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
- Combine the yeast, sugar and
¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
- In the same bowl, add 1
tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water
and all the flour.
- Mix with large spoon until
dough forms.
- Then knead dough by hand on a
lightly floured surface for about 5 to 7 minutes.
- 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. |
- Place a sheet of parchment
paper on a baking sheet.
- Next, place the dough on a
lightly floured surface and divide into 2 halves.
- 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.
- Preheat oven to 400°.
- Bake the loaves for 10
minutes.
- 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.
- Return to the oven and bake
for another 10-12 minutes, or until golden brown.
- 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
- Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
- In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour.
- Mix with large spoon until dough forms.
- Then knead dough by hand on a lightly floured surface for about 5 to7 minutes.
- 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.
- Place a sheet of parchment paper on a baking sheet.
- Next, place the dough on a lightly floured surface and divide into 2 halves.
- 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.
- Preheat oven to 400°.
- Bake the loaves for 10 minutes.
- 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.
- Return to the oven and bake for another 10-12 minutes, or until golden brown.
- Let cool slightly and serve warm.
