Restaurant Rosemary Bread

Handle the Heat

Ready in: 45 minutes
Servings: 4
Vegetarian
Vegan
Dairy Free

Ingredients

  • 1 1/4-ounce packet active dry yeast
    Baking
  • 2 1/2 cups all-purpose flour, plus more for dusting
    Baking
  • 4 tablespoons chopped fresh rosemary
    Produce
  • assortment of fresh or dried herbs, pepper for oil dip
    Produce;Spices and Seasonings
  • 1/2 teaspoon kosher salt
    Spices and Seasonings
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon fine salt
    Spices and Seasonings
  • 2 teaspoons sugar
    Baking

Steps

  • Stir 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.
  • Add 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. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil.
  • Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 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. Use a spatula to turn the dough over, then tuck the corners under to form a ball.
  • Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet.
  • Let stand, uncovered, until more than doubled, about 2 hours.Preheat 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 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes.
  • Transfer to a rack to cool.
  • Serve with olive oil seasoned with fresh or dried herbs, salt, and pepper.

Nutrition

  • Calories: 362.83  cal  (18.14%)
  • Fat: 8.03  g  (12.35%)
  • Saturated Fat: 1.16  g  (7.27%)
  • Carbohydrates: 62.81  g  (20.94%)
  • Sugar: 2.21  g  (2.46%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 875.28  mg  (38.06%)
  • Protein: 8.92  g  (17.83%)
  • Vitamin B1: 0.81  mg  (53.96%)
  • Folate: 187.97  µg  (46.99%)
  • Selenium: 26.64  µg  (38.06%)
  • Manganese: 0.58  mg  (29.14%)
  • Vitamin B2: 0.46  mg  (27.16%)
  • Vitamin B3: 5.36  mg  (26.81%)
  • Iron: 3.91  mg  (21.71%)
  • Vitamin K: 12.75  µg  (12.14%)
  • Fiber: 2.9  g  (11.6%)
  • Phosphorus: 98.1  mg  (9.81%)
  • Vitamin E: 1.07  mg  (7.12%)
  • Copper: 0.13  mg  (6.74%)
  • Vitamin B5: 0.6  mg  (6.02%)
  • Magnesium: 21.27  mg  (5.32%)
  • Zinc: 0.72  mg  (4.83%)
  • Vitamin B6: 0.07  mg  (3.54%)
  • Potassium: 120.06  mg  (3.43%)
  • Vitamin A: 163.98  IU  (3.28%)
  • Calcium: 22.76  mg  (2.28%)

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