This bread is my go-to if I have a dinner party and need something yummy to contribute. ( Or if its a Tuesday). It tastes very similar to Carrabba's bread, and goes amazing with a small dipping bowl of olive oil and some spices. My mouth may or may not be watering right now.
Okay, here are the ingredients that you will need.
1 cup warm water (100-110 F) 1 Tbsp. honey 2 tsp. active dry yeast 1 tsp. salt 2 tsp. dried rosemary ( plus more for sprinkling the bread with prior to baking) 1/2 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil) 1/4 tsp. freshly ground black pepper 2 Tbsp. extra virgin olive oil 1 1/2 cups all-purpose flour 1/2 cup bread flour + extra for kneading 1 egg, whisked + 1 Tbsp. water, for egg wash dried rosemary, for sprinkling
Makes 1 round loaf.
1. In a large bowl, combine the warm water, honey, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and all-purpose flour. Add the bread flour and mix until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more bread flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
4. Punch down the dough and form it into a round loaf. Place it back in the lightly greased bowl and cover; doubling in size again. This should take about 45 minutes.
5. While that is happening, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Sprinkle cornmeal on your pizza stone just before setting your bread dough on it.
6. Bake on preheated pizza stone for 22-25 minutes until the top is golden brown and sounds hollow when tapped.
7. Allow your loaf to "rest" about 15-20 minutes prior to slicing. And if your feeling hardcore, use an electric serrated knife; its the best!
8. Spread on some softened butter and share with your people!