Toasted Peanut Butter and Honey Sandwich on Rosemary Chocolate Bread Recipe on Food52 (2024)

I came up with the recipe for the bread in this sandwich as a riff on Ferran Adrià's classic, simple snack of bread topped with grated dark chocolate, olive oil, and sea salt, then toasted in the oven. I incorporated rosemary to add an herbal note to complement the fruitiness of the chocolate and olive oil.

Any life-changing sandwich must necessarily be enclosed in an amazing bread, and building this Toasted Peanut Butter and Honey Sandwich with this bread will turn it into something transformative. First, brush the rosemary chocolate bread with peppery olive oil and allow it to crisp up in the oven a little, then add a rich layer of creamy peanut butter and a hearty drizzle of honey before returning the slice to the oven to warm and soften the toppings. Finally, combine the slices and enjoy your first savory, sweet, and entirely surprising bite. —indieculinary

Directions

1. For the rosemary chocolate bread:
2. Add the yeast to the lukewarm water and set aside.
3. Combine the flours, salt, ground almonds, honey, and olive oil in the bowl of a standing mixer.
4. Pour the water/yeast mixture over.
5. Use the standing mixer to knead the bread until it reaches "windowpane" stage. (When you take a small piece and spread it between your fingers, you get a thin, stretchy, nearly transparent result from the dough.) You will likely need to stop the mixer a few times to scrape the bottom of the bowl, and gather up and knead in any dry crumbs by hand.
6. Knead in the minced rosemary and chocolate by hand.
7. Place your dough in a bowl rubbed lightly with olive oil, cover with a towel, and leave it to rise at room temperature until it's about doubled.
8. Punch it down and leave it alone for another 15 minutes to rise again.
9. Preheat your oven to 450° F and leave a covered, lightly-oiled Dutch oven within to preheat as well.
10. Shape your dough into a round loaf.
11. Bake the dough inside the preheated Dutch oven, covered, for about 30 minutes.
12. Remove the cover and bake for another 15 minutes, or until a firm brown crust is achieved, and the loaf sounds hollow when you tap on the bottom.

1. For the toasted peanut butter and honey sandwich on rosemary chocolate bread:
2. Preheat oven to 350° F.
3. Brush the slices of bread with olive oil.
4. Toast in the oven for 5 to 10 minutes, or until they become golden and crispy.
5. Remove from oven, spread peanut butter evenly on each slice of bread, then drizzle slices with honey.
6. Return to oven for 2 to 3 minutes to finish warming through.
7. Remove from oven and press together into a sandwich.