Print

Olive Oil and Rosemary Artisan Bread Recipe

Olive Oil and Rosemary Artisan Bread, Artisan Bread Recipe, Homemade Bread Recipe, Herb Bread Recipe

Try this Olive Oil and Rosemary Artisan Bread Recipe and give the family a real treat. Baking your own bread is not as difficult as you might think!

  • Author: The Wilderness Wife
  • Prep Time: 2 hours 30 mins
  • Cook Time: 20 mins
  • Total Time: 2 hours 50 mins
  • Yield: 1 loaf 1x
  • Category: Artisan Bread
  • Cuisine: American Contemporary

Ingredients

Scale
  • 1 c. water
  • 2 1/2 tsp. active dry yeast (I use Fleischmans)
  • 2 tsp. sugar
  • 2 tbs. olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 tbs. fresh rosemary, chopped
  • 2 1/23 c. flour

Instructions

  1. Combine the water (warm), yeast, and sugar in the “pre-warmed” bowl of your stand mixer. The water should be 110-120 degrees. Stir until the yeast dissolves and set aside until the mixture becomes bubbly. It will take about 10 minutes.This step is called “proofing the yeast” in “baker -speak”.
  2. In a separate bowl, combine the salt, pepper, rosemary,and 2 1/2 c. flour.
  3. Pour olive oil into the wet ingredients, and start the stand mixer (with dough hook attached) to mix. Add the flour mixture 1/2 c. at a time, and continue mixing until the dough forms a ball, clinging to the dough hook and has pulled away from the side of the bowl.
  4. Continue to knead with the dough hook for 5 minutes. If the dough stays sticky, add the additional 1/2 c. of flour.
  5. Place the dough in a greased bowl (I use glass or ceramic not plastic). Cover with a damp towel and place in a warm, draft free place until it doubles, about 1 hour.
  6. Punch the dough down, and turn out on a floured surface.
  7. Shape it into a round or oval loaf. Put a piece of parchment paper on a flat cookie sheet (no sides) and sprinkle it with corn meal. Place the loaf on the sheet: cover, and let rise to double once again.
  8. Place your pizza stone in the oven on the middle shelf, a half sheet pan on the bottom shelf, and preheat to 450 degrees.
  9. When the dough is done rising carefully remove covering, and carefully make a 1/4″ deep cut with a sharp knife across the top of the loaf for decorative appeal (if you want).
  10. Gently slide the loaf on the parchment paper, onto the pizza stone. Add 1 cup of water to the half sheet pan on the bottom rack (this will create stem in the oven that will make for a crispy crust). Reduce oven temp to 400 degrees.
  11. Bake for 20 minutes and then check it, The top should be golden brown. Tap the loaf, you are looking for a hollow sound which will indicate it is done baking. If not done, put in for 5 mins more and check again.