Rosemary Bread
8 Servings
Ingredients
1 1/2 tsp Yeast
1 TBS Cornmeal
1 tsp Sugar
1 tsp Olive oil
3 cups Flour
1 Garlic clove, minced
1/2 tsp Salt
1/2 tsp Cracked black pepper
1/4 cup Chopped fresh rosemary
1/2 tps Rock salt, crushed
Instructions
Sprinkle yeast over warm water in small bowl.
Stir until dissolved.
Stir in sugar.
Stir in 1/2 cup of flour until smooth.
Let stand until mixture begins to bubble.
Combine remaining flour and salt.
Stir in yeast mixture and rosemary.
Turn out onto lightly floured surface.
Knead until smooth and elastic, about
10 minutes.
Cover and let rise in lightly oiled bowl
until doubled in size, about 1 hour.
Punch dough down.
Roll to 9" circle on lightly floured surface.
Place on lightly oiled baking sheet sprinkled
with cornmeal.
Brush bread with oil mixed with garlic.
Sprinkle cracked paper and crushed rock
salt over the bread.
Using 2 fingers, poke holes at even intervals
over top of bread.
Let stand about 15 minutes.
Bake at 425 F. 15-20 minutes or until golden
brown and loaf sounds hollow when tapped.
Remove to wire rack to cool slightly before
serving.
Makes 8 servings.
Each serving contains about:
171 calories; 2,949 milligrams sodium;
0 cholesterol; 1 gram fat;
35 grams carbohydrates;
5 grams protein; 0.22 gram fiber.
NOTE: Two tablespoons of Parmesan cheese
may be sprinkled over bread before baking
instead of rock salt.
>From Tuscon area newspapers, 1994,
3rd quarter, courtest Mike Orchekowski.
http://www.bigoven.com/recipe45586
This was so delicious. Instead of
forming the dough into the "focaccia"
type shape as descibed, I just
seperated it into round loaves.
Great for dipping in a little extra
virgin olive oil.
--
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