Saturday, July 2, 2011

Rosemary Bread

I don't know if you know this about me, but I'm very impressionable.  If I had the time and the money, I'd probably spend it all making just about every last thing I see all of you posting up on your blogs.  But I don't, so I have to choose.  And a tough choice it is...but it really helps when I already have all the ingredients, such as with this Macaroni Grill copycat recipe I saw at Brenda's Canadian Kitchen.

I've only been to the Macaroni Grill once or twice, and it's been quite some time ago.  So I honestly don't remember what kind of bread they served.  I just remember their macaroni was not grilled, which teed me off just a little.  But, if they are serving this type of bread, I apparently need to give them a revisit.   I love that this is easy and delicious.  And the smell of fresh bread is always a good thing, but when rosemary is added to the mix...that's just even more awesome.  

Make this, you'll be glad you did :)

1 cup water
1 1/4-ounce packet active dry yeast 
2 tsp. sugar
2 T extra-virgin olive oil, plus more for brushing and serving (divided)
2 1/2 cups all-purpose flour, plus more for dusting
2 T dried rosemary (divided)
1 tsp. fine salt
1/2 tsp. kosher salt
Freshly ground pepper

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.*Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.**Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary (work very quickly when you do this). Continue baking until golden brown, about 10 more minutes.***  Transfer to a rack to cool. Serve with olive oil seasoned with pepper.Makes 4 small round loaves of bread.


Brenda said...

Julie, I'm so glad you enjoyed it. I've been dying to make it again!

Kerstin said...

The bread at MG is very tasty so I'd love to try this recipe!

Joanne said...

Rosemary is one of my favorite bread flavorers...these rolls looks fantastic! Excellent choice.

♥peachkins♥ said...

Me, I just wish I know how to bake bread at the moment.. I love to try your recipe..

Evolving Mommy Catherine said...

And now I feel the need to rush to my kitchen and get some bread made.

Kim said...

I'm like you, I wish I had the time and money to make everything on my to-do list. As it is I have nightmares about not being able to fit it all in! LOL:)

This bread looks seriously amazing and is one of the things on my long list of to-do's.

Hope you have a great weekend!

Mary said...

I love focaccia bread and always love the one they serve at Macaroni Grill. It is so nice to have the recipe they use to make it. I hope you have a great day.Blessings...Mary

Julie said...

We love this bread! I've made it several times. Rosemary is such a great flavor.

The Japanese Redneck said...

You can't beat bread fresh from the oven.

Zandra said...

I used to work at Macaroni Grill. My favorite menu item was this foccacia bread sandwich...can't remember what it's called now. Anyway, your bread looks amazing. I love the taste and aroma of rosemary in my bread. ;)