Rosemary and Olive Oil Bread
Rosemary and Olive Oil Bread

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rosemary and olive oil bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sold to top Restaurants in UK. Created by Spanish Chef Javier De La Hormaza. Rosemary Olive Oil Bread The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. Tips for Making Rosemary Olive Oil Bread This recipe calls for bread flour, but you can substitute all-purpose flour + vital wheat gluten.

Rosemary and Olive Oil Bread is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Rosemary and Olive Oil Bread is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have rosemary and olive oil bread using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rosemary and Olive Oil Bread:
  1. Get 1 + 3/4 cup of Bread flour
  2. Prepare 1 + 3/4 cup of plain flour
  3. Make ready 2/3 cup water
  4. Take 1 tablespoon olive oil
  5. Make ready 1 tsp dried yeast
  6. Prepare 2 tsp salt (fine)
  7. Make ready After proving:
  8. Get 1 tbsp olive oil
  9. Make ready 1 tbsp water
  10. Get 1 tbsp coarse salt
  11. Make ready chopped rosemary

It is soft on the inside with a perfectly crunchy crust. I think this bread is best enjoyed warm and that is how we enjoyed half of it last night; warm, right out of the oven. In a large bowl combine the flour, salt, rosemary, and olive oil. Pour the yeast water into the bowl.

Instructions to make Rosemary and Olive Oil Bread:
  1. Mix the flours together and then mix in the water. Add the yeast and the fine salt. Knead for 2-5 minutes. Place the dough in a bowl, cover with clingfilm and leave to double in size. Around 1.5 hours.
  2. Oil (generously) a 12 x 17 inch tin and tip the dough out. Using your fingers stretch the dough to fill the tin. If it doesn't give then cover and come back every 15-30 minutes until it fits.
  3. Once the dough fills the tin, cover and leave to prove for 30 minutes. Turn on the oven to 220c to preheat.
  4. Mix the water and oil, using your fingers press dimples into the dough and then drizzle the water and oil mix over the dough. Sprinkle over the salt and the rosemary.
  5. Bake for 15 minutes, turning the tray around half way through.

In a large bowl combine the flour, salt, rosemary, and olive oil. Pour the yeast water into the bowl. Stir until a soft dough ball forms. Incredibly tasty Olive Oil and Rosemary Artisan Bread Recipe This Olive Oil and Rosemary Artisan Bread Recipe is one of my favorite bread recipes. It's rustic profile is visually appealing and the flavor is to die for.

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