Rosemary Bread -Macaroni Grill Copycat
Yields: 2 loaves
1 cup warm water (110-115 degrees)
2 1/4 tsp active dry yeast (1/4-oz packet)
2 tsp granulated sugar
3 Tbsp extra virgin olive oil, divided, plus more for serving
2 1/2 – 3 cups all-purpose flour, plus more for dusting
3 1/2 Tbsp chopped fresh rosemary
1 tsp fine salt
1/4 tsp kosher salt (optional)
Freshly ground black pepper, for serving
- In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 – 2 hours.
- Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil. Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure. Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.
- Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt. Return to oven and bake 10 – 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.