Mediterranean bread roll with sea salt

Ingredients for 1 servings:

• 12 g yeast
• 60 g sourdough
• 1 tsp sugar
• 200 g flour
• 2 sprigs rosemary
• 300 g whole wheat flour
• 1 tsp oregano, shredded
• 80 ml dry white wine
• 80 ml olive oil
• 1 tsp salt
• some olive oil for brushing
• some sea salt, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

Mix approximately 125 ml of lukewarm water with the yeast, sourdough starter, sugar, and 50 g of the flour. Let it rest for about 30 minutes, until the mixture bubbles. Wash the rosemary, shake it dry, pluck the needles, and chop them. Knead it with the dough starter, the remaining flour and wholemeal flour, the oregano, the white wine, the olive oil, and the salt until you have a smooth, pliable dough. Add a little more flour or water if necessary until the dough reaches the right consistency. Cover and let it rest for about 20 minutes. Line a baking tray with baking paper. Roll out the dough into a rope about 5 cm thick, place it on the baking tray, and roll it up into a snail shape. Cover with a damp kitchen towel and let it rise for about 40 minutes. Preheat the oven to 200 °C (top/bottom heat) and add the roasting pan. Remove the cloth from the bread dough and brush it with olive oil and sprinkle with sea salt. Pour 1 cup of water into the roasting pan, place the baking sheet with the bread in the pan, and bake for about 35 minutes until golden brown.