Rosemary-Olive Oil Bread

Rosemary-Olive Oil Bread

Ingredients:

• 3 1/2 cups all purpose flour

• 2 teaspoons instant or active dry yeast

• 2 teaspoons kosher salt or sea salt

• 1/3 cup olive oil

• 1 cup warm water + more as needed

• 1 1/2 to 2 tablespoons chopped fresh rosemary, to taste

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. With the machine on low, slowly add the olive oil. Add enough water (a little at a time). Add rosemary and process until dough has come together, about 2 minutes. Increase speed to medium and process for 6 to 8 minutes. Dough should be slightly sticky to the touch.

2. Turn the dough onto a floured work surface, knead for 30 seconds forming into a ball. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 to 2 hours.

3. When the dough has risen, deflate it and shape it into a round ball. Flour a banneton (proofing basket) or line a bowl with a well-floured kitchen towel and place loaf into it, seam side up. Cover and let rise for 1 to 2 hours.

4. Preheat the oven to 425°F. Place a cast-iron skillet on the floor of the oven (or on the lowest rack). Place a baking stone on a rack above the skillet. The baking stone needs about 1 hour to be properly heated.

5. When you're ready to bake, turn the dough out onto a parchment-lined baking sheet. Dust the top with flour and slash the top.

6. Slide the loaf onto the baking stone. Carefully pour 1 cup hot water into the skillet to create steam and immediately close the oven door.

7. Bake the bread for 45 to 50 minutes, until the crust is golden brown and the bottom sounds hollow when tapped. The internal temperature should read 200°F when measured with a digital thermometer.

8. Remove the bread from the oven and cool it on a rack.

Yields: 1 loaf

Notes&Tips:

• Rosemary is one of my favorite herbs. With so much fresh herbs in my garden this time of year, I find ways to incorporate it into my everyday cooking.

• This is a simple bread with the addition of rosemary. Olive oil is used instead of butter, but the results are delicious as it pairs well with the herb.

• Use this Rosemary-Olive Oil bread to make sandwiches or with your favorite jam for breakfast or a snack. Pair this bread with your favorite cheese, like goat or a sharp Amsterdam Old Aged Gouda.