Yummy Rosemary Bread

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If you’ve seen the Netflix food documentary, Cooked, and watched the ‘Air’ episode, you would have seen and fallen in love with bread, that is, if you hadn’t already committed your life to this beautiful creation.

Now, I must admit that for almost a year now, I’ve practiced to only eat naturally made breads, those are the ones without those gross additives. That being said, if I was starving and the only thing around was fake bread, I’d eat it. At the same time, I don’t eat the good stuff often, cause, hello! bread is notoriously carby and not in a ‘gets me lean way’. BUT, from time to time I choose to indulge in crusty, crispy bread that I purchase from a really good bakery, like Eleni’s Bakery in Kingston or breads that I make at home.

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Today I’ll teach you how to make a Rosemary Bread. In our garden, we’ve got about 1/2 dozen rosemary shrubs growing all in the same area; I call it the rosemary bushes. My cat is aptly named Rosemary because she’s pretty much always hanging out in the rosemary bushes.

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Naturally, with so much rosemary in the backyard, we don’t limit its use to meats or tea so this recipe is only one in a line of rosemarycentric recipes.

The recipe calls for only two sprigs of rosemary so no stress if you don’t have a garden full like me. You could even use dried rosemary as a substitute but fresh is better. If you do have a rosemary bush, try to find sprigs with blossoms; the little lavender flowers have the most delicate rosemary flavour and look undoubtedly pretty used as garnish.

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I added garlic (and rosemary) on top of my bread because I love garlic bread but if you’re not a fan of garlic, just eliminate it when you’re making this recipe.

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Also, don’t let the amount of extra virgin olive oil scare you, it’ll get your bread crispy and crusty, just the way it should be.

The pan I used also helped to achieve this crust. I used a dutch pot style frying pan, known by non-Jamaicans as a cast iron skillet.

So without more chatter, lets get into the recipe.

Rosemary Bread

  • Servings: 8 slices
  • Difficulty: moderate
  • Print

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This is just perfect with soups and as a side to pasta or as apart of your breakfast.

INGREDIENTS

The Dough:

1 cup warm water at 110°F

1 tablespoon granulated sugar

1 tablespoon active dry instant yeast

3/4 teaspoon sea salt or table salt

1/4 cup extra virgin olive oil

2 1/4 cups all-purpose flour

Baking:

2 tablespoons extra virgin olive oil, divided

2 cloves garlic, thinly sliced (optional)

2 sprigs rosemary, divided or 2 teaspoons dried rosemary, divided

1/2 teaspoon sea salt or table salt

INSTRUCTIONS

  1. Add water, sugar and yeast to a stainless steel or glass bowl. Mix with a wooden spoon and let it hang out for 5 minutes. It should be bubbley afterwards.
  2. Add the salt, oil and flour and mix with the wooden spoon to form a super sticky, soft dough.
  3. Turn the dough out onto a floured surface and keep extra flour on hand for dusting.
  4. Knead for about 8-10 minutes to get the dough stretchy but still soft and moist (don’t add too much flour or the dough will be tight and dry). Add one of the rosemary sprigs or 1 teaspoon of the dried rosemary. You can use a mixer with the dough hook attachment and knead the dough for 8 minutes.
  5. Oil the bowl you mixed the dough in with extra virgin olive oil. Scrape the dough up and shape it into a ball then put it in the oiled bowl. Turn it in the bowl to get oil all over.
  6. Cover with a towel and let it rise for 45 minutes.
  7. Pour 1 tablespoon of oil into the cast iron skillet.
  8. Once risen, punch the dough down and remove it from the bowl. Press it down into the skillet lightly to get an even surface.
  9. Make a pattern on the surface of the dough using a sharp knife or razor ( I did random slits).
  10. Pour on the other 1 tablespoon olive oil. Add the other sprig of rosemary (or dried rosemary) and the sliced garlic. Cover and let proof again for 20 minutes.
  11. Preheat the oven to 400°F.
  12. Once risen, bake the dough for 20-25 minutes until the top is golden brown.
  13. Check doneness by tapping on the bread surface; if it sounds hollow, its done. After baking, remove the bread from the pan, otherwise it won’t be crispy.
  14. Cool it a bit on a cooling rack and add the rosemary blossoms. Slice it up and serve it warm.

I hope you shine today!heart

 

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