Mini Rosemary Olive Oil Bread

By vealam

Ingredients

• 2 1/2 tsp. active dry or instant yeast
• 2 tsp. white sugar
• 1/4 cup warm water (about 110° F.)
• 2 Tbsp. extra-virgin olive oil
• 3/4 cup warm water (about 110° F.)
• 2 1/2 cups all-purpose flour
• 1 1/2 Tbsp. dried rosemary
• 1 tsp. fine salt
• 1 Tbsp. olive oil, for brushing
• 1/2 tsp. kosher salt, for garnish
• 1 tsp. dried rosemary, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 155mins
Adapted from seasonsandsuppers.ca

Preparation

Step 1

In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the yeast, sugar and warm water. Stir and let stand until foamy, about 5 minutes.

Add the olive oil and water and stir to combine. Add the flour, 1 1/2 Tbsp. rosemary and the salt. Mix on low speed with kneading hook or with a wooden spoon until a soft dough forms that is not too stiff or sticky (you may need to add a bit more flour. I added about 1/4 cup more. Add 1 Tbsp. at a time until dough reaches desired consistency).

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until doubled, about 60-90 minutes.

Line a baking sheet with parchment or brush with olive oil. Generously flour a work surface.

Turn the dough out onto a floured surface and divide into 4 equal pieces. Working with one piece at a time, sprinkle some flour on the dough if it’s sticky, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, covered with a clean tea towel, until doubled, about 1 hour.

Preheat the oven to 400° F. Bake the loaves 10 minutes, then remove from oven, brush with the remaining 1 Tbsp. olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Return bread to oven and continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper, for dipping, if desired.