I’m all in for a recipe that can basically be made with one kitchen appliance especially if its one that is as coveted as this recipe for freshly, baked rosemary bread. Using the whisk, paddle and hook attachment of an electric stand mixer simplifies the process and makes this bread perfect and perfectly easy. Serve this bread with the following extra virgin olive oil dip and abandon all hope of dinner.
Rustic Rosemary Bread
1 cup warm water (110-115 degrees)
2 1/4 tsp active dry yeast (1/4-oz packet)
2 tsp granulated sugar
3 Tbsp Capezzana Extra Virgin Olive Oil, divided, plus more for serving
2 1/2 - 3 cups all-purpose flour, plus more for dusting
3 1/2 Tbsp chopped fresh rosemary
1 tsp fine salt
1/4 tsp coarse sea salt
In the bowl of an electric stand mixer, whisk together 1/4 cup warm water, yeast and sugar until yeast has dissolved. Allow to rest 5-10 minutes until yeast is bloomy. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment of an electric stand mixer blend until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours.
Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with1 Tbsp olive oil. Lightly dust a clean work surface with flour and shape dough into an oval while folding into middle, tucking and pinching seams to build structure. Transfer to a prepared baking sheet and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.
Bake in preheated oven10 minutes, then remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with coarse sea salt and fresh rosemary. Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with the following dip.
1/2 cup Capezzana extra-virgin olive oil
4-5 cloves garlic (crushed and minced)
2 tablespoons of mixed Italian seasonings*
1/4 cup fresh parmigiano cheese (finely grated)
1/4 cup Maletti Aged Balsamic Vinegar (or to taste)
P.S Just heard that KitchenAid launched a new attachment, a bread bowl with a baking lid which you can use to mix, knead, proof and bake loaves. Mix and knead your favorite dough recipe in the bread bowl then cover it with the lid so it can proof. The bowl's interior has lines to track how much the dough rises, so it's easy to keep track of your loaf's progress. When it's finished proofing, place the dough onto the lid, cover it with the bowl and bake. When your loaf is done baking, you can slice and serve directly on the lid. The porcelain bowl is designed to retain heat and give you consistent, bakery-worthy loaves every time.
*A mixture of dried herbs and seasonings to your taste
crushed red pepper flakes
freshly cracked black pepper
dried oregano
dried basil
dried parsley
dried rosemary
fresh crushed garlic
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