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Ingredients
¼ cup extra virgin olive oil
1 tablespoon chopped fresh rosemary
2¼ teaspoons active dry yeast
1 cup warm water
4¼ cups bread flour (+ extra for dusting)
1¾ teaspoons sea salt or kosher salt
½ cup butter, melted and slightly cooled
Directions
In a small bowl, combine olive oil and rosemary; let marinate for at least 30 minutes.
Add yeast to 1 cup warm water (105 to 110 degrees…not hotter). Stir to dissolve the yeast and let it sit for 5 to 10 minutes. The mixture should foam and bubble (a sign that the yeast is still good).
Insert a paddle attachment into your stand mixer. Pour the water and yeast mixture into the bowl. Add ½ cup of flour and salt and mix on low speed until incorporated. Continue adding ½ cups of flour until it is gone and all the flour is incorporated. Remove the paddle attachment and replace it with a dough hook. Knead over low heat and slowly pour in the olive/rosemary oil. We increase it to speed 3 and let it knead in the machine for about 2 minutes.
Remove the dough and quickly form it into a ball. Sprinkle lightly with flour and place in a resealable bag, squeezing out any air and sealing. Place on a cutting board and let sit in a warm, draft-free place until doubled in size (about 1 hour). Punch inside the bag and let it sit again for another hour.
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