This recipe has quickly become a favorite in our home!
I started making it as a quick side to go along with soup this winter and it was so easy and fast and DELICIOUS that we have made it nearly every week.
Things to note:
- This recipe makes one single loaf of bread.
- I like to mix up the add-ins, or omit them completely
- Instead of rosemary and garlic, consider adding small pieces of Parmigiano Reggiano, Italian seasoning, or basil.
- We love to form a round shape and cook the bread in the Dutch oven for a crispy crust but it can also be shaped into a long loaf, braided, or even made into little rolls.
- This recipe also makes a good pizza dough! Omit the rosemary (or don’t 🙂 ) and make it a quick and easy pizza night!
Rosemary Bread
Course: Bread/Pizza, RecipesIngredients
1/4 c +3/4 c warm water
2 tsp yeast
1 1/2 tsp salt
2 tsp olive oil
1 Tbsp fresh, chopped rosemary or 1 tsp dry rosemary
1 clove garlic, minced
2-3 c flour
Directions
- In a medium bowl, dissolve yeast in 1/4 cup water. Let it rise until bubbly, about 5 minutes.
- Meanwhile, chop your rosemary and garlic.
- Once the yeast has activated, add 3/4 c warm water, salt, olive oil, rosemary and garlic. Stir gently.
- Add 2/3 c flour and stir until flour is combined.
- Continue to add flour about 1/3 c at a time until the dough is tacky but does not stick to your hands. It may require more or less flour depending on humidity.
- Remove from bowl and knead 2-3 minutes.
- Lightly coat bread bowl with olive oil and return the dough back to the bowl. Cover the bowl with a clean dish towel and let rise in a warm place until doubled, 30-60 minutes.
- Using a fist, “punch” down the dough to deflate.
- For a long or braided loaf:
- Preheat the oven to 400 degrees.
- Prepare your baking sheet with olive oil or parchment paper.
- Form the loaf to the desired shape. Cover and let it rise an additional 15-20 minutes.
- Lightly brush the loaves with egg wash and sesame seeds if desired.
- Bake 25-30 minutes or until golden.
- Remove from the oven and allow to cool on a cooling rack.
- For Dutch oven loaf:
- Place Dutch oven in the oven and preheat to 500 degrees.
- Prep a proofing basket with flour.
- Shape the dough into a round ball and place in the proofing basket. Cover and let it rise for 20-30 minutes.
- After the dough has risen, turn it over onto parchment paper and score.
- Remove the Dutch oven and place the loaf into the hot Dutch oven. Optional: add 4-5 ice cubes around the sides of the parchment paper (do not let them touch the bread). Replace the lid and place back into the oven.
- Bake for 15 minutes.
- Remove the lid from the Dutch oven and turn the heat down to 425 degrees.
- Bake an additional 15 minutes.
- Remove from the oven and Dutch oven and allow to cool on a cooling rack.
