September 1st, 2011

Rosemary Olive Oil Dipping Bread

You know that smell when you walked into a Romano’s Restaurant . . . mmm, fresh-baked bread  . . .  you just can’t wait for them to bring that hot loaf and olive oil to dip it in.  Why wait to eat out when you can have that fresh-baked smell and taste at home any time!

I love fresh rosemary {if you follow this blog long enough you’ll figure that out on your own}.  Bake rosemary in bread and it’s just heavenly.  If you don’t already, you really should grow some rosemary  in your backyard or even in a pot on your balcony- it’s easy and so good to use in recipes.

This is an easy bread recipe anyone can make {really, you can do it and  it will definitely impress your family and friends}.    For maximum pleasure, eat this bread hot out of the oven with olive oil and fresh cracked pepper to dip in!

 

Rosemary and Olive Oil Dipping Bread

Ingredients

1 tablespoon rapid-rise yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons fresh rosemary, coarsely chopped -dried will work, but I like the fresh better (divided use)

2 tablespoons extra-virgin olive oil (divided use)

Directions:

1.  Mix together yeast, sugar, and warm water in the bowl of your mixer and allow to activate (dissolves and gets foamy).

2.  Mix in 1 tablespoon of the olive oil, salt, and 2 cups of flour (use the other 1/2 cup if necessary).  Dough will be soft.

3.  Add one generous tablespoon of the fresh chopped rosemary.

4.  Knead with dough hook for about 5 minutes (10 minutes by hand), until smooth and elastic.

5.  Oil or spray a large bowl; put dough in and cover with a towel.  Let rise in warm place until doubled (30-45 minutes).

6.  Punch down dough and divide in half.  Form two rounds and place on greased baking sheet.

7.  Sprinkle dough with remaining chopped rosemary and lightly press into the surface.

8.  Let loaves rise until doubled (30-45 minutes).

9.  Preheat oven to 375 degrees.  Bake bread for 15-20 minutes – until lightly browned.

10.  Remove from oven and  brush tops with remaining olive oil.  (Transfer to a wire rack so bread doesn’t sweat on the bottom.)

Serve immediately

Place a few tablespoons of extra-virgin olive oil on a small plate and add fresh cracked black pepper to dip in.  It’s also good with a little balsamic vinegar added to the mix.

 

 

 

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3 Responses to “Rosemary Olive Oil Dipping Bread”

  1. This looks so good! I’m going to try it this weekend. Also, The site looks fabulous!

  2. I’ve tried other recipes for this bread that didn’t come out to well (my bad, I’m sure!) I can’t wait to try yours! This is my husband’s favorite thing to eat at Romano’s! Thanks for sharing, Kyra!

  3. […] came across this recipe for rosemary olive oil dipping bread, over at Caramel Potatoes. (A recently found blog  full of […]

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