Rosemary Sea Salt Recipes

ROSEMARY-LEMON SEA SALT

Steps:

• In a small bowl, combine all ingredients. Spread onto a parchment paper-lined pan. Let stand overnight. Store in an airtight container in a cool, dry place for up to 3 months.

ROSEMARY SEA SALT

Steps:

• In a large, high-sided saute pan, combine salt and rosemary. Place over medium heat, and warm through, about 10 minutes. Transfer salt and rosemary mixture to a container. Let cool 5 minutes, uncovered, and then cover with an airtight lid. Let stand at least overnight.
• When ready to fill containers, discard old rosemary. Fill desired containers with salt, and garnish top with a fresh sprig of rosemary; seal containers.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

ROSEMARY SALT

Steps:

• In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
• Whiz until rosemary is fine and salt is decidedly green.
• Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
• Break up with hands, and store in covered jars out of the light.
• Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.

ROSEMARY SEA SALT BREAD

Steps:

• Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
• Add one cup of flour and mix well.
• Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
• Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
• Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
• Cover and let rise in warm place until doubled, about an hour.
• I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
• Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
• LIghtly grease a baking pan or heat baking stove in 450 deg oven.
• Divide the dough in half, forming into two rounded loaves.
• Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
• Allow the loaves to rise, lightly covered, for about 30 minutes.
• Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.