I have been thinking about making this bread for a while now. What inspired me was the bread from a local grocery store that became one of my favorites, so I decided to make it myself. Of course, the homemade version turned out much more flavorful because I used extra virgin olive oil and fresh rosemary instead of light olive oil and dried rosemary used in the store bough bread. Needless to say, nothing can beat fresh ingredients!
Prep: 15 min Rest: 2 hr 45 min Bake: 25 min Total: 3 hr 25 min
1 1/3 cup all purpose flour, plus extra for kneading
1 cup bread flour flour
2 tsp instant yeast
1 cup warm water, 105-110 F
1 tbsp sugar
1 tsp salt
2 tbsp olive oil, plus extra for greasing a bowl
2 tbsp fresh rosemary, chopped, plus some for sprinkling on top
1/2-1/4 tsp sea salt
1 egg, whisked
Dissolve the yeast and sugar in the water. Place in a warm place for 10 minutes.
In a large bowl sift the flours and salt. Add the yeast mixture, oil, rosemary, and salt to the bowl. Knead on a lightly flour surface for 10-15 minute by hand or 8 minutes in a blender using a dough hook. The dough should become smooth and elastic. Add more flour or water if needed.
Place the dough in a greased bowl. Cover and let rise in a warm place for 1-1 1/2 hours or until doubled in size.
Punch the dough down and shape into a round loaf.
Line a pizza peal with parchment paper. Place the dough on the parchment paper. Cover with a large bowl or towl and let rest for 30-45 minutes.
Place the baking stone* on a medium rack in the oven. Preheat the oven to 400 F.
Brush the loaf with the egg wash. Sprinkle with the rosemary and sea salt.
Slide it along with the parchment paper onto the baking stone. Bake for 6 minutes, then slide the pizza peal under the parchment paper and gently pull it out from underneath the bread. Close the oven door and continue baking for 20-25 minutes or until the bread is golden brown and when tapped sounds hollow.
Remove the bread from the oven and let cool on a wire rack for at least 30 minutes before cutting.
*If you don’t have a baking stone, place the shaped dough on a baking sheet lined with parchment paper. Cover and let rest for 30-45 minutes. Bake on the baking dish. Repeat the steps for the baking stone, but don’t remove the parchment paper.