Rosemary Olive Oil Artisan Bread

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

Ingredients

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

Directions

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.

Enjoy!!