Yield: 2 round, rustic loaves
1 Tbs active dry yeast (1 packet)
5 cloves garlic, minced
1 ½ Tbs fresh rosemary, minced
4-5 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, divided
4 cups unbleached all-purpose flour
1 ¼ cup warm water, divided
2 ½ tsp salt
2 ½ tsp sugar
In a food processor, add the peeled garlic and rosemary and pulse until well minced. Take it out and place it in a small bowl. Pour 1Tbsp of Flying Olive Rosemary EVOO over the minced garlic and rosemary. Stir to moisten. Set aside.
Put ½ cup of water into a small bowl and warm for about 5 seconds. It should be warm, not hot or it will kill the yeast! Sprinkle the yeast over the water and stir. Set aside.
Measure the flour, salt and sugar into the bowl of a stand mixer fitted with a dough hook. Blend the ingredients for about a minute. In another bowl, measure ¾ cup of water. Warm it for about 10 seconds in the microwave. Add the remaining 3 Tbsps of Flying Olive Rosemary EVOO and stir to blend
Turn the mixer on low and add yeast and water. Mix until well blended, about a minute. Pour the warm water and Rosemary EVOO into the mixer and mix for about 2 minutes on low. Pour in the dish of olive oil and herbs.
Turn the mixer on medium low and knead with the dough hook for about 5 minutes.
If the dough seems too wet add about a Tbsp of flour at a time to the bowl and continue to knead. If the dough seems too dry dribble about a teaspoon of olive oil into the bowl. If the mixer is straining, remove the dough from the mixer and knead by hand on a floured surface.
Knead until smooth or about 8 to 10 minutes in total.
Place the ball of dough into a bowl greased with a little Rosemary EVOO and set in a warm spot till it doubles in size, about 1 hour.
After the dough has risen punch down and divide in half. Knead the dough into two round loaves putting the seam down, return the loaves to a Rosemary EVOO-greased cookie sheet and let them rise until doubled, about 1 hour.
After the loaves have risen, preheat the oven to 350 degrees. Carefully brush some Rosemary EVOO over the tops. Bake for about 30-40 minutes or until the loaves sound hollow when you knock on the bottom. Cool on cooling racks. Although it is tempting, don't cut them until they are totally cool.
Dip in Flying Olive EVOO or a Flying Olive Dipping Oil of your choice.
Submitted by Barb L.