Rosemary Olive Oil Bread
Ingredients
-
¾
cup
warm water
-
1
tablespoon
honey
-
1
packet
active dry yeast
-
4
tablespoons
extra virgin olive oil
-
1 ¼
cups
whole wheat flour
-
1 ¼
cups
all-purpose flour
-
1
tablespoon
vital wheat gluten (optional)
-
1 ½
tablespoons
chopped fresh rosemary
-
1
teaspoon
kosher salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried basil
-
¼
teaspoon
freshly ground black pepper
-
to taste
flaky sea salt
Instructions
- Proof the yeast by combining warm water, honey, and yeast in a bowl and letting it sit for 10 minutes.
- Stir in 3 tablespoons of olive oil.
- In a separate bowl, whisk together whole wheat flour, all-purpose flour, and vital wheat gluten.
- Add rosemary, salt, garlic, oregano, basil, and pepper to the dry ingredients.
- Combine the dry ingredients with the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until nearly doubled in size (1 to 2 hours).
- Shape the dough into a square and then into a ball, letting it rise again until nearly doubled (1 to 2 hours).
- Preheat the oven to 400°F with a pizza stone or Dutch oven inside.
- Score an 'X' in the top of the dough and transfer it onto the preheated vessel.
- Bake for 10 minutes, then brush with remaining olive oil and sprinkle with rosemary and salt.
- Continue baking for an additional 10 to 15 minutes until golden brown and cooked through.
- Let cool before slicing and serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
167
Total fat
6g
Total carbohydrates
25g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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