Copycat Macaroni Grill's Rosemary Bread

Always in search of yet another good bread recipe, I found many references to this copycat version of an Italian style bread from Macaroni Grill. It is relatively easy and the added rosemary + salt and pepper give it an Italian flavor. Serve with olive oil and balsamic vinegar for an even more authentic taste.

Copycat Macaroni Grill's Rosemary Bread 

2 teaspoons active dry yeast

2 teaspoons sugar

1 cup warm water (about 110-115°)

2 tablespoons extra-virgin olive oil, plus more for brushing and serving

2 tablespoons dried rosemary or 3 to 4 tablespoons fresh chopped rosemary

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

Freshly ground pepper

1. Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
   
2. In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour.
   
3. Mix with large spoon until dough forms.
4. Then knead dough by hand on a lightly floured surface for about 5 to 7 minutes.
   
5. Rub olive oil on the inside of a clean bowl and put the dough in, cover with plastic wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.

   

   Above - before rising.
   Below - after rising.

   
6. Place a sheet of parchment paper on a baking sheet.
7. Next, place the dough on a lightly floured surface and divide into 2 halves.
   
8. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet and flatten slightly. Let stand, uncovered, for about 1 hour or until dough has doubled.
9. Preheat oven to 400°.
10. Bake the loaves for 10 minutes.
11. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf.
12. Return to the oven and bake for another 10-12 minutes, or until golden brown.
13. Let cool slightly and serve warm.
    

Recipe without photos . . .

Copycat Macaroni Grill Rosemary Bread 

2 teaspoons active dry yeast

2 teaspoons sugar

1 cup warm water (about 110-115°)

2 tablespoons extra-virgin olive oil, plus more for brushing and serving

2 tablespoons dried rosemary or 3 to 4 tablespoons fresh chopped rosemary

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

Freshly ground pepper

1. Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
2. In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour.
3. Mix with large spoon until dough forms.
4. Then knead dough by hand on a lightly floured surface for about 5 to7 minutes.
5. Rub olive oil on the inside of a clean bowl and put the dough in, cover with plastic wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.
6. Place a sheet of parchment paper on a baking sheet.
7. Next, place the dough on a lightly floured surface and divide into 2 halves.
8. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet and flatten slightly. Let stand, uncovered, for about 1 hour or until dough has doubled.
9. Preheat oven to 400°.
10. Bake the loaves for 10 minutes.
11. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf.
12. Return to the oven and bake for another 10-12 minutes, or until golden brown.
13. Let cool slightly and serve warm.