Remember at Christmas when I made the Bacon, Onion, Artichoke Bread? Well way back then I had wanted to try a Rosemary Olive Oil version. This weekend while my in-laws were visiting I decided to give it a go, and all that I can say is WOW!! I have been day dreaming about it every since. It was so great, I liked it even better than the Bacon Onion Artichoke one. Seriously it’s so easy and yummy you should try it, like now.
Rosemary Olive Oil Artisan Bread
1 1/2 cups of warm water
1 TBS of yeast
1 1/2 Tsp. of salt
3 1/4 cups of flour
1 – 1 1/2 tsp. of Rosemary
1 – 2 TBS of Olive Oil
Add water, yeast and salt to a large mixing bowl. Then add the remaining ingredients. Mix, the dough will be really wet. Let rise for about 2 hours. Place a baking stone in your oven with a shallow pan underneath of it. Preheat the oven to 450 degrees. Punch down your dough and add just enough flour to your hands and dough to form a nice tight ball. Shape your dough into 2 round loaves. Place your loaves on parchment paper on a side less cookie sheet. Allow your loaves to rise for 30 minutes. When they have risen 30 minutes cut slits in the top of your loaves. (An X works great.) Slide the loaves including the parchment paper onto the heated baking stone. Then add a cup of water to the pan underneath the baking stone. Bake your loaves for 30-35 minutes. Remove from the oven and let cool completely.