Tuscan Rosemary and Olive Oil Bread
Tuscan Rosemary and Olive Oil Bread is a delightful twist on classic Italian bread, featuring the aromatic blend of fresh rosemary and rich olive oil for an unforgettable flavor experience.
Prep time: 15 minutesCook time: 30 minutesServes: 8
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon chopped fresh rosemary
1 1/4 cups warm water (110°F)
2 tablespoons olive oil
Additional olive oil for brushing
Coarse sea salt for topping
Instructions
1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until the yeast is foamy.
2. Stir in olive oil, salt, chopped rosemary, and half of the flour. Mix until smooth.
3. Gradually add the remaining flour and knead for about 10 minutes until the dough becomes elastic and smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
6. Preheat the oven to 400°F (200°C). Brush the loaf with olive oil and sprinkle with coarse sea salt.
7. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove and let cool on a wire rack.
Storage
Store the bread in a paper bag at room temperature for up to 2 days.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 5 minutes or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
