almost-famous rosemary bread
(1 rating)
I got this recipe from the Food Network. It is supposed to be similar to one of the Italian restaurants that we all know and love. I can't remember which one. I have made it with rosemary and without. I like it both ways. The crumb of this bread is really good, as well as the taste. I made French toast with the non-rosemary bread and it was very nice. Prep time seems really long, but most of it is the rising of the dough a couple of times. I hope you enjoy.
(1 rating)
prep time
4 Hr
cook time
25 Min
method
Bake
Ingredients For almost-famous rosemary bread
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1 pkgactive dry yeast (2 1/4 teaspoons)
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2 tspsugar
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2 Tbspextra-virgin olive oil, plus more for brushing and serving
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2 1/2 call-purpose flour, plus more for dusting
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2 Tbspdried rosemary
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1 tspfine salt
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1/2 tspkosher salt
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freshly ground pepper
How To Make almost-famous rosemary bread
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1Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
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2Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
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3Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.) -
4Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
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5When the dough has doubled it looks like this. Punch it down.
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6Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. fold in the sides to make a free-form square. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. (I only made 2 larger loaves of bread.) Led stand, uncovered, until doubled, about 2 hours.
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7Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
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