The Olive Bin

Rosemary Olive Oil Bread

In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof. Stir in the salt, rosemary, seasonings, olive oil, and flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven (and pizza stone)to 400F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped. Makes 1 round loaf.
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Ingredients

1 C warm water (100-110 F)

1 T sugar
2 tsp active dry yeast
1 tsp salt

1 T fresh rosemary, chopped (or 1 tsp dried)
1/4 tsp Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp freshly ground black pepper
2 T of The Olive Bin's Rosemary Olive Oil
3 C flour (any combination equaling 3 cups)
1 egg, whisked + 1 Tbsp. water, for egg wash
Dried rosemary, for sprinkling

Directions

  1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof. Stir in the salt, rosemary, seasonings, olive oil, and flour and stir until the dough forms a ball.
  2. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
  3. Meanwhile, preheat oven (and pizza stone) to 400F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped. Makes 1 round loaf.

Associated Products

Rosemary Olive Oil
Rosemary Olive Oil
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