Breads Breakfast

Rosemary Avocado Toast

avocado-toast

I have recently started going to brunch with a group of friends almost every weekend, and it has been fabulous. On one of our very first brunches, the place we went to had about a 2 hour wait so we decided to walk to a coffee shop. Said coffee shop (Communal Coffee) had avocado toast on the menu, and we couldn’t resist so we ended up having “pre-brunch”. We loved it so much that the past couple of times we have gotten together for brunch, we have started out at home by making homemade avocado toast and mimosas for pre-brunch and then walking somewhere for actual brunch. I have to admit, my favourite part of brunch is the pre-brunch avo toast.

sliced-bread2

You wouldn’t think that avocado toast would be all that amazing, but it really is so darn good. I could eat it every day for breakfast if I wasn’t such a slovenly mess in the mornings before work. Baby steps though…I will start with avo toast on the weekends and maybe someday graduate to having it on weekdays as well.

avocado-closeup

The beauty of avocado toast is that you can put anything you like on it, and you can have it on any kind of bread. My husband, for instance, likes to put a fried egg on his (gross). I made some homemade rosemary pot bread (crusty bread made in a cast iron pot, not bread that has pot in it) for this avo toast. The original recipe for this bread comes from this link, and I love this recipe because it’s super easy, and you can add pretty much anything you like to it.

rosemary-avocado-toast

Rosemary Avocado Toast
3 1/2 cups flour
2 teaspoons kosher salt
2 Tablespoons chopped rosemary
1 package active dry yeast
1 1/2 cups warm water
1 avocado
Salt, pepper & red pepper flakes for topping

Combine the flour, salt, rosemary, yeast and water in a large bowl either with a spoon, or I like to use my stand mixer with the dough hook.

rosemary-and-flour

Mix the dough for a few minutes on medium-high (or just furiously with a large spoon) until a dough forms, and it pulls away from the sides of the bowl. It will still be very sticky – don’t worry about it.

dough

Transfer the dough to a large bowl that has been brushed with olive oil and let it sit for 12 hours or overnight to rise.

bread-dough

It will look like a giant sticky mess after rising.

risen-dough

Remove the dough from the bowl and place onto a floured piece of parchment paper.

Meanwhile, place a cast iron pot with a lid into the oven and preheat to 450 degrees F.

Once the pot and oven are heated, place the dough into the hot pot, parchment paper and all (makes for easy removal and cleanup).

Bake, covered, at 450 degrees F. for 30 minutes.

Remove the lid and continue to bake uncovered for another 15 minutes.

Remove the bread from the oven and let cool on a rack. This bread is best when you eat it on the same day so it’s nice and crusty on the outside.

rosemary-bread

For the avocado toast, slice the bread into however many slices you need. Brush one side of each slice lightly with olive oil and toast in the oven for a few minutes at 400 degrees F.

sliced-bread

Slice your avocado as thinly as you like. Spread the avocado on the toasted bread and top with salt, pepper and red pepper flakes.

rosemary-avo-toast

Rosemary Avocado Toast
Total time: 
 
Ingredients
  • Rosemary Avocado Toast
  • 3½ cups flour
  • 2 teaspoons kosher salt
  • 2 Tablespoons chopped rosemary
  • 1 package active dry yeast
  • 1½ cups warm water
  • 1 avocado
  • Salt, pepper & red pepper flakes for topping
Instructions
  1. Combine the flour, salt, rosemary, yeast and water in a large bowl either with a spoon, or I like to use my stand mixer with the dough hook.
  2. Mix the dough for a few minutes on medium-high (or just furiously with a large spoon) until a dough forms, and it pulls away from the sides of the bowl. It will still be very sticky - don't worry about it.
  3. Transfer the dough to a large bowl that has been brushed with olive oil and let it sit for 12 hours or overnight to rise.
  4. It will look like a giant sticky mess after rising.
  5. Remove the dough from the bowl and place onto a floured piece of parchment paper.
  6. Meanwhile, place a cast iron pot with a lid into the oven and preheat to 450 degrees F.
  7. Once the pot and oven are heated, place the dough into the hot pot, parchment paper and all (makes for easy removal and cleanup).
  8. Bake, covered, at 450 degrees F. for 30 minutes.
  9. Remove the lid and continue to bake uncovered for another 15 minutes.
  10. Remove the bread from the oven and let cool on a rack. This bread is best when you eat it on the same day so it's nice and crusty on the outside.
  11. For the avocado toast, slice the bread into however many slices you need. Brush one side of each slice lightly with olive oil and toast in the oven for a few minutes at 400 degrees F.
  12. Slice your avocado as thinly as you like. Spread the avocado on the toasted bread and top with salt, pepper and red pepper flakes.

 

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