Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rosemary and olive oil bread. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Sold to top Restaurants in UK. Created by Spanish Chef Javier De La Hormaza. Rosemary Olive Oil Bread The olive oil in this bread makes it quite tender, while rosemary's piquant fragrance makes slices of this loaf ideal for hearty sandwich fillings. Tips for Making Rosemary Olive Oil Bread This recipe calls for bread flour, but you can substitute all-purpose flour + vital wheat gluten.

Rosemary and Olive Oil Bread is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Rosemary and Olive Oil Bread is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have rosemary and olive oil bread using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Rosemary and Olive Oil Bread:

1. Take 1 + 3/4 cup of Bread flour
2. Take 1 + 3/4 cup of plain flour
3. Make ready 2/3 cup water
4. Make ready 1 tablespoon olive oil
5. Take 1 tsp dried yeast
6. Take 2 tsp salt (fine)
7. Take After proving:
8. Make ready 1 tbsp olive oil
9. Get 1 tbsp water
10. Make ready 1 tbsp coarse salt
11. Take chopped rosemary

For my rosemary and olive oil no knead bread, I added two more ingredients. Still, a simple bread to make. But the secret to the success of this recipe is the use of a dutch oven. A dutch oven is the perfect vessel to pull this off.

Steps to make Rosemary and Olive Oil Bread:

1. Mix the flours together and then mix in the water. Add the yeast and the fine salt. Knead for 2-5 minutes. Place the dough in a bowl, cover with clingfilm and leave to double in size. Around 1.5 hours.
2. Oil (generously) a 12 x 17 inch tin and tip the dough out. Using your fingers stretch the dough to fill the tin. If it doesn't give then cover and come back every 15-30 minutes until it fits.
3. Once the dough fills the tin, cover and leave to prove for 30 minutes. Turn on the oven to 220c to preheat.
4. Mix the water and oil, using your fingers press dimples into the dough and then drizzle the water and oil mix over the dough. Sprinkle over the salt and the rosemary.
5. Bake for 15 minutes, turning the tray around half way through.

But the secret to the success of this recipe is the use of a dutch oven. A dutch oven is the perfect vessel to pull this off. The lid is what produces the steam required to make this. Sift the flour and salt into a large bowl. Rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs.

So that’s going to wrap this up for this special food rosemary and olive oil bread recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!