Almost Famous Rosemary Bread

By khojnicki

Ingredients

• 1 1/4 oz. packet active dry yeast
• 2 tsp sugar
• 2 tbsp EVOO plus more for brushing and serving
• 2 1/2 c all purpose flour plus more for dusting
• 2 tbsp dried rosemary
• 1 tsp fine salt
• 1/2 tsp kosher salt
• Freshly ground pepper

Details

Servings 4
Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

Stir the yeast, sugar and 1/4 c warm water in a large bowl. Let sit until foamy, about 5 mins.

Add 1 tbsp olive oil, the flour, 1 1/2 tbsp rosemary, the fine salt and 3/4 c warm water; stir with a wooden spoon until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 mins. Or knead with a dough hook on medium high about 8 mins.

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

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 free form square. use a spatula to turn the dough over and tuck under the corners 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.

Preheat the oven to 400 degrees F. Bake the loaves 10 mins; brush with the remaining olive oil and sprinkle with kosher salt and the remaining 1/2 tbsp rosemary. Continue baking until golden brown, about 10 more mins. Transfer to a rack to cool. Serve with olive oil seasoned with cracked pepper.