Zesty Rosemary Olive Oil Bread
This quick and easy vegan bread recipe combines the fragrant flavors of rosemary and olive oil, resulting in a deliciously savory loaf with a crisp crust and soft interior.
ingredients
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 ⅓ cups warm water (110°F/43°C)
steps
- 1.
In a large mixing bowl, combine the flour, yeast, salt, and chopped rosemary.
- 2.
Make a well in the center and add olive oil and warm water.
- 3.
Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
- 4.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
- 5.
Preheat the oven to 425°F (220°C) and place a baking dish filled with water on the bottom rack to create steam.
- 6.
Punch down the risen dough and shape it into a loaf.
- 7.
Place the shaped dough on a baking sheet lined with parchment paper and let it rest for about 15 minutes.
- 8.
Make a few shallow cuts on top of the loaf with a sharp knife and brush the surface with olive oil.
- 9.
Bake in the preheated oven for 25-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
- 10.
Remove from the oven and let the bread cool on a wire rack before slicing.
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