Rosemary Olive Oil Bread
This rosemary olive oil bread is soft on the inside with a crunchy outer crust
It’s no secret that I love carbs. I don’t think I can ever give it up. Those diets that cut carbs – I probably would die. I can’t go a day without eating pasta, rice, or bread!
I swear there’s not a better smell than walking by a bakery and smelling fresh bread coming out of the oven. I was reading this book, The Sharper Your Knife, The Less You Cry by Kathleen Finn last month (which by the way, if you have not read it, I highly suggest you do. It’s a really easy read and it takes you through her journey at the Le Cordon Bleu in Paris), and throughout the book, she talked about walking by all these patisseries and she’d describe the smell of fresh bread coming out of brick ovens. I want to experience that. It just sounds so heavenly and so rustic.
My favorite winter herb is rosemary, hands down. I love the smell of it. It’s so aromatic and smells medicinal to me sometimes. However, let’s not talk about the one time Jason and I killed an ENTIRE rosemary tree in less than a week. Yeah, these are pretty hearty herbs, we were clearly not born with green thumbs. I love getting rosemary and olive oil bread fresh from bakeries. It just smells SO GOOD. I wanted MY house to smell that way and let me tell you – if you make this bread, you will want to live in your oven (ok, not reallllly).
Anyway, make this this winter. It’s so fluffy on the inside and not a super hard crust on the outside. Dip it in some balsamic vinegar and olive oil and I’m pretty sure you’ll want to make a second batch of this.
- 1 cup warm water (110 degrees Fahrenheit)
- 1 tbsp. granulated sugar
- 2 tsp. active dry yeast
- 2 tbsp. fresh rosemary, chopped
- ¼ tsp. Italian seasoning
- ¼ tsp. ground black pepper
- 2 tbsp. extra virgin olive oil
- 1½ cups all purpose flour
- ½ cup bread flour + extra for kneading
- 2 tbsp. cornmeal
- 1 egg + 1 tbsp. water, whisked
- 1 tbsp. fresh rosemary for sprinkling
- In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add flours, rosemary, Italian seasoning, and pepper. Mix to combine. Add in the yeast water and olive oil and mix until dough starts to form and starts to pull away from the bowl.
- Knead for 5 minutes with the dough hook. If it feels too sticky, add a bit of flour to it, a tablespoon at a time.
- Once it’s been kneaded, place dough in a lightly greased bowl and place in a warm, draft-free place, and let rise for 1 hour.
- After dough has risen and doubled in size, punch it down and form it into a round loaf. Using a pizza pan (or pizza peel, whatever you have), dust with cornmeal and place loaf on top. Cover and let rise for another 45 minutes.
- In the meantime, put a pizza stone in the oven and preheat to 400 degrees.
- Once the dough has risen, brush the top of it with the egg wash mixture then sprinkle rosemary on top.
- Carefully slide the dough onto the pizza stone (it should slide off very easily with the cornmeal underneath it) and bake for 20-25 minutes until the top is nicely browned and there’s a hollow sound when tapped.
- Let cool slightly before slicing and dipping in olive oil and balsamic vinegar.
- Store in an airtight container.
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