Best Rosemary Artisan Bread Recipes

ARTISAN ROSEMARY GARLIC BREAD

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
• After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

ROSEMARY ARTISAN BREAD

Steps:

• Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
• Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
• Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
• Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
• Allow to rise for 1/2 hour again, until doubled in a warm place.
• Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
• Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

ARTISAN SEMOLINA AND ROSEMARY BREAD

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.