prep time: tbd
cook time: 20 minutes
servings: 4 small loaves
1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons olive oil + more for brushing
2 1/2 cups flour + more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt
1. stir the yeast, sugar and 1/4 cup warm water in a large bowl. let sit until foamy, about 5 minutes.
2. add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water, stir with a wooden spoon until dough forms.
3. turn the dough out onto a surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
4. brush a large bowl with olive oil. ad the dough, cover with plastic wrap and let stand at room temperature until more than double, about 2 hours.
5. 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 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 under to form a ball. place seam-side down on a prepared baking sheet. repeat with the remaining dough, putting 2 balls on each baking sheet. let stand, uncovered, until more than doubled, about 2 hours.
6. preheat the oven to 400 degrees. bake the loaves for 10 minutes, brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. continue baking until golden brown about 10 more minutes. transfer to a rack to cool. serve with olive oil seasoned with pepper.
- food network magazine, april 2011