Everyone loves sea salt. It gets even better after spending some time in the oven with an herb or two, like rosemary and lavender. Is there a better topping for focaccia? Nope, didn’t think so. And anything chocolate is better with sea salt.
In case you were wondering if freshly dried rosemary tastes different from one that’s been sitting on a store shelf for who knows how long, it does. The first time I used rosemary from EarthDance Farms, I was blown away by the minty-pine-eucalyptus flavor. Like most things, a little goes a long way when it’s the good stuff.
Rosemary Infused Sea Salt
3 cups coarse sea salt
Several bunches of fresh rosemary
Lavender, optional but nice
Spread sea salt onto two parchment lined baking sheets. Place rosemary stems on sea salt. Bake in a low oven (150-175 degrees) for about an hour or until rosemary is dry. Separate leaves by lightly brushing stems. Toss dried leaves with sea salt and let cool completely. Store airtight at room temperature.