Category: Breads -

Macaroni Grill Rosemary Bread     

Ingredients:
1/4 ounce packet active dry yeast
2 tsp. sugar
2 Tbsp. olive oil
2 1/2 cups flour
2 Tbsp. dried rosemary
1 tsp. fine salt
1/2 tsp. kosher salt
freshly ground pepper

Preparation:
Stir the yeast, sugar, and 1/4 cup warm water in large bowl. Let sit until foamy, about 5 minutes. Add 1 tablespoon olive oil, flour, 1 1/2 tablespoons rosemary, fine salt, and 3/4 cup warm water; stir with a wooden spoon until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with additional flour if necessary, until smooth and elastic, about 10 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 remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat oven to 400 degrees. Bake the loaves 10 minutes; brush with the remaining oil and sprinkle with the kosher salt and remaining rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Date added: 2015-07-22
Number of visits: 2467