ROSEMARY
BREAD
CREATED BY: KRISTINA BUDDHO
Servings: 8 slices | Time: 2 hrs. 25 mins. | Difficulty: moderate
The Dough:
1 cup warm water at 110°F
1 tablespoon granulated sugar
1 tablespoon active dry instant
yeast
3/4 teaspoon sea salt or table salt
1/4 cup extra virgin olive oil
2 1/4 cups all-purpose flour
Baking:
INGREDIENTS
01 Add water, sugar and yeast to a stainless steel or glass bowl. Mix
with a wooden spoon and let it hang out for 5 minutes. It should be
bubbley afterwards.
02 Add the salt, oil and flour and mix with the wooden spoon to form a
super sticky, soft dough.
03 Turn the dough out onto a floured surface and keep extra flour on
hand for dusting.
04 Knead for about 8-10 minutes to get the dough stretchy but still
soft and moist (don’t add too much flour or the dough will be tight
and dry). Add one of the rosemary sprigs or 1 teaspoon of the dried
rosemary. You can use a mixer with the dough hook attachment
and knead the dough for 8 minutes.
05 Oil the bowl you mixed the dough in with extra virgin olive oil.
Scrape the dough up and shape it into a ball then put it in the oiled
bowl. Turn it in the bowl to get oil all over.
2 tablespoons extra virgin olive oil,
divided
2 cloves garlic, thinly sliced
(optional)
2 sprigs rosemary, divided or 2
teaspoons dried rosemary,
divided1/2 teaspoon sea salt or
table salt
06
07
Cover with a towel and let it rise for 45 minutes.
Pour 1 tablespoon of oil into the cast iron skillet.
Continued...
Issue 2: October 2018
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