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Rosemary Olive Oil Bread

Make this artisan rosemary olive oil bread recipe quickly in a dutch oven or machine. Inspired by La Brea, it's become our family's favorite yeast bread! :: DontWastetheCrumbs.com

5 from 1 reviews

Make this artisan rosemary olive oil bread recipe quickly in a dutch oven or machine. Inspired by La Brea, it’s become our family’s favorite yeast bread!

Scale

Ingredients

Instructions

  1. Combine yeast and warm water in a large bowl and allow the yeast to bloom into foamy bubbles, about 5-10 minutes.
  2. Add remaining ingredients and knead for 10 minutes on medium using a stand mixer. Or knead by hand until the dough is smooth and elastic. (Feel free to add more flour to your kneading surface if necessary.)
  3. Cover with a towel and allow to rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
  4. Pour onto a lightly floured surface and flatten to about 2 inches tall. Separate dough into two equal parts. Working with one section of the dough, gently punch the dough down and out, then folding the dough underneath itself. Repeat 3-4 times and tuck ends underneath so that the top is smooth.
  5. Place the dough, seam side down, into a large loaf pan that has been sprayed with non-stick cooking spray. Cover with a towel and allow to rise for 40-45 minutes. Repeat with the remaining section of dough. Preheat oven to 400 degrees.
  6. Once the dough is ready to bake, take a serrated knife and quickly and lightly slash each loaf one along the top. The cut should be shallow, just enough to aid in the rise while baking.
  7. Optional: Mix the egg with a little bit of water and lightly brush each loaf.
  8. Bake loaves for 25-30 minutes until the top is nicely browned. The bread is done when it sounds hollow when tapped on the bottom.
  9. When done, allow loaves to cool completely on a cooling rack before slicing.

Keywords: Rosemary olive oil bread

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