Almost Famous Rosemary Bread
food network magazine April 2011
Yield: 4 small loaves
1 1/2 oz. pckg. active dry yeast
2 t. sugar
2 TBLS. extra-virgin olive oil, plus more for brushing and serving
2 1/2 c. all purpose flour, plus more for dusting
2 TBLS. dried rosemary
1 t. fine salt
1/2 t. kosher salt
Freshly ground pepper
Stir the yeast, sugar and 1/4 cup warm water in a large bowl. Let sit until foamy, about 5 min.
Add 1 TBLS. olive oil, the flour, 1 1/2 TBLS. rosemary, the fine salt and 3/4 cup warm water, stir with a wooden spoon until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free form square. Use a spatula to turn the dough over, then tuck the corners until to form a ball. Place seam side down on a prepared baking sheet. Repeat with remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat oven to 400 deg F. Bake the loaves 10 minutes; brush with the remaining 1 TBLS. olive oil and sprinkle with the kosher salt and the remaining 1/2 TBLS. rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil and salt and pepper (I also like to add balsamic vinegar).