ARTISAN SEMOLINA AND ROSEMARY BREAD

Artisan Semolina and Rosemary Bread image

Provided by Betty Crocker Kitchens

Time 4h40m

Yield 12

Number Of Ingredients 12

2 to 2 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 package regular active dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
1 tablespoon olive oil
1 cup semolina flour
1 tablespoon chopped fresh rosemary leaves
1 tablespoon cornmeal
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon coarse (kosher or sea) salt

Steps:

In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g