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Recipe: Olive Oil Rosemary Bread
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You're going to love this bread. I guarantee it.
It's one of my favorites, and it never lasts long in my house. In fact, when I went to take my final picture for this article, I found half of the first loaf had already vanished!
I like to serve it along with dinner when I'm having guests, and it never disappoints.
The olive oil and rosemary flavors compliment each other perfectly, and the sprinkle of sea salt on the top brings them both out.
Give it a try, and I hope your family likes it as much as mine does!
- 2 cups warm water
- 2 tablespoons active dry yeast
- 3 tablespoons rosemary, chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 4 cups unbleached white flour
- 1 1/2 cup whole wheat flour
- 1 tablespoon olive oil
- 1 egg
- sea salt
- Combine warm water and yeast. Stir in rosemary, olive oil, and 1 teaspoon salt.
- Add 1 cup of white flour and 1 1/2 cups whole wheat flour. Stir. Slowly add 2 more cups of white flour.
- Knead in the last cup of flour. Return to bowl and let rise for an hour.
- Punch down, and let rise for another 40 minutes. Divide in two, form into round loaves, put on baking sheet.
- Mix 1 tablespoon olive oil with 1 egg, beating well. Brush both loaves liberally with this mix. Sprinkle the tops with sea salt.
- Let rise another 20 minutes. Preheat oven to 375F. Bake half an hour. Remove and allow to cool.
Mix yeast and water
Mix the yeast and warm water. Make sure the water is only warm, not hot - it should be comfortable to touch. If it's too hot, it'll kill the yeast, and then the bread won't rise.
Chop the rosemary
Chop up your rosemary on a cutting board. It doesn't have to be super fine, but you don't want huge pieces. Make sure you remove any woody bits. Use fresh rosemary if you've got it, but dried works too.
Make the batter
Add the rosemary to the yeast mix. Add 1 teaspoon salt, and 1/4 cup olive oil. Add 1 cup of white flour and 1 1/2 cups whole wheat flour, and stir until the mix is smooth - it'll be pretty thin.
Slowly stir in 2 more cups of white flour, a little at a time. Lay the dough out on a floured countertop and knead in the last cup. Knead until dough is smooth and elastic [5 to 10 minutes, done by hand]. Return the dough to the bowl and let it rise for an hour, or until doubled in size.
Punch down the dough
When it's double in size, punch it down lightly to deflate it, and then let it rise for 40 more minutes.
Divide the dough into two equal lumps, and form into two round loaves. It'll deflate again when you do this, but that's okay. Place each one on a baking tray.
Make the egg wash
Take one egg, add 1 tablespoon olive oil, and beat it well with a fork. Brush liberally over the surface of both bread loaves.
Let it rise some more
Let the loaves rise for 20 more minutes. Preheat oven to 375F. Brush bread again with egg mix, and sprinkle the top with coarse sea salt. Bake until nicely browned [about 30 minutes].
Remove from oven
Remove from oven and set to cool before slicing.