Freshly baked rosemary bread with a golden crunchy crust and an irresistibly warm, fluffy inside.
Preparation:
35mins
Cooking:
50mins
Total:
2hrs55mins
Serves:
8
Ingredients
3tbspextra virgin olive oildivided, plus more for serving
3½tbspfresh rosemarychopped, plus more for sprinkling
2tspgranulated sugar
1cupwarm water(110 - 115 degrees F)
2¼tspactive dry yeast(¼ oz packet)
1tspfine salt
2½cupsall-purpose flour(up to 3 cups), plus more for dusting
Instructions
Preheat the oven to 400 degrees F.
Combine water, active dry yeast, and granulated sugar in a bowl.
In a separate bowl, add the flour and make a well. Add the olive oil, rosemary, and salt. Mix to combine.
Add the bloomed yeast into the flour. Combine until it forms a dough.
Dust working area with flour. Knead for about 10 minutes until the dough becomes elastic. Form the dough into a sphere.
Transfer into a bowl dusted with all-purpose flour. Proof for about 1½ hours until the dough doubles in size.
Knead and shape the dough into a sphere again. Divide the dough in half and shape it as desired.
Grease a baking sheet with cooking spray. Place the doughs on the sheet.
Bake for 10 minutes.
Remove from the oven, then drizzle each dough with 1 tablespoon of olive oil. Sprinkle with rosemary.
Return to the oven and bake for 40 minutes until golden brown.
Serve warm and enjoy!
Recipe Notes
The temperature of the water is important, too hot and you will kill the yeast. The ideal temperature of the water would be 110 degrees F.
If you do not have fresh rosemary you can use the dried ones. However, reduce the amount of the herb to about ⅓ of the amount you would with fresh herbs. This is because the aroma of dried rosemary herbs tends to be stronger.