OK, here I go with an attempt at a recipe. Try changing things and making this bread your own.


Put 400-500 ml of lukewarm water in a large bowl. This is the only thing I actually measure. 500 ml makes a very large loaf.

Add salt (generously) and pepper and some spoons of dry yeast (with non-dry yeast I guess 25g is enough (?)).

Roughly chop a handful of fresh rosemary removed from the stems (put more if you want it very herby) and add it.

Mix it well.

Now add wheat flour until the dough is pretty firm.

Spread flour on the counter/table and your hands and put the dough there.

Knead and add flour until the dough is very firm.

Put it back in the bowl, cover it with a moist, clean towel.

Turn on the oven to around 200°C. Put an oven-fit container with a considerable amount of water inside the oven. This will help make the bread more crispy.

When the dough has doubled in size, take it out, beat it up, knead it more, and add more flour until you have a dense, firm dough.

Put it in a greased (oiled) pan or in a very large oven-fit pot.

Now pay attention – this is how you impress people!

Make the dough into a nice shape. Round, oblong and pointy, whatever.

Cut the dough in a rustic-looking pattern with a sharp knife. Make the cuts between ½ and 1 cm deep.

Brush the dough with cold coffee (!). This won’t give taste to the bread, only make it look more beautiful.

Drizzle a spoonful of flour on top for decoration – spread it out nicely.

Let the dough rest a bit while the oven is heating up.

Put the dough in the oven.

I never timed this, but when the bread is a beautiful dark golden colour, try taking it out and tap it gently with your fingers. If you can, turn it and tap the bottom. It’s supposed to sound kind of empty with a hard shell. The bottom will probably be a darker brown than the top – don’t worry. Even if it’s blackened a bit, you’re fine.

If you can resist it, let the loaf rest a bit before eating it.

Keep the bread in a paper bag in a cupboard or breadbox – NOT in plastic and NOT in the fridge.

Hope it turns out well.

Happy baking!




Strawberry Yogurt Cake with Lemon Zest

Hey y’all~ This is the recipe I used as a base for Maj’s birthday brunch cake.  (Props to Cameron, Natalie, and Jasmine for introducing me to it!)  

Small note–In Costa Rica it’s difficult or expensive to find Greek yogurt.  An easy way to remedy this is to buy normal yogurt and drain it through a paper coffee filter set in a strainer.  After a day or two, the yogurt is much thicker. 


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