Rosemary Olive Oil Bread

Rosemary Olive Oil Bread

1 cup warm water (110 degrees F)
1 tablespoon sugar
1 package Red Star active dry yeast (about 2¼ teaspoons)
1 ½ cups all-purpose flour
½ cup bread flour + more for kneading
2 tablespoon fresh rosemary, chopped
¼ teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper

  • Combine the warm water, sugar and yeast in a small bowl. Let sit for 10 minutes to proof.
  • In a medium bowl or the bowl of a stand mixer if using, whisk together the flours, rosemary, Italian seasoning, black pepper and salt. Add the yeast mixture together with the olive oil. Mix until just combined and dough starts to form. Transfer to a well-floured surface and knead for 5 minutes until dough is elastic. OR using the hook attachment of a stand mixer, knead for 5 minutes. If dough is sticky, add in some flour, a tablespoon at a time.
  • Lightly grease a bowl and transfer dough to it. Cover with a towel and place in a warm area and let rise until dough doubles in size, about an hour.

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