A rosemary bread to crust

My last post was on how to get a lovely crust on a bread loaf. I still can't seem to get a light and fluffy bread (maybe that's why my bagels are so good); they keep coming out a bit dense. Anyway, here's a great recipe to test making a crunchy crust out on--a rustic Rosemary bread loaf:




Adapted from Cooking after Five 

Ingredients
4 cups bread flour
1 teaspoon salt
1 cup warm water (115 degrees)
1 teaspoon active dry yeast
1 tablespoon honey
5 generous tablespoons finely minced rosemary
1 garlic clove, finely minced
Extra-virgin olive oil

Preparation

Add flour, salt, and yeast into the bowl of a stand mixer fitted with the dough hook. To the warm water, add the  honey, and stir to combine. With the motor running, drizzle the water into the flour mix until combined. Add 4 tablespoons of rosemary and any other spices (I added onion flakes and a little onion powder) then knead for 5-10 minutes, or until the dough is smooth and elastic. It shouldn't be sticky.


Turn out the dough into a large bowl coated lightly with oil. Turn the dough to coat, then cover with plastic wrap and let rise in a warm, draft free place until doubled in size, about an hour.


In a small bowl, combine rosemary, garlic, and enough olive oil to make a loose paste. Or, if using a spice grinder, grind the rosemary, then add it to the bowl with garlic and olive oil.


Preheat the oven to 450. Turn the dough out into a cast iron pan and shape into a round loaf. It may not expand to cover the entire base. Score the bread with an X shape, then brush with about half of the oil. Bake covered for 10 minutes then remove lid and bake for remaining 20 minutes (30 total), or until the crust is deep golden brown and the bread sounds hollow when tapped from the side.


Transfer to a cutting board and let cool to room temperature before serving.
Nutritional profile for a slice about 1/4 inch thick: