Yeast-Raised Rosemary Garlic Bread
Oven heat softens the pungent scents of fresh rosemary and garlic without diminishing their savor. Here, they give definition to a foccacia-like loaf that Terese adapted from a recipe in Edward Giobbi’s Italian Family Cooking. Makes 2 loaves.
Ingredients
About 4 cups unbleached white flour, divided
1 cup whole wheat pastry flour
2 tsp. active dry yeast
1 tsp. salt
½ tsp. sugar
2 cups warm water
Cornmeal
4 Tbsp. olive oil
4 large garlic cloves, sliced
3 Tbsp. unchopped fresh rosemary leaves
Coarsely ground black pepper
Malton or other flaky sea salt
Directions
Combine 3 1/2 cups of the white flour, the whole wheat flour, yeast, salt and sugar in a large bowl; whisk to combine. Stir in warm water to form a wet dough.
Turn dough onto a floured counter; knead about 10 minutes, working in a little more white flour as you knead to prevent sticking.
Oil the large bowl, form dough into a round, place in bowl, cover and let rise in a very warm place until doubled in bulk, about 1 1/2 hours.
Press dough to deflate it. Knead again briefly, reform it into a ball, place in oiled bowl, cover and let rise again, about 1 hour. Meanwhile, place a baking stone or heavy baking sheet in cold oven and heat to 400 degrees.
Press down dough and divide in two. Roll out one half into a 3/4-inch-thick rectangle. Generously sprinkle a pizza paddle with cornmeal; place dough on it.
Press garlic slices into the dough one at a time, forming indentations all over the top. Press a few rosemary leaves into each indentation.
Brush half the olive oil over dough. Sprinkle with pepper and flake salt.
Sprinkle cornmeal over the heated baking stone and slide the dough onto it from the paddle. Bake 20-25 minutes. Let cool on a rack. Form and bake the second loaf either after or while the first one is baking.
More Recipes
More Recipes by This Author
Edible in your mailbox
