Recipe Details

The elegant pairing of rosemary and olive oil make this loaf a new favorite in your bread basket!

  1. In a small bowl, combine water, sugar and yeast. Let stand 10 minutes, until frothy.
  2. In the bowl of an electric mixer, combine 2 Tablespoons of olive oil, flour, 1 teaspoon salt and yeast mixture.
  3. Mix on low, with the dough hook attachment.
  4. As the dough begins to come together, add 1 1/2 Tablespoons of rosemary.
  5. Continue mixing until dough forms.
  6. Increase speed to medium and knead dough for 8 minutes, until a smooth elastic ball forms.
  7. Place dough into a lightly oiled bowl and cover.
  8. Let rise in a warm place until dough has doubled in size, about 1 hour.
  9. Punch dough down and form into a log.
  10. Place on parchment lined half sheet tray.
  11. Brush with remaining 1 Tablespoon of olive oil.
  12. Sprinkle with granulated garlic and the remaining 1/2 teaspoon salt and 1/2 Tablespoon rosemary.
  13. Use a pairing knife to slit the top of the dough as desired.
  14. Place in a proofing oven at 105F and 90% humidity for 45 minutes, or a warm environment uncovered util the loaf has doubled in size.
  15. Bake in a (preheated) 400F oven for 15-20 minutes, until the loaf is golden brown.
  16. Cool loaf on a wire rack when finished baking, before slicing.
  17. (Note: this recipe makes 12 servings)

CHEF’s TIP!

Serve with some seasoned olive oil by adding 1 Tablespoon of Mediterranean Seasoned Sea Salt to 1 cup extra virgin olive oil.

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