Rosemary Garlic Bread

Rosemary Garlic Bread

from chewoutloud.com
Appetizer
145 min
8 servings
221 kcal / serving

This rustic rosemary garlic bread is wonderfully golden brown on the outside with a soft, fluffy center and plenty of garlic flavor. People say it's as good as (or even better) than Macaroni Grill Rosemary Bread!

Ingredients

  • 1 ½ teaspoonsactive dry yeast
  • 1 cupwarm water (110-115f)
  • 2 teaspoonswhite sugar
  • 2 teaspoonsfine salt
  • 3 tablespoonsextra virgin olive oil
  • 2 ½ cupsbread flour
  • 1 tablespoondried rosemary
  • ¼ teaspoonfreshly ground black pepper
  • ½ teaspoondried oregano
  • 1 headroasted garlic
  • extra olive oil for brushing on top and serving
  • coarse sea salt for sprinkling on top
  • clean water in spray bottle
  • olive oil (extra virgin)
  • balsamic vinegar (good quality)

Directions

  1. 1

    In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams.

  2. 2

    Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes.

  3. 3

    Add rosemary, black pepper, and oregano. Knead another 5 minutes.

  4. 4

    Gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine, but still should be manageable.

  5. 5

    Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap.

  6. 6

    Place in a warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)

  7. 7

    After dough is doubled, gently punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet.

  8. 8

    Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approximately 1 hour.

  9. 9

    After dough has doubled again, very gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Try not to deflate loaf at all.

  10. 10

    Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking.

  11. 11

    Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake (it should be pretty quick).

  12. 12

    Let bread rest 5 minutes before cutting into it. Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar!