Rosemary Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g flour (wheat flour)
- 350 ml water, lukewarm
- 25 g yeast
- 2 tablespoon semolina (durum wheat semolina)
- 1 teaspoon honey
- 75 g oil (olives)
- 50 g raisins
- 1 teaspoon sea salt
- 3 sprigs rosemary, fresh
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the honey, a little flour and 1 tablespoon of lukewarm water and let stand until it becomes frothy. Pluck the rosemary stalks from the twigs, chop finely, put 1/3 of them aside. Heat the oil in a pan, add the remaining rosemary and fry over medium heat. Then pour the oil through a sieve. Knead a dough from the flour, durum wheat semolina, yeast, oil, salt and lukewarm water. Cover and let the dough rise in a warm place for 1 hour. Then knead the dough well again and mix in the remaining rosemary needles and raisins.
- Shape two loaves and let rise for another 15 minutes. Score loaves on the top in a diamond shape, brush with olive oil and bake at 200 ° for 30 minutes.
- You can also use the dough to make 10-12 small rolls.
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