![['Close-up view of Rustic Rosemary Potato Bread with a golden crust and sprinkles of sea salt.', 'Side angle of freshly baked Rustic Rosemary Potato Bread, showcasing its soft interior and rosemary leaves.', 'Deliciously textured Rustic Rosemary Potato Bread highlighted by crunchy sea salt atop a warm crust.', 'Rustic Rosemary Potato Bread positioned elegantly to reveal its inviting crust and fluffy center.']](https://snacknova.com/wp-content/uploads/2026/06/u6426281249_close_up_photo_side_view_from_reddit._taken_with__db24a0ac-37b2-4a4e-af36-ea24026597f9_0.webp)
Rustic Rosemary Potato Bread with Sea Salt
A fragrant, hearty bread infused with fresh rosemary and tender Yukon Gold potatoes, perfect for sharing.
Ingredients
Potatoes
- 2 medium Yukon Gold potatoes (about 300 g raw; yields 1 cup mashed)
- 180 ml warm potato cooking water (plus 1–2 tbsp as needed)
Flour
- 3.75 cups bread flour
- 2.25 tsp instant yeast
- 15 g honey
- 3 tbsp extra-virgin olive oil (divided)
- 2 tsp fine sea salt (for dough)
- 2 tbsp fresh rosemary (finely chopped, divided)
- 1 to 1.5 tsp flaky sea salt (for topping)
Instructions
- Boil potatoes until tender; reserve 1 1/4 cups cooking water, drain, and mash.
- Mix warm potato water with honey and yeast; add mashed potatoes, 2 tbsp oil, flour, salt, and 1 tbsp rosemary; knead into a smooth dough.
- Let dough rise in an oiled bowl until doubled, about 60–90 minutes.
- Shape dough, rest 15 minutes, then proof on parchment until puffy, 30–45 minutes.
- Score, bake covered at 450°F (230°C) for 20 minutes, then uncover, brush with oil, sprinkle remaining rosemary and flaky salt, and bake 20–25 minutes more until internal temp reaches 204–208°F (96–98°C).
Notes
Allow bread to cool at least 1 hour before slicing for best texture.