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Before you jump to Rosemary and Olive Oil Bread recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.
We are all aware that consuming healthy snacks can help us really feel better in our bodies. We tend to feel way less gross whenever we increase our intake of healthy foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Deciding on healthier food choices can be tough when it is snack time. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.
Foods made from whole grains are fantastic for a easy snack. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain choices.
You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to rosemary and olive oil bread recipe. To cook rosemary and olive oil bread you only need 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Rosemary and Olive Oil Bread:
- Prepare 1 + 3/4 cup of Bread flour
- Provide 1 + 3/4 cup of plain flour
- Use 2/3 cup water
- Get 1 tablespoon olive oil
- Take 1 tsp dried yeast
- Get 2 tsp salt (fine)
- Use After proving:
- Get 1 tbsp olive oil
- Use 1 tbsp water
- Prepare 1 tbsp coarse salt
- Take chopped rosemary
Instructions to make Rosemary and Olive Oil Bread:
- Mix the flours together and then mix in the water. Add the yeast and the fine salt. Knead for 2-5 minutes. Place the dough in a bowl, cover with clingfilm and leave to double in size. Around 1.5 hours.
- Oil (generously) a 12 x 17 inch tin and tip the dough out. Using your fingers stretch the dough to fill the tin. If it doesn't give then cover and come back every 15-30 minutes until it fits.
- Once the dough fills the tin, cover and leave to prove for 30 minutes. Turn on the oven to 220c to preheat.
- Mix the water and oil, using your fingers press dimples into the dough and then drizzle the water and oil mix over the dough. Sprinkle over the salt and the rosemary.
- Bake for 15 minutes, turning the tray around half way through.
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