Lemon/Rosemary Baguette - the best ever!
Last night I wanted a baguette that would go well with Italian food. I made a basic AP dough: 2 c flour/ 1 c water/ 1T yeast/ 2t kosher salt, some olive oil - and I added chopped rosemary and grated lemon zest, about 1/4 c. each - (less rosemary). I painted the top with olive oil and sprinkled coarse salt on it as I put it in the oven. I had been wanting to try this for a long time and finally did it. It was absolutely heavenly. Might be the only bread I make going forward.