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Ingredients
- 1 1/4 oz active dry yeast
- 2 teas sugar
- 2 tblsp extra virgin olive oil, plus more for brushing and serving
- 2 1/2 cups all purpose flour, plus more for dusting
- 2 tblsp dried rosemary
- 1 teas fine salt
- 1/2 teas kosher salt
- Freshly ground pepper
Details
Servings 4
Preparation
Step 1
1. Stir the yeast, sugar, and 1/4 cup warm water in a large bowl ( or in the bow of a stand mixer). Let sit until foamy, about 5 minutes.
2. Add 1 tblsp olive oil, the flour, 1 1/2 tblsp rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon ( or with the dough hook if using a mixer) until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour is necessary, until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes).
4. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and elt stand at room temperature until more than doubled, about 2 hours.
5. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a freww 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, uncovered, until more than doubled, about 2 hours.
6. Preheat the oven to 400. Bake the loaves 10 minutes; brush with the remaining 1 tblsp olive oil and sprinkle with the kosher salt and the remaining 1/2 tblsp rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
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