- 1 1/4-ounce packet active dry yeast
- 2 teaspoons sugar
- 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 tablespoons dried rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon kosher salt Freshly ground pepper
- Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
- Add 1 tablespoon olive oil, the flour, 2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
- Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
- Preheat the oven to 200, turn off once temperature is reached. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and place in the oven until more than doubled, about 2 hours.
- Brush a baking sheet with olive oil. Generously flour a work surface; turn the dough out onto the flour and form a ball. Fold the top and bottom portions into the middle to create a more perfect ball. Place seam-side down on a prepared baking sheet. Let stand, uncovered, until more than doubled, about 2 hours. I made mine into one loaf, but you can make into smaller loaves if desired.
- Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and top with 1/2 tablespoon dried rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.
I recommend looking thru the dried rosemary to remove any stams etc
- Serving Size: 1