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Crispy Rosemary Olive Oil Bread

crispy rosemary olive oil bread - featured image
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This easy Italian bread features a crispy crust, tender crumb, and aromatic rosemary, making it a festive treat perfect for Christmas or any cozy gathering. Simple ingredients and a quick method ensure delicious results every time.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 packet (2 1/4 tsp or 7 g) active dry yeast
  • 1 1/2 teaspoons sea salt
  • 1 1/4 cups (300 ml) warm water (about 110°F)
  • 3 tablespoons extra-virgin olive oil (plus more for brushing)
  • 1 teaspoon sugar or honey
  • 2 tablespoons extra-virgin olive oil (for brushing)
  • 1 tablespoon fresh rosemary leaves (whole, for sprinkling)
  • Sea salt flakes (for finishing)

Instructions

  1. In a large mixing bowl, combine warm water with sugar or honey. Sprinkle the yeast over the top and let stand for 5-10 minutes, until foamy.
  2. Add flour, salt, and finely chopped rosemary to the yeast mixture. Pour in olive oil. Stir vigorously until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add flour a tablespoon at a time if too sticky.
  4. Transfer the dough to a clean bowl, coat lightly with olive oil, and cover with a kitchen towel or plastic wrap. Let rise in a warm spot for 45-60 minutes, until doubled in size.
  5. Punch down the dough gently. Shape into a round or oval loaf and place on a parchment-lined baking sheet or skillet. Cover and let rise another 20-25 minutes.
  6. Preheat oven to 425°F (220°C). Brush the top of the loaf with olive oil. Sprinkle with whole rosemary leaves and sea salt flakes.
  7. Bake for 25-30 minutes, until deep golden brown and sounds hollow when tapped. Tent loosely with foil if browning too fast.
  8. Remove from oven and let cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

For a chewier crumb, use bread flour. Swap half the flour for whole wheat for a rustic touch. Use a gluten-free blend for gluten-free diets. Fresh rosemary is best, but dried can be used (reduce to 2 teaspoons). For extra crispy crust, bake on a preheated pizza stone for the last 5 minutes. Let bread cool before slicing for best texture.

Nutrition

Keywords: rosemary bread, olive oil bread, Italian bread, Christmas bread, vegan bread, easy bread recipe, holiday baking, crispy crust, homemade bread

Find it online: https://hungermind.com/crispy-rosemary-olive-oil-bread-recipe-easy-italian-christmas-treat/