Wednesday, October 10, 2012

Rustic Peasant Rosemary Bread

This bread can be made with 
Rosemary, Green and Kalmata Olives,
and or Sun Dried Tomatoes

I used Rosemary (that is still growing in my herb garden)
and some chopped Sun Dried Tomatoes.
It turned out really yummy!
I think I'll be making this again - soon.
The only problem is that I'm trying
not to eat so much bread these days.
It must be the cool weather that's making me crave these "comfort" foods??!!

1 1/2 Cups warm water
1 tsp. sugar
1 Tbsp. yeast
5 - 6 Cups Flour (I used all-purpose but you can use a mix of white and spelt as well)
2 Tbsp. Olive Oil
1 Tbsp. Rosemary - finely minced
1/2 Cup Sun Dried Tomatoes - roughly chopped and/or Olives - roughly chopped
2 tsp. salt

In a large bowl (or in your stand mixer bowl) mix the warm water with the sugar and sprinkle the yeast on top.  Let stand until bubbly and frothy - approx. 10 minutes.  
Stir in 1 Cup of the flour, salt, Rosemary, Sun Dried Tomatoes and olive oil.  Add remaining flour 1/2 Cup Flour at a time until dough forms a ball.  If using a stand mixer - mix the flour in with a dough hook and when dough forms and comes away from sides of bowl, continue mixing for approx. 5 minutes.  If mixing by hand - knead the dough for 8 - 10 minutes to form a smooth elastic ball.
Form a ball and place dough into a greased bowl, flip it over so top gets coated with oil, cover with plastic wrap and let rise for approx. 60 minutes or until doubled in bulk.  I have a "proofing" setting on my oven and this works so well for this step!
After the first rise, punch the dough down and allow to rest for 10 minutes.  Divide the dough in half and on a lightly floured surface shape each piece of dough into a rough circle.  Place the "loaves" on a parchment lined baking sheet, cover and let rise again for approx. 40 minutes.  
Lightly dust the tops with flour and with a sharp knife, cut three slits into the top of each ball.
Bake the bread at 425 degrees for 15-17 minutes until bottoms are golden brown and sound hollow when tapped.
Remove from the oven and allow to cool for at least 20 minutes before slicing.

Hope you try this recipe sometime....

Until next time .....  enjoy some cool weather comfort food!! (but not too much).


  1. That is a work of art on a cutting board! I'm going to have to take the leap and make my own bread in 2013! I don't have time to divert from my cookbook recipes in 2012! Thanks for sharing your recipe...

  2. is a thing of beauty and must smell so heavenly. I love rosemary and have quite a little bit around and about.

  3. Wanting a slice of that:) Lovely photo!

  4. This bread would make a meal of whatever you put with it!

  5. Mmmmm....what beautiful loaves! I'd love to try these with olives and rosemary!!!

  6. Rosella, what beautiful loaves. I will try that bread as I have everything including fresh rosemary in the garden.

  7. I think I will...make it sometime! It looks most yummy.