Rosemary Bread

The inside is as soft as a cloud, and the crust of the bread has got that perfect olive oil flavor and a little bit of chew. The good kind of chew. SO DANG GOOD!

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Course: Breads

Prep Time: 30

Cook Time: 20

Rising time: 2

Total Time: 2 50

Servings: loaves

Ingredients

2 cups very warm water the same temp you would use to fill a baby bottle
5 tsp active dry yeast
4 tsp sugar
3 T dried rosemary or 1/3 cup fresh
2 tsp salt
8 T extra virgin olive oil, divided 2 T in the dough, the rest used to brush the dough loaves twice and the baking pan
4 1/2 to 5 1/2 cups all-purpose flour
1/2 tsp coarse salt

Instructions

In a large mixing bowl, or a stand mixer (I recommend a Bosch) combine the warm water, yeast and sugar. Mix briefly then cover and let the yeast dissolve, 10 minutes.
Add the rosemary, salt, 2 Tablespoons of the oil, and mix while you add the flour cup by cup.
When the dough starts to pull away from the bowl (and if using a mixer, watch for when the dough becomes lopsided in the bowl) is tacky, stretchy, yet doesn’t stick to your fingers, it has enough flour. But, DON’T ADD TOO MUCH FLOUR!
Knead the dough for 7-8 minutes in a stand mixer, or 15 minutes by hand.
Let the dough rise, covered until doubled, about 90-120 minutes.
On a lightly floured surface, dump the dough out of the bowl and divide it into four equal portions. With each piece of dough, roll into a ball by stretching the dough down and tucking the seams into the bottom of the ball. Repeat with all 4 pieces of dough.
Take two baking sheets/jelly roll pans and brush each pan with 1 Tablespoon of Olive oil. Put two rounds of dough onto each baking sheet. Drizzle and brush 2 Tablespoons, divided onto the dough rounds (1/2 tablespoon each)
Let rise until doubled, about 60-90 minutes.
Bake at 400° F for 10 minutes. Remove from oven and brush with 2 Tablespoons olive oil, divided onto the loaves (1/2 tablespoon each). Sprinkle with 1/2 teaspoon coarse salt. Return to oven and bake for another 10-15 minutes.