almost-famous rosemary bread

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

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