Saturday, April 23, 2011
Romano's Macaroni Grill Rosemary Bread Copycat Recipe
This is a wonderful copycat recipe created by the Food Network kitchens. Great treat from the herb garden!
Rosemary Peasant Bread
1 1/4 ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt
freshly ground pepper
Stir the yeast, sugar and 1/4 cup warm water in large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook is using a mixer) until a dough forms.
Turn the dough onto a light floured surface and knead . dusting lightly with flour, if needed, until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium speed, adding a little flour if the dough sticks to the bowl, for about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and allow to stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam side down on a prepared baking sheet. Repeat with the remaining dough , putting 2 balls on each sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat over to 400 degrees. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining rosemary. Continue baking until golden brown, about 10 minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.