Rosemary olive oil bread
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Rosemary olive oil bread
  Rosemary    Bread    Oils  
Last updated 6/12/2012 1:20:54 AM. Recipe ID 52839. Report a problem with this recipe.
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      Title: Rosemary olive oil bread
 Categories: Breads
      Yield: 1 Servings
 
      1 ts Active dry yeast
  1 1/2 c  Water -- 105-115 degrees
      2 c  Basic bread sponge
      3 tb Extra virgin olive oil
           Extra virgin olive oil --
           For brushing
      3 c  Unbleached all-purpose
           Flour
    1/3 c  Unbleached all-purpose flour
           For kneading
    1/2 c  Whole wheat flour --
           Preferably organic
    1/4 c  Fresh rosemary -- finely
           Chopped
      2 tb Kosher salt
           Cornmeal -- for sprinkling
 
  Measure the rosemary *after* chopping.
  
  Preheat the oven to 400 degrees.  Place the walnuts on a baking sheet,
  roasting until fragrant and golden brown, about eight minutes. Cool.
  
  In a bowl, dissolve  the yeast in the water.  Allow to proof for three
  minutes.
  
  Stir the sponge and 3 tablespoons oil into the water, breaking the
  sponge up using your hands or a spoon. Stir in the rosemary and salt.
  
  Add 3 cups of the unbleached flour, the whole wheat flour, and salt
  and mix, scraping and folding until the dough gathers into a single
  mass which will be wet and sticky with strands hanging from your
  fingers.
  
  Turn the dough out onto a lightly floured surface and allow to rest
  for 3 minutes.  knead in as much of the 1/3 cup of flour as is
  required to make a smooth, elastic and only slightly sticky dough
  (use as little flour as is possible).  Shape into a ball.
  
  Place the dough in a lightly oiled bowl, brush the top of the dough
  with additional oil, and cover with plastic wrap and refrigerate
  overnight.
  
  Remove from the refrigerator and allow to warm-up in a draft-free
  spot for two hours.
  
  Sprinkle a baking sheet without sides generously with cornmeal. On a
  floured work surface, halve the dough and then shape one piece into a
  ball, pressing to remove any large bubbles at the edges. Place the
  dough-ball on the baking sheet, being sure to put the seam on the
  bottom. Repeat with the second ball, leaving 3 to 4 inches between
  the two. Cover with plastic and allow to rise until doubled, in a
  draft-free location. This should take 2-2 1/2 hours. These loaves
  will be flat and wide.
  
  Preheat the oven for at least thirty minutes along with a baking
  stone or tiles on the middle rack to 425. Place a baking pan with
  decent sides on the bottom shelf. Boil two cups of water. Brush the
  loaves again with oil and then, using a razor blade, make a
  tic-tac-toe pattern in the top of each of the loaves - do not tear
  the dough, you want to cut it. Pour the boiling water into the baking
  pan. Slide the loaves off the sheet and onto the stone.
  
  Bake for 20 minutes, reduce the temperature to 350 and then bake for
  another 30-35 minutes until the loaves are a light golden brown and
  hollow sounding when tapped on the bottom. When done, brush with
  additional olive oil and transfer to cool on a rack.
  
  




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Recipe ID 52839 (Apr 03, 2005)

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