A new take on a favorite seasoned dairy-free olive oil bread--this recipe includes fresh rosemary, Italian seasoning and cornmeal. The result soft bread on the inside and crusty golden on the outside. Serve on the side of any meal. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Rosemary Olive Oil Bread Rosemary Olive Oil Bread Recipe | RecipeSavants.com PT1H Serves 4 Ingredients: 1 Cup Warm Water 1 Tablespoon Sugar 1 Package Active Dry Yeast 1.5 Cups All-Purpose Flour 0.5 Cup Bread Flour 2 Tablespoons Fresh Rosemary 0.25 Teaspoon Italian Seasoning 0.25 Teaspoon Freshly Ground Black Pepper 0.5 Teaspoon Salt 2 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Cornmeal 1 Egg + 1 Tablespoon Water 1 Tablespoon Fresh Rosemary 1 Teaspoon Coarse Sea Salt In a small bowl, combine yeast, sugar and warm water. Keep aside for 10 minutes. In a stand mixer bowl or a medium mixing bowl, combine flours, Italian seasoning, 2 tablespoons of fresh rosemary, salt and black pepper. Stir in olive oil and yeast mixture until dough-like mixture forms. Flour a working surface loosely with some flour and knead dough over it until elastic, for 5 minutes. Or knead in a hook attached stand mixer for 5 minutes. Add a tablespoon of flour at this stage if the dough feels sticky. Lightly spray a large bowl with cooking spray and transfer the dough to the bowl. Cover with a towel and let rest in a warm area until it doubles in size, about an hour. Punch down once it’s doubled and transfer to a floured surface. Form a long or round loaf out of the dough. Line a round pizza pan with parchment paper and dust the parchment with cornmeal. Place dough over it and cover with a damp towel and keep aside to rise, 45 minutes. When still 30 minutes to go while the dough is rising preheat oven to 400 degrees. And place a pizza pan or a pizza stone in the oven. Once risen, brush the dough top with the egg wash. Slash the dough top using a sharp knife and sprinkle with coarse sea salt and 1 tablespoon of rosemary. Place loaves in preheated oven and bake about 20 to 25 minutes or until hollow when tapped and the top is golden brown. Let the bread cool before slicing. Serve with olive oil or balsamic alongside.

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