Ingredients
Scale
- 2 Cups very warm water
- 2 TB active dry yeast
- 2 TB sugar
- 3 Tablespoons rosemary (I like to use fresh, but dried works great)
- 2 tsp salt
- 2 TB. olive oil
- *4 1/2 to 5 1/2 cups all-purpose flour
- 6 TB melted butter
- *1/2 teaspoon flaked sea salt or course salt
Italian Oil Blend to serve with the baked bread:
- 1 tsp italian seasoning
- 1⁄4 cup extra virgin olive oil
- 1 TB grated parmesan cheese
- 1/4 tsp crushed red pepper flakes
- freshly ground black pepper
- sprinkle of kosher or sea salt
Instructions
- In a large mixing bowl, or in a stand mixer combine the warm water, yeast and sugar. Mix briefly then cover and let the yeast dissolve, 10 minutes.
- Add the rosemary, salt, olive oil, and mix while you add the flour, one cup at a time.
- The dough has enough flour when it starts to pull away from the sides of the bow. It should be tacky and stretchy, but not stick too much to your fingers. Be careful to NOT ADD TOO MUCH FLOUR!
- Knead the dough for 7-8 minutes in a stand mixer, or 15 minutes by hand.
- Let the dough rise, covered until doubled, about 60-120 minutes (depends on how warm your kitchen is).
- On a lightly floured surface, dump dough out of bowl and divide into four equal portions. With each piece of dough, roll into a ball by stretching the dough down and tucking the seams into the bottom of the ball. Repeat with all 4 pieces of dough.
- Take two baking sheets/jelly roll pans, lined with parchment paper or brush each pan with 1 Tablespoon of Olive oil. Put two rounds of dough onto each baking sheet. Drizzle and brush with melted butter.
- Let rise until doubled, about 45-90 minutes (once again, depends on the warmth of your kitchen).
- Bake at 400 for 10 minutes. Remove from oven and brush with more melted butter. Sprinkle with 1/2 teaspoon course salt. Return to oven and bake for another 10-15 minutes.