Rosemary Olive Oil Loaf

The elegant pairing of rosemary and olive oil make this loaf a new favorite in your bread basket!

Ingredients

Procedure

1. In a small bowl, combine water, sugar and yeast. Let stand 10 minutes, until frothy.
2. In the bowl of an electric mixer, combine 2 Tablespoons of olive oil, flour, 1 teaspoon salt and yeast mixture.
3. Mix on low, with the dough hook attachment.
4. As the dough begins to come together, add 1 1/2 Tablespoons of rosemary.
5. Continue mixing until dough forms.
6. Increase speed to medium and knead dough for 8 minutes, until a smooth elastic ball forms.
7. Place dough into a lightly oiled bowl and cover.
8. Let rise in a warm place until dough has doubled in size, about 1 hour.
9. Punch dough down and form into a log.
10. Place on parchment lined half sheet tray.
11. Brush with remaining 1 Tablespoon of olive oil.
12. Sprinkle with granulated garlic and the remaining 1/2 teaspoon salt and 1/2 Tablespoon rosemary.
13. Use a pairing knife to slit the top of the dough as desired.
14. Place in a proofing oven at 105F and 90% humidity for 45 minutes, or a warm environment uncovered util the loaf has doubled in size.
15. Bake in a (preheated) 400F oven for 15-20 minutes, until the loaf is golden brown.
16. Cool loaf on a wire rack when finished baking, before slicing.
17. (Note: this recipe makes 12 servings)