Rosemary bread with a crunchy crust and a wonderfully soft crumb. Impress your friends and family with this delicious, homemade rosemary bread!
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Made by Véronique
Published at 2014-09-07, this recipe is for 4 people and takes 6 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-05-2023
View the original recipe via:
https://ohmydish.com/recipe/rosemary-bread
Add 60 ml of lukewarm water to a small bowl. Stir in the yeast and a tablespoon of sugar. Leave to stand for a few minutes until it becomes foamy.
Add half a tablespoon of olive oil, the flour, a pinch of salt and dried rosemary to the bowl of the stand mixer. Gradually add the remaining 115 ml of lukewarm water and the yeast mixture. Mix to combine, then knead at medium high-speed for 8 minutes until you have a smooth, elastic dough (manual kneading will take around 10 minutes).
Shape the dough into a ball, then cover the bowl of the mixer with a damp kitchen towel. Let the dough rise for 2 hours in a warm place.
Knead the dough for another 5 minutes, divide the dough into 2 equal pieces and shape each into a ball. Place the balls of dough on a baking tray lined with baking parchment.
Leave to stand (uncovered) for 10 minutes, or until the dough has doubled in size. You could make 1 larger loaf, if you prefer.
Preheat the oven to 200 degrees celsius. Bake the rosemary loaves for 10 minutes, then take the loaves out of the oven, brush with half a tablespoon of olive oil and sprinkle with some sea salt and a quarter tablespoon of rosemary.
Place the loaves back in the oven and bake for a further 10 minutes until golden brown. Transfer the baked loaves to a wire cooling rack, and leave to cool. Serve the rosemary bread with good quality olive oil and balsamic vinegar. Enjoy!
