Rosemary Olive Oil Bread

Here's a winner that I found on Pinterest- it reminds me of one of my favorite quick breads from Anna Hampton. I thought using all whole wheat flour would detract from the flavors of the rosemary, so I used a mix of whole wheat and bread flour, and modified the method a bit. Using steam will help create a crispy crust - see a good tutorial here. Yummy!


-A Hint of Honey, modified

1 cup warm water (100-110 F)

1 Tbsp. organic cane sugar

2 tsp. active dry yeast

1 tsp. salt

2 Tbsp. fresh rosemary, chopped (or 2 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 Tbsp. extra virgin olive oil

1/2 cup white whole wheat flour

1 1/2 to 2 cups bread flour

1 egg, whisked + 1 Tbsp. water, for egg wash

dried rosemary, for sprinkling

freshly grated parmesan cheese, for sprinkling

DIRECTIONS

1. In a Bosch or large bowl, combine the warm water, sugar, and yeast. 

2. Add flours, salt, rosemary, seasonings and olive oil. Mix on speed one, adding more bread flour as necessary until dough pulls away from the sides of the bowl. Increase to speed two and mix for 6 minutes (equivalent of letting dough rise once). Dough should be smooth and slightly sticky. 

3. Form dough 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.

5. Meanwhile, preheat oven (and pizza stone) to 450 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. If you don't have a steaming system, use a spray bottle and spray sides of oven with water to create steam and then quickly add bread, preserving as much steam as possible. Reduce heat to 400. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.