Homemade Rosemary and Olive Oil Bread
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Homemade Rosemary and Olive Oil Bread
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 C water 100-110 F, warm
- 1 Tbsp sugar in the raw
- 2 tsp active dry yeast
- 1 tsp kosher salt
- 2 Tbsp rosemary chopped (or 2 tsp dried, fresh
- garlic powder dash
- oregano dried, dash
- basil dried, dash
- black pepper dash
- 2 Tbsp extra virgin olive oil
- 1 ½ C whole wheat flour
- ½ C bread flour + extra for kneading
- 1 egg whisked + 1 Tbsp Water, for egg wash
- rosemary for sprinkling
- kosher salt for sprinkling
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
- Combine the salt, rosemary, garlic, oregano, basil, pepper and whole wheat flour in a bowl, then add to the yeast mixture slowly. Pour in the olive oil as you are stirring, then slowly 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.
- Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
- Punch down the dough and form it into a round loaf. Place it on a cornmeal parchment paper or thin cutting board; cover; and let rise until doubled in size, about 45 minutes.
- Meanwhile, preheat oven with a pizza stone to 400 degrees. Once the dough has risen, gently brush the top with egg wash and sprinkle with the dried rosemary and kosher salt.
- Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds solid but hollow when tapped.
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