rosemary bread
This is a simple Mediterranean rosemary bread recipe from Malta (called Hobz tal-Malti). It's easy to make and doesn't require kneading or fussing with mixers and paddles. It's typically eaten the same day it's baked (as it loses texture and freshness after a day or so). In Malta, it's usually served at coffee time. The bread slices are drizzled with olive oil, and then sun-dried tomatoes are spread on top for a tasty savory touch. But it's also great served with stews and dishes with heavy sauces, so the bread can soak up all the extra sauce or broth.
Blue Ribbon Recipe
Member's Choice Serve this rosemary bread with a pasta dinner and everyone will feel like they're eating in a fine Italian restaurant. Easy to make, this bread is aromatic and rustic. It's filled with fresh rosemary flavor. Tear off a piece, dip in some olive oil, sprinkle with freshly grated Parmesan cheese... it's heavenly.
Ingredients
- 3 cups all-purpose flour
- 1 package active dry yeast, .25 oz
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 1/2 cups warm water
How To Make rosemary bread
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Step 1Place all ingredients in a medium bowl, in the order listed. -
Step 2With a wooden spoon, mix until all ingredients are well incorporated and a sticky dough forms.
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Step 3Cover bowl with a clean cloth. Set aside for 1 hour to double in size.
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Step 4Transfer dough to a floured surface. The dough should be sticky to the touch and fall onto the floured surface in a round heap. Sprinkle about 2 Tbsp flour over the surface of the sticky dough.
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Step 5Lift one side of the dough up and over to the other side to form a half-circle.
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Step 6Repeat, folding dough over itself 4 or 5 times or until dough is soft but no longer sticky to the touch and forms a round loaf.
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Step 7Preheat oven to 400°F (200°C). Spray the bottom of a 10-inch round casserole dish with non-stick spray.
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Step 8Place casserole dish in oven for 5 to 10 minutes (to get warm).
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Step 9Remove casserole dish from oven. Place dough in warm casserole dish.
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Step 10With a sharp knife, score 3 or 4 lines (about 1/4-inch deep) across the surface, from one side to the other. Then score 3 to 4 lines in the other direction, cutting across the surface in an up and down direction (or top to bottom).
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Step 11Sprinkle a light dusting of flour on the surface. Cover the casserole dish with a lid or foil.
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Step 12Bake, covered, for 30 minutes. Remove the cover, and bake 15 to 20 minutes longer or until the loaf is lightly browned.
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Step 13Transfer to rack to cool for about 1 hour.
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