Rosemary Avocado Toast
Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- It will look like a giant sticky mess after rising.
- 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.
- 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.
- Slice your avocado as thinly as you like. Spread the avocado on the toasted bread and top with salt, pepper and red pepper flakes.