Rosemary Olive Oil Bread

This is one of my favorite homemade breads.  Its rustic nature reminds me a little of a bread you might get in an Italian restaurant, served with olive oil for dipping.

ROSEMARY OLIVE OIL BREAD

PREP TIME:  2 hours
COOK TIME:  30 minutes

INGREDIENTS

• 1 packet yeast (or 2  1/4 tsp.)
• 1 tsp. sugar
• 1  1/4 c. warm water
• 1/2 tsp. salt + additional salt
• 2-3 tsp. dried rosemary  (original recipe:  2 Tbsp. fresh snipped rosemary)
• 3 Tbsp. olive oil + additional olive oil
• 3  1/2 c. flour

DIRECTIONS

In a large mixer bowl, mix together the yeast, sugar, and water.  Let sit 10 minutes to become bubbly.  Stir in 1/2 tsp. salt, rosemary, 3 Tbsp. olive oil, and flour.  Mix well.  Cover and let rise in warm place for 1 hour.  Roll into a ball (using a floured surface, if needed) and place on a baking sheet covered with a foil sheet sprayed with cooking spray.  Let sit 20 minutes.  Bake at 375 degrees for 30 minutes.  Drizzle with additional olive oil and sprinkle with additional salt.  Optional: sprinkle with additional rosemary.  Let cool somewhat before slicing.

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