Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.
- Yield: Makes 2 loaves
Photography: Kirsten Strecker
Source: Martha Stewart Living, August 2004
- 1 1/2 teaspoons active dry yeast
- 1/4 cup warm water (110 degrees)
- 5 tablespoons extra-virgin olive oil, plus more for bowl
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
- 1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.