Provided by Food Network Kitchen
Time 4h
Yield 4 small loaves
Number Of Ingredients 7
Steps:
- Stir 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.
- Add 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.
- Turn 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.)
- Brush 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.
- Brush 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. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
- Preheat 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 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sajjad Yaseen
[email protected]This bread is amazing! It’s the perfect combination of soft and chewy.
Banelle Manqoba
[email protected]I’ve tried many rosemary bread recipes, but this one is by far my favorite. It’s so easy to make and it always turns out perfectly.
Love Burbridge
[email protected]This bread was a disappointment. It was dry and tasteless.
The Emissary
[email protected]I made this bread for my family and they loved it! It was easy to make and it turned out so well.
Zaka Ullah
[email protected]This is the best rosemary bread I’ve ever had! It’s so soft and flavorful.
Hawkeyes SLY
[email protected]I was so excited to try this recipe, but unfortunately, my bread didn’t turn out as well as I hoped. It was a little too dense and the rosemary flavor was overpowering.
Sakhile Mtimkhulu
[email protected]This bread was amazing! The rosemary flavor was subtle and the texture was perfect.
Alex Ramclam
[email protected]I’ve made this rosemary bread several times now and it always turns out perfect. It’s my go-to recipe for a quick and easy bread that’s both delicious and impressive.
Raymond Torres
[email protected]This bread was a hit at my dinner party! Everyone loved the soft texture and the rosemary flavor.
Jimmy Clay
[email protected]Loved the bread! It filled my entire home with an amazing rosemary scent while baking. The flavor was amazing and it was incredibly easy to make.