Almost-Famous Rosemary Bread
Prep time seems really long, but most of it is the rising of the dough a couple of times.
I hope you enjoy.
Featured Pinch Tips Video
- 1 pkg
- active dry yeast (2 1/4 teaspoons)
- 2 tsp
- 2 Tbsp
- extra-virgin olive oil, plus more for brushing and serving
- 2 1/2 c
- all-purpose flour, plus more for dusting
- 2 Tbsp
- dried rosemary
- 1 tsp
- fine salt
- 1/2 tsp
- kosher salt
- freshly ground pepper
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.
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.
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.
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.