Rosemary Olive Oil Bread
Makes 2 loafs
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 130g wholewheat flour
- 1 &1/2 (198g cup plain flour)
- 1 cup warm water
- 1 packet/envelope of active dry yeast
- 1 tbsp sugar
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 tbsp melted butter
- 2 tbsp chopped fresh rosemary (divided)
- Olive oil to coat bowl
- Sea salt flakes (fleur de sel, to sprinkle)
- Olive oil
- Cracked Black pepper
- Balsamic Vinegar
Instructions
- 1
Mix warm water, yeast, and sugar into stand mixer bowl.
- 2
Let stand for 5-10 minutes until frothy.
- 3
Meanwhile whisk plain flour and wholewheat flour together in a separate bowl.
- 4
When yeast is bubbly and active, add in sea salt, 1 tbsp rosemary, 1 tbsp olive oil into mixture.
- 5
Turn on mixer fitted with dough hook on low, and slowly add in flour.
- 6
When incorporated, allow to knead on low for 1-2 minutes, then medium speed for 5 minutes.
- 7
Or you can hand knead which will take about 10-12 minutes.
- 8
The dough should appear smooth and pull of the sides.
- 9
Grease a mixing bowl with olive oil, and transfer dough into the bowl flipping once to coat it with oil.
- 10
Cover with cling wrap or damp towel, and allow it to rise until double in size. About 1 hour.
- 11
Punch it down, divide dough into 2, shape into round loaves, and place on baking sheet lined with parchment paper.
- 12
Sprinkle the remaining 1 tbsp rosemary, and pat it on to make sure it sticks on the loaves.
- 13
Cover and allow to rise again until doubled. (45 minutes)
- 14
Bake in preheated oven for 15-20 minutes at 190C, until golden.
- 15
Remove from oven, brush on melted butter and sprinkle sea salt flakes.
- 16
Transfer to wire rack to cool.
- 17
Serve with olive oil & crack black pepper, and/or olive oil with balsamic vinegar for dipping.