Rosemary Olive Oil Bread

rosemary olive oil bread recipe

Rosemary Olive Oil Bread

The rosemary in the bread is present but not overpowering and thanks to the olive oil the bread is extra soft. It is soft on the inside with a perfectly crunchy crust. I think this bread is best enjoyed warm.


Ingredients

      • 1 cup warm water (110 degrees F)
        1 tablespoon sugar
        1 package Red Star active dry yeast (about 2¼ teaspoons)
        1 ½ cups all-purpose flour
        ½ cup bread flour + more for kneading
        2 tablespoon fresh rosemary, chopped
        ¼ teaspoon Italian seasoning
        ¼ teaspoon freshly ground black pepper
        ½ teaspoon salt
        2 tablespoon Coronado Taste of Oil Rosemary Olive Oil
        2 tablespoon cornmeal
        1 egg + 1 tablespoon water, lightly beaten
        1 tablespoon fresh rosemary, chopped for sprinkling
        1 teaspoon coarse sea salt for sprinkling (optional)


rosemary olive oil bread recipe

 

Directions:

Combine the warm water, sugar and yeast in a small bowl. Let sit for 10 minutes to proof.
In a medium bowl or the bowl of a stand mixer if using, whisk together the flours, rosemary, Italian seasoning, black pepper and salt. Add the yeast mixture together with the Coronado Taste of Oil Rosemary Olive Oil. Mix until just combined and dough starts to form. Transfer to a well-floured surface and knead for 5 minutes until dough is elastic. OR using the hook attachment of a stand mixer, knead for 5 minutes. If dough is sticky, add in some flour, a tablespoon at a time.
Lightly grease a bowl and transfer dough to it. Cover with a towel and place in a warm area and let rise until dough doubles in size, about an hour.
Once dough has risen, punch it down and transfer to a lightly floured surface. Form into a round or long loaf. Dust a pizza stone or pan with the cornmeal and place the loaf on top. (I used a round pizza pan and lined it with parchment paper. Dusted the parchment with cornmeal and placed the loaf on there.) Cover the loaf with a damp towel and let rise for 45 minutes.
About 30 minutes into dough rising, preheat oven to 400 degrees F. Place a pizza stone or pizza pan in the oven as it preheats. (I placed two baking sheets underneath my pizza pan to prevent the bottom of my loaf from burning.)

Once dough has risen, brush the top with egg wash. Using a sharp knife, cut two to three slices across the top of the loaf. Sprinkle with rosemary and coarse sea salt.
Carefully place loaf in preheated oven and bake until top is golden brown and is hollow when tapped, about 20-25 minutes.
Remove bread from oven and let cool slightly before slicing.
Dip in olive oil or balsamic vinegar.

 

Recipe first featured here.

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