Rosemary Olive Oil Bread Recipe

Craving a bread that's more than just, well, bread? This Rosemary Olive Oil Bread might be your new favorite. It's a delightful departure from the usual white or sourdough, bursting with fragrant rosemary and a delightfully moist texture thanks to the olive oil. Perfect for a weekend baking project, this bread is sure to become a star at your next gathering, or simply a delicious treat to enjoy all week long.

Prep time: 20 min

Cook time: 30 min

Serving: 12

What you’ll need:

• 3 ½ cups all-purpose flour

• 1 ½ tsp salt

• 1 tbsp sugar

• 2 ¼ tsp active dry yeast

• 1 ¼ cups warm water

• 1/4 cup olive oil

• 1 tbsp fresh rosemary, chopped

Instructions:

1. In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes foamy. This step is crucial as it ensures the yeast is active and ready to work its magic in your bread dough.

2. In a large mixing bowl, mix the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil.

3. Mix the ingredients together until a dough forms. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Kneading helps develop the gluten, which gives the bread its structure and chewiness.

4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours. The dough should double in size. This rise allows the yeast to produce gas, making the dough airy and light.

5. Preheat your oven to 375°F (190°C) while the dough is rising.

6. Once the dough has risen, punch it down to release the gas. Knead in the chopped rosemary, distributing it evenly throughout the dough. The fresh rosemary adds a delightful fragrance and taste to the bread.

7. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet. Cover the loaf with a cloth and let it rise for an additional 30 minutes. This second rise allows the dough to expand further, ensuring a light and fluffy texture.

8. Before placing the loaf in the oven, brush the top with olive oil. This helps create a beautiful golden crust.

9. Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

10. Let the bread cool on a wire rack before slicing. Serve it warm, perhaps with a drizzle of extra virgin olive oil or a pat of butter.

Nutrition:

Calories 180, Carbohydrate 26g, Protein 4g, Fat 7g, Fiber 1g, Sugar 1g

Helpful Tips:

1. Fresh yeast and rosemary will yield the best flavor. Ensure your yeast is not expired and your rosemary is freshly chopped for optimal taste.

2. Ensure the water is warm, not hot, to avoid killing the yeast. Aim for a temperature around 105-110°F (40-43°C).

3. Knead the dough until it’s smooth and elastic. This can take 8-10 minutes by hand. If you’re using a stand mixer with a dough hook, it might take a bit less time.

4. If your kitchen is cool, you can create a warm rising environment by placing the dough in an oven that's been slightly warmed (not hot) and then turned off.

5. Brushing the top of the loaf with olive oil before baking helps create a beautiful golden crust and enhances flavor. Be gentle to avoid deflating the risen dough.

6. Let the bread cool completely on a wire rack before slicing. Cutting into warm bread can make it dense and gummy.

7. Store the bread in a bread box or a loosely wrapped paper bag to maintain its crust. Avoid plastic bags as they can make the crust soft.

The warm aroma of rosemary and the rich, buttery notes of olive oil will fill your kitchen as this bread bakes. Pair it with a simple salad and cheese for a light lunch, or serve it alongside a comforting bowl of pasta. No matter how you choose to enjoy it, this bread is sure to become a new favorite. Happy baking!