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Olive Oil and Rosemary Artisan Bread Recipe

Olive Oil and Rosemary Artisan Bread, Artisan Bread Recipe, Homemade Bread Recipe, Herb Bread Recipe
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5 from 7 reviews

Try this Olive Oil and Rosemary Artisan Bread Recipe and give the family a real treat. Baking your own bread is not as difficult as you might think!

Ingredients

Scale
  • 1 c. water
  • 2 1/2 tsp. active dry yeast (I use Fleischmans)
  • 2 tsp. sugar
  • 2 tbs. olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 tbs. fresh rosemary, chopped
  • 2 1/2 - 3 c. flour

Instructions

  1. Combine the water (warm), yeast, and sugar in the "pre-warmed" bowl of your stand mixer. The water should be 110-120 degrees. Stir until the yeast dissolves and set aside until the mixture becomes bubbly. It will take about 10 minutes.This step is called "proofing the yeast" in "baker -speak".
  2. In a separate bowl, combine the salt, pepper, rosemary,and 2 1/2 c. flour.
  3. Pour olive oil into the wet ingredients, and start the stand mixer (with dough hook attached) to mix. Add the flour mixture 1/2 c. at a time, and continue mixing until the dough forms a ball, clinging to the dough hook and has pulled away from the side of the bowl.
  4. Continue to knead with the dough hook for 5 minutes. If the dough stays sticky, add the additional 1/2 c. of flour.
  5. Place the dough in a greased bowl (I use glass or ceramic not plastic). Cover with a damp towel and place in a warm, draft free place until it doubles, about 1 hour.
  6. Punch the dough down, and turn out on a floured surface.
  7. Shape it into a round or oval loaf. Put a piece of parchment paper on a flat cookie sheet (no sides) and sprinkle it with corn meal. Place the loaf on the sheet: cover, and let rise to double once again.
  8. Place your pizza stone in the oven on the middle shelf, a half sheet pan on the bottom shelf, and preheat to 450 degrees.
  9. When the dough is done rising carefully remove covering, and carefully make a 1/4" deep cut with a sharp knife across the top of the loaf for decorative appeal (if you want).
  10. Gently slide the loaf on the parchment paper, onto the pizza stone. Add 1 cup of water to the half sheet pan on the bottom rack (this will create stem in the oven that will make for a crispy crust). Reduce oven temp to 400 degrees.
  11. Bake for 20 minutes and then check it, The top should be golden brown. Tap the loaf, you are looking for a hollow sound which will indicate it is done baking. If not done, put in for 5 mins more and check again.

Find it online: https://www.wildernesswife.com/blog/2015/03/28/olive-oil-and-rosemary-artisan-bread-recipe/