I used fresh rosemary in this recipe but if you don’t have fresh you could substitute 1 1/2 Tbsp dried crushed rosemary.
You could also add in some roasted garlic to the bread dough or add some fresh garlic to the dipping oil for another layer of flavor.
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- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon white sugar
- 4 tablespoons olive oil divided
- 2 cups all-purpose flour
- 3 tablespoons fresh rosemary
- 1 teaspoon salt
- white sugar for sprinkling on loaves (optional)
- In the bowl of a stand mixer fitted with the dough hook, whisk together the water, yeast and sugar until yeast has dissolved. Let stand for 5-10 minutes, or until yeast is foamy.
- Add 2 tablespoons olive oil, 1 1/2 cups flour, the rosemary and the salt. Mix until well combined.
- Add in 1 cup more flour and mix 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, 1 to 1 1/2 hours.
- Grease a rimmed baking sheet with 1 tablespoon olive oil. Lightly dust a clean work surface with flour.
- Transfer the loaves to the prepared baking sheet, Allow to rest, uncovered, for about 1 hour, or until doubled in size. Preheat oven to 400 degrees during last 10 minutes of rising.
- Bake loaves in the preheated oven 10 minutes, the remove from oven and brush loaves with the remaining tablespoon of olive oil. If desired sprinkle tops with white sugar. Return to oven and bake 8-10 minutes longer until golden brown.
- Serve warm with a mixture of olive oil and freshly ground black pepper for dipping, if desired.