This bread is easy to make; Either by hand, bread machine or with a dough hook. It is soft and filled with fragrant fresh rosemary. Recipe and more over at The Alchemist.
Fresh Rosemary Bread
This recipe is adapted from Almost Famous Rosemary Bread from Foodnetwork.com
This recipe makes 4 small rounds
The bread is best eaten the same day it's made
1 1/4 oz. packet (or 2 1/2 tsp.) of active dry yeast
2 tsp. sugar
2 Tablespoons olive oil plus more for brushing
2 1/2 cups (312 g.) all purpose flour plus more for dusting
4 Tablespoons fresh rosemary chopped finely (if you have your own rosemary bush and it's pretty mature, use 3 - 3 1/2 Tablespoons) If you are buying it from the store, use the 4 Tablespoons. OR if using dried rosemary, use 1 Tablespoon
1 tsp. fine salt
For Topping Bread
Kosher salt or another type of coarse salt
1/2 Tablespoon fresh, finely chopped Rosemary - or if using dried also use 1/2 Tablespoon
Stir the yeast, sugar and 1/4 cup of warm water (105°–115° Fahrenheit, (41°–46° Celsius)
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, the 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.) I used a mixer with the dough hook and I needed to add a little more flour. If it feels too wet when done kneading, add more flour until it feels like dough and is not wet or sticky.
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.
Line 2 baking sheets with parchment paper or a silicone mat. 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 Fahrenheit, 200 degrees Celsius, Gas Mark 6.
Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher or coarse salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool.