Imagine filling your kitchen with the intoxicating aroma of freshly baked bread, where the earthy fragrance of rosemary dances with the rich, smooth notes of olive oil. This Italian Rosemary Olive Oil Bread isn't just a recipe—it's a culinary journey that transforms simple ingredients into a rustic, mouth-watering masterpiece that will transport you straight to the rolling hills of Tuscany. Whether you're a seasoned baker or a curious kitchen novice, this bread promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- ¼ cup olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions
- In a small bowl, combine the warm water (about 110°F or 43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast.
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil and chopped fresh rosemary. Stir with a wooden spoon or spatula until the dough begins to come together.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes, adding small amounts of flour as necessary, until it is smooth and elastic. The dough should be slightly sticky but not overly wet.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a loaf. You can either form it into a round or oval shape, depending on your preference.
- Place the shaped loaf onto a baking sheet lined with parchment paper or into a greased loaf pan. Cover it again with the towel or plastic wrap and let it rise for an additional 30 minutes.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen, you can optionally score the top with a sharp knife for a decorative touch. This also helps the bread expand while baking.
- Bake the loaf in the preheated oven for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Enjoy your homemade Italian Rosemary Olive Oil Bread!
Tips
- Yeast Temperature Matters: Ensure your water is precisely between 105-110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Fresh Rosemary is Key: Use fresh rosemary for the most vibrant flavor. If using dried, reduce the quantity by half.
- Scoring the Bread: Use a sharp knife or razor blade to create decorative cuts. This isn't just aesthetic—it helps the bread expand evenly during baking.
- Cooling is Crucial: Always let your bread cool for at least 10 minutes. This allows the internal structure to set and prevents gummy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
