Ingredients
- active dry yeast1 tbsp
- lukewarm water, 105–115°F (41–46°C)1 cup
- granulated sugar1 tbsp
- unbleached all-purpose flour, unbleached; all-purpose2 1/2 cup
- salt1 tsp
- olive oil1 tbsp
- rosemary, fresh; chopped2 tbsp
- butter2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Place yeast, sugar and water in large bowl and allow to become bubbly.
Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.
Oil a bowl with olive oil and place dough in it covering with a towel.
Let dough rise in a warm place for 1 hour until doubled.
Punch down dough and divide in half. Let dough rest for 5–10 minutes.
Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.
Place in preheated 400°F oven for approximately 13–15 minutes until golden brown.
Region evidence: no stated origin (basic dish)
