Rosemary Olive Oil Bread

Delicately crisp on the outside; pillowy soft on the inside. I am by no means an experienced bread maker, but I didn’t struggle at all with this venture. Even if you don’t have a bread machine, this slightly-savory recipe is for you.

Rosemary Olive Oil Bread
Makes 1 loaf

1 tablespoon sugar
2 teaspoon active dry yeast
1 teaspoon salt
2 teaspoons dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoon olive oil
1 and 1/2 cups wheat flour
1/2 cup bread flour
1 egg
1/4 cup corn meal

In a large bowl, combine 1 cup warm water, sugar, and yeast. Let sit for 10 minutes. Stir in salt, rosemary, oregano, olive oil, and wheat flour. Add bread flour and mix until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. Place the dough in a lightly oiled bowl. Cover and let rise for 1 hour. Form dough into a round loaf. Place on a corn meal dusted surface. Cover and let rise for 45 minutes.

Meanwhile, preheat oven to 400 degrees and whisk together egg and 1 tablespoon water. Once the dough has risen, gently brush loaf with egg mixture and sprinkle with extra dried rosemary. Bake on pizza stone for 20-25 minutes, or until loaf is golden brown.

Recipe modified from A Hint of Honey


2 thoughts on “Rosemary Olive Oil Bread

  1. I do have a bread machine! Think I’ll try and use it for the dough, then bake it out as you suggested. Here’s hoping for some fresh rosemary from our CSA!

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