I do no profess to be a very good bread baker but this bread turns out great every time. This is by far the kids favorite bread, especially when served with extra virgin olive oil and balsamic vinegar to dip. This is a knock-off recipe of the table bread that was served at the “Macaroni Grill” Italian restaurant chain here in the United States. It reminds me of focaccia, but comes in the shape of Italian bread. Its crusty on the outside and soft and fluffy inside.
TIPS: This is best eaten within an hour or two after it is baked. (The day old bread loses its crustiness and the rosemary can get overpowering). It is best served to tear apart rather than slice, as the warm bread crushes easily when sliced. You could make 1 large loaf, instead of 4 portions, or make 8 smaller dough balls, but because this is a knock-off recipe, it makes the loaves the size they were served in a basket on the tables in that restaurant. If you do make smaller or bigger loaves, be sure to adjust your cooking times accordingly. Oddly, I use my food processor to knead my bread dough whether making rolls, bread, or pizza dough. This recipe explains how I do that.
Rosemary Olive Oil Bread
Equipment
- Food Processor or Stand Mixer
Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tsp sugar
- 1 Tbsp extra virgin olive oil (plus more for brushing)
- 2 1/2 C all purpose flour (preferably King Arthur)
- 1 1/2 Tbsp dried rosemary (plus more for sprinkling if desired)
- 1 tsp fine salt
- 1/2 tsp kosher salt (for sprinkling)
Instructions
- In a small bowl or glass measuring cup, stir together the yeast, sugar and 1/4C warm water. Let sit until foamy, about 5 minutes. Pour the olive oil into the yeast mixture.
- In the bowl of a food processor or stand mixer, mix together the flour, fine salt and rosemary. Pour in 3/4 cup warm water and the yeast mixture.
- Food processor: Pulse until the dry and wet ingredients come together into a sticky ball, then run steady for about 3 minutes to knead the dough. (If the dough does not form a sticky ball, add more water, 1 Tbsp at a time until it does, then knead). Stand Mixer: Mix wet and dry ingredients together with dough hook until a sticky ball forms, then turn to medium high speed and knead about 8 minutes. (If the dough does not form a sticky ball, add more water, 1 Tbsp at a time until it does, then knead). Alternatively, knead by hand on a floured surface for 10 minutes until smooth and elastic.
- Lightly dust a work surface with flour. Dump out dough and knead by hand a few times to form a smooth ball. Brush the bottom of a large bowl with olive oil. Turn the dough over in the bowl to lightly cover in oil, then turn ball seam side down into the bowl and cover with plastic wrap and a dishtowel. Let stand at room temperature for 2 hours, until more than doubled.
- Brush 2 baking sheets with olive oil.
- Flour a work surface and turn the dough out onto the surface. With a knife divide the dough into 4 equal pieces. Working with 1 piece at a time, sprinkle a bit of flour on the dough and fold the top and bottom portions into the middle. Fold the sides into the middle to make a freeform square. Turn the dough over and tuck in edges underneath to form a ball. Place seam-side down on prepared baking sheet. Repeat with remaining dough to make 4 balls in total, placing two on each sheet. Let stand uncovered for 2 hours, in a draft-free, room temperature area, until more than doubled.
- Preheat oven to 400 degrees. Bake the loaves for 10 minutes. Remove from the oven, and moving quickly, brush the tops with olive oil, and sprinkle with kosher salt (and more dried rosemary if desired). Place back in oven for another 8-10 minutes, until golden brown.
- Transfer to a rack to cool. Serve family style, tearing the small loaves by hand to eat. Serve with olive oil and balsamic vinegar to dip.
- Enjoy!