Best Almost Famous Rosemary Bread Recipes

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• 1. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• 2. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• 3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• 4. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• 5. When the dough has doubled it looks like this. Punch it down.
• 6. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. fold in the sides to make a free-form square. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. (I only made 2 larger loaves of bread.) Led stand, uncovered, until doubled, about 2 hours.
• 7. Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ALMOST FAMOUS ROSEMARY BREAD

Steps:

• 1. Stir yeast, sugar and 1/4 cup of warm water. Let it sit until it gets foamy, about 5 minutes. Add 1 Tbs. olive oil, the flour, 1 1/2 Tbs. rosemary, salt (fine) and 3/4 cup warm water, stir with a wooden spoon (or with dough hook on medium speed - with mixer - adding a little flour if the dough sticks to the bowl, about 8 minutes. Brush a large bowl with olive oil. Generously flour a work surface, turn the dough out and divide into 4 pieces. Working with 1 piece at a time, sprinkle flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn dough over, then tuck corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with remaining dough, putting 2 balls on each sheet. Let stand uncovered, until more than doubled, about 2 hours. Preheat the oven to 400 degrees. Bake loaves 10 minutes; brush with remaining 1 Tbs. olive oil and sprinkle with the Kosher salt and remaining 1/2 Tbs. rosemary. Continue baking until golden brown, about 10 minutes. Cool. Serve with olive oil seasoned with pepper.