1 tablespoon dry yeast
1 tablespoon sugar
1 cup warm water (105°F – 115°F)
2 1/2 cups white flour
1 teaspoon salt
2 tablespoon fresh rosemary, chopped
1 tablespoon canola oil, peanut oil or olive oil
nonstick cooking spray
2 tablespoons butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5 – 10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 450°F. Lightly sprinkle course salt over the loaves. Bake for 20 – 25 minutes, until lightly browned.
This makes 2 loaves. Verla recommends using fresh rosemary for optimal taste. Serve with olive oil for dipping.
Recipe courtesy of In Verla’s Kitchen.