Crisp Rosemary Olive Oil Braid

Steps

1. Before you start, divide the ingredients: set aside 25 g of the olive oil for the dough and 5 g for the bowl; set aside 3 g of the rosemary for the dough and 1 g for the topping.
2. In a large bowl, whisk the bread flour, instant yeast, salt and the dough portion of rosemary.
3. Stir the honey into the lukewarm water, then pour the water and the dough portion of olive oil into the flour mixture and mix until no dry flour remains. This is about 65% hydration and 2% salt.
4. Knead on a clean counter for 8 to 10 minutes, until the dough is smooth, springy and stretches thin without tearing.
5. Rub the bowl with the remaining olive oil, add the dough and turn to coat. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Line a baking sheet with parchment. Press the dough down gently, divide it into 3 equal pieces and roll each into a rope about 16 inches long.
7. Lay the ropes side by side, pinch them together at the top and braid them loosely, then pinch the ends and tuck both ends under. Move the braid to the baking sheet.
8. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked.
9. While the loaf proofs, place an empty metal pan on the lowest oven rack and preheat the oven to 450°F (230°C).
10. Brush the braid all over with the beaten egg white and sprinkle with the topping portion of rosemary.
11. Set the loaf on the middle rack, pour about 1 cup of hot tap water (extra, not counted) into the empty pan for steam and close the door. Bake 10 minutes, then lower the heat to 400°F (200°C).
12. Bake 20 to 25 minutes more, until deep golden, hollow-sounding when tapped underneath and 200 to 205°F (93 to 96°C) in the center.
13. Cool the braid on a rack for at least 1 hour before slicing into 12 slices, so the crust stays crisp and the crumb sets.