Ingredients

Instructions

1. 1

   In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes foamy.

2. 2

   In a large mixing bowl, whisk together the olive oil, 2 eggs, mashed roasted garlic, and chopped rosemary.

3. 3

   Add the yeast mixture to the bowl with the eggs and oil, stirring to combine.

4. 4

   Gradually add the flour and kosher salt, mixing until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours, or until doubled in size.

6. 6

   Punch down the dough to release air bubbles and divide it into 3 equal strands.

7. 7

   Roll the strands into long ropes and braid them together, tucking the ends under to form a neat loaf. Place on a parchment-lined baking sheet.

8. 8

   Cover the braided loaf loosely and let it rise again for 30-45 minutes until puffy.

9. 9

   Preheat your oven to 350°F (175°C). Whisk the remaining egg with a splash of water and brush gently over the loaf. Sprinkle with flaky sea salt.

10. 10

    Bake for 30-35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.