ROSEMARY BREAD
Yield:
One Loaf
Ingredients
- 1 and 1/2 teaspoons dry active yeast
- 2 teaspoons sugar
- 1 and 1/2 cups tepid water
- 2 cups all-purpose flour
- 2 cups bread flour
- 1 teaspoon salt
- 1/4 cup olive oil
- 1-2 sprigs fresh rosemary or 2-3 tablespoons dried rosemary
- Sesame seeds (optional)
Instructions
- Begin by proofing the yeast. Combine the yeast, water, and sugar and mix. Set aside about 8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. Your yeast is good and ready!
- Combine the flour with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.
- This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.
- Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. Set aside to rise until doubled in size. This takes about 45 minutes to 1 hour. It may take longer if it is cold in your home.
- Preheat oven to 500 °F, 260 °C.
- Tip: If you have a cast iron pan and a pizza stone place the cast iron pan on the lowest rack of your oven and the pizza stone in the middle rack. Place them in the oven while the oven is cold so that the pizza stone does not crack. Let them warm while the oven is preheating. Doing this will help you create bakery style bread rings. Crusty on the outside and soft on the inside.
- Remove the rosemary leaves from the sprig and set aside. Use them whole or finely chop them.
- Punch the dough down and knead in the rosemary leaves then form into a ball. You may also form it into a baguette. I prefer the round shape.
- Place the formed dough onto a half sheet pan lined with parchment paper and cover with a clean towel. Set aside to rise about 30 minutes. It will almost double in size.
- Brush the top of the dough with water. Make 4 decorative slices on top and sprinkle with sesame seeds if desired.
- To create a nice crusty top, pour 1 cup of ice water in the cast iron pan to create steam. Place the baking tray with the dough on it on the middle oven rack. Reduce the oven temperature to 450 degrees Fahrenheit, 230 degrees Celsius. Let it bake for 30 minutes.
- Remove the bread from the pan and place directly onto the pizza stone and bake 5 more minutes. This will make the bread have an extra crispy crust.
- Allow the bread to rest at room temperature at least 30 minutes before slicing. This will allow the steam to distribute throughout the bread and create a very moist interior.
- Warm the bread in the oven for 5 minutes before slicing.
- Enjoy!
Great recipe! I made it exactly how you said and it was delicious! Except I used a spray bottle with water instead of painting the water on and I used 1 tsp of oregano with the rosemary. Thanks
Fabulous- will give this a try ASAP
Naslie
I am excited to try this bread recipe! If I don’t have bread flour, may I use 4C all purpose flour?
Yes, it will have to be kneaded for an extra 6-7 minutes. Enjoy!!
My bread came out so nicely…thank you! I added roasted garlic. I have baked it a few times and now am baking to share with neighbors.
I have been making bread for many years, good but just not good enough. I have made your bread several times now per your instructions, and it is excellent every time, so thank you.question, does the bread freeze well?
Thank you again,
Louis Crecchio…
PS, I have made more of your recipes and they all turn out very good!!!
Hi and thank you so much! I’m so glad that you’re enjoying my recipes.
Yes!!! The bread freezes well. Once it is baked, wrap it tightly in parchment and plastic wrap and freeze it for a few weeks. Warm the bread in a 350 °F oven until it is toasted and enjoy it 🙂
Hi,
I made your bread as per the recipe, it came out lovely however my bread wasn’t crispy on the outside but super soft in general. I am wondering if I would leave out the step, brushing the dough with an ice water would make a difference or not, because the water usually softens the dough. Thanks 🙂
Χρόνια πολλά, Καλές γιορτές,
Thank You for your wonderful recipes- I love them!
You had posted a 2 layer white cake with whipped cream and raspberries and a marzipan topping a while back —you had called it “ Princess Cake”
I cannot seem to find it in your recipes
Can you please email me the recipe??
Thank You,
Athanasia Vaselopulos
Hi Athanasia!! I shared that in my instagram stories and plan on recording it next week. If all goes well, the recipe will be up by next weekend, hopefully 🙂
I’m letting my flour rise, first rise. Rosemary bread. But I only had all purpose flour Recipe called for 2 cup bread flour & 2 cups regular. Was way to sticker. Maybe it’s where I live? (Florida) so I added almost a little bit of flour to get it able to take out of my stand mixer. Almost another cup? Do almost 5 cups flour. Do I have to use use bread flour. I’m letting it rise & see what happens. Then shape on parchment paper for one more rise. Black fry pan on bottom rack & ice water. I had to use 3/4 cup of extra flour. ?? Love the recipe
It sounds like you’re doing great with the rosemary bread! All-purpose flour can be a bit stickier than bread flour, especially in humid environments like Florida. The extra flour you added should help with the texture. You don’t have to use bread flour, but it does give a nice chewy texture.
Just let it rise and see how it turns out! Shaping it on parchment paper is a smart move for easy transfer. Using a black fry pan with ice water will help create a lovely crust. I can’t wait to hear how it turns out! Happy baking!
can I use half all purpose flour and half wheat flour?? I love your recipes, love your Lagana bread, made it heaps of time..thanks for sharing wonderful recipes 😋
Thank you so much for your kind words and for making the Lagana bread so many times — that really makes me happy! Yes, you can definitely try using half all-purpose flour and half wheat flour. It will give your bread a bit more texture and a nuttier flavor. Just keep an eye on the dough’s consistency, as whole wheat can absorb more liquid, so you might need to adjust with a little extra water. Happy baking!