The elegant pairing of rosemary and olive oil make this loaf a new favorite in your bread basket! Ingredients Servings 4 8 24 48 80 100 Procedure In a small bowl, combine water, sugar and yeast. Let stand 10 minutes, until frothy. In the bowl of an electric mixer, combine 2 Tablespoons of olive oil, flour, 1 teaspoon salt and yeast mixture. Mix on low, with the dough hook attachment. As the dough begins to come together, add 1 1/2 Tablespoons of rosemary. Continue mixing until dough forms. Increase speed to medium and knead dough for 8 minutes, until a smooth elastic ball forms. Place dough into a lightly oiled bowl and cover. Let rise in a warm place until dough has doubled in size, about 1 hour. Punch dough down and form into a log. Place on parchment lined half sheet tray. Brush with remaining 1 Tablespoon of olive oil. Sprinkle with granulated garlic and the remaining 1/2 teaspoon salt and 1/2 Tablespoon rosemary. Use a pairing knife to slit the top of the dough as desired. 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. Bake in a (preheated) 400F oven for 15-20 minutes, until the loaf is golden brown. Cool loaf on a wire rack when finished baking, before slicing. (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.
Recipe type: Breads Cuisine: European Prep time: 25 minutes active/1 hour 45 minutes inactive NUTRITION INFORMATION (per serving) Calories: 130 Sodium: 250mg Carbohydrates: 20g Protein: 4g