Rosemary Olive Oil Dipping Bread

You know that smell when you walked into a Romano’s Restaurant . . . mmm, fresh-baked bread . . . you just can’t wait for them to bring that hot loaf and olive oil to dip it in. Why wait to eat out when you can have that fresh-baked smell and taste at home any time! This is an easy bread recipe anyone can make {really, you can do it and it will definitely impress your family and friends}. For maximum pleasure, eat this bread hot out of the oven with olive oil and fresh cracked pepper.

1 tablespoon rapid-rise yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons fresh rosemary, coarsely chopped -dried will work, but I like the fresh better (divided use)

2 tablespoons extra-virgin olive oil (divided use)
1. Mix together yeast, sugar, and warm water in the bowl of your mixer and allow to activate (dissolves and gets foamy). 2. Mix in 1 tablespoon of the olive oil, salt, and 2 cups of flour (use the other 1/2 cup if necessary). Dough will be soft. 3. Add one generous tablespoon of the fresh chopped rosemary. 4. Knead with dough hook for about 5 minutes (10 minutes by hand), until smooth and elastic. 5. Oil or spray a large bowl; put dough in and cover with a towel. Let rise in warm place until doubled (30-45 minutes). 6. Punch down dough and divide in half. Form two rounds and place on greased baking sheet. 7. Sprinkle dough with remaining chopped rosemary and lightly press into the surface. 8. Let loaves rise until doubled (30-45 minutes). 9. Preheat oven to 375 degrees. Bake bread for 15-20 minutes – until lightly browned. 10. Remove from oven and brush tops with remaining olive oil. (Transfer to a wire rack so bread doesn’t sweat on the bottom.) Serve immediately Place a few tablespoons of extra-virgin olive oil on a small plate and add fresh cracked black pepper to dip in. It’s also good with a little balsamic vinegar added to the mix.


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