Restaurant Rosemary Bread
If you have about 45 minutes to spend in the kitchen, Restaurant Rosemary Bread might be a super dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains roughly 9g of protein, 8g of fat, and a total of 363 calories. For 59 cents per serving, you get a bread that serves 4. This recipe from Handle the Heat requires active yeast, kosher salt, olive oil, and sugar. This recipe is liked by 174 foodies and cooks. Overall, this recipe earns a tremendous spoonacular score of 88%. Denver Restaurant Olivéa’s Ophelia Cocktail – Gin, Rosemary Simple Syrup & Lemon Juice, You've Got to Be Kidding Me Restaurant Rolls (or Bread), and Bread Dipping Oil Recipe | Restaurant-Style are very similar to this recipe.
Servings: 4
Ingredients:
1 1/4-ounce packet active dry yeast
2 1/2 cups all-purpose flour, plus more for dusting
4 tablespoons chopped fresh rosemary
assortment of fresh or dried herbs, pepper for oil dip
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
1 teaspoon fine salt
2 teaspoons sugar
Equipment:
stand mixer
bowl
wooden spoon
plastic wrap
baking sheet
spatula
oven
Cooking instruction summary:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with fresh or dried herbs, salt, and pepper.
Step by step:
1. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
2. Let sit until foamy, about 5 minutes.
3. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
4. Brush a large bowl with olive oil.
5. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
6. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball.
7. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet.
8. Let stand, uncovered, until more than doubled, about 2 hours.Preheat the oven to 400 degrees F.
9. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes.
10. Transfer to a rack to cool.
11. Serve with olive oil seasoned with fresh or dried herbs, salt, and pepper.
Nutrition Information:
covered percent of daily need
