Rosemary bread is healthy and tasteful option for your daily bread. Making it at home you will always have a nice, fresh bread on your table. It is a rustic, substantial loaf. It holds up well dipped in soup, can be used to sop up pasta sauce, or just enjoyed plain, hot out of the oven. Plan ahead to allow time for rising. Depending on the temperature of your room, it could take a couple of hours for the dough to double. This bread will be an absolute hit on your party dinner with its fantastic flavours and authenticity. This fabulously hearty and chewy bread sends out delicious aromas of rosemary and garlic as it bakes. It’s much tastier than many restaurant versions.
1 ½ tsp yeast
1 tsp cornmeal
1 cup warm water
1 tsp olive oil
1 ts sugar
1 garlic clove, minced
3 cups flour
½ tsp cracked black pepper
½ tsp salt
½ tsp rock salt, crushed
¼ cup chopped fresh rosemary
Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble.
Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour. Punch dough down. Roll to 9″ circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal.
Brush bread with oil mixed with garlic. Sprinkle cracked paper and crushed rock salt over the bread. Using 2 fingers, poke holes at even intervals over top of bread. Let stand about 15 minutes. Bake at 425°F 15-20 minutes or until golden brown and loaf sounds hollow when tapped.
Remove to wire rack to cool slightly before serving. Makes 8 servings. Each serving contains about: 171 calories; 2,949 milligrams sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22 gram fiber.
NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread before baking instead of rock salt.