One of my many favorite parts of Thanksgiving is my aunt/cousin’s rosemary bread. It’s soft on the inside and crunchy on the outside, salty, garlic-y, and smells fantastic. Not surprisingly, the farmer’s market at the end of February doesn’t offer much variety (potatoes and onions) but one thing it does have is rosemary. If your house is as cold as mine is today, make this bread, warm yourself and your house, and enjoy the delicious smell of fresh baked bread and rosemary.
- 1 packet of yeast
- 4 cups flour
- 2 cups warm (100 degrees) water
- 2 tbsp salt
- 1 tbsp sugar
- 3+ sprigs fresh rosemary (use more if you want more)
- 2 cloves garlic
- Corn meal
- Salt, garlic powder, olive oil, and butter
Dissolve the sugar in the warm water–an easy way to tell if it’s the right temperature is if it’s the same temperature as a hot tub would be. Add the yeast and let it activate until foamy, about 5 mins.
Dice the garlic and rosemary as fine as possible, and combine 2/3 of this mixture with the salt, flour, and water/yeast mixture. Stir until just combined into a sticky dough ball. Coat the outside of the dough with olive oil, cover loosely with aluminum foil, and allow to rise in a warm place (for me , it’s the oven that’s been heated to about 90 degrees) for 1 hour.
After it’s risen, divide the dough into two rounds. Sprinkle a baking sheet with a solid layer of corn meal and put the dough on top. Sprinkle the remaining rosemary/garlic mixture on top of the dough, and sprinkle with additional salt and garlic powder. Cover loosely again and allow to rest for one more hour.
Preheat the oven th 425 degrees. Put small pats of butter on the top of the dough and bake for 10 mins at 425, then rotate and decrease the heat to 350 for another 10-13 mins, until just golden on top. Enjoy!