Thursday, July 18, 2013

Melt in your mouth Rosemary Olive Oil Bread

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)

2 tsp. active dry yeast
1 tsp. garlic salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/8 tsp. dried oregano
1/8 tsp. dried basil
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
Rosemary, for sprinkling
Coarse kosher salt for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water and yeast. Let sit 10 minutes to proof.

2. Stir in the garlic salt, rosemary, oregano, basil, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.

4. Punch down the dough and form it into a round loaf. Place on parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary and coarse kosher salt. 

6. Bake on cookie sheet for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.


  • I also brushed the finished loaf with a little melted butter and sprinkled a little more kosher salt on top.


Recipe adapted from A Hint of Honey 

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