add olive oil, and mix it into a smoother dough. In a big bowl with a layer of oil,
3. Cover the surface with film or tin foil;
4. Heat the oven, not too hot, just feel warm, turn off the heat, open the box light, put the dough in it, adjust the timer for about 90 minutes;
5. The dough that is taken out is about twice the original size, and the pig’s head has been sent, haha;
6. Spread or spray a layer of vegetable oil on the baking tray and sweep evenly;
7. Pour the dough, spread the dough evenly, and then spread a layer of oil on the surface;
8. Poke holes evenly on the surface of the dough with your fingers, with an interval of about 1 inch between the holes. There are no strict regulations;
9. Remove the rosemary leaves from the branches, insert them in the holes, and evenly sprinkle sea salt on the surface of the dough, let it stand for 30 minutes, put it in the second layer of the preheated oven, and put water on the bottom layer, 25 minutes, 375-- At 400°F, bake it until it makes a "pork" sound when you buckle it.
Tips:Put a dish or a bowl of water on the bottom of the oven, the bread will be soft and not hardened due to loss of moisture.
