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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 Nutritious Vitality Snacks.
Healthy and balanced eating helps bring about a feeling of well being. We are likely to feel way less gross when we increase our consumption of healthy foods and lower our consumption of unhealthy foods. A bit of pizza doesn’t make you feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a difficult task because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?
Healthy foods made from whole grains are great for a quick snack. Starting your day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run can easily be healthier with whole fiber chips and crackers. Selecting whole grain food items is always far better than eating the refined grains we commonly come across in our grocery stores.
There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to rosemary and olive oil bread recipe. You can have rosemary and olive oil bread using 11 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Rosemary and Olive Oil Bread:
- Take 1 + 3/4 cup of Bread flour
- Prepare 1 + 3/4 cup of plain flour
- Use 2/3 cup water
- Prepare 1 tablespoon olive oil
- Provide 1 tsp dried yeast
- Prepare 2 tsp salt (fine)
- Take After proving:
- Take 1 tbsp olive oil
- Provide 1 tbsp water
- Provide 1 tbsp coarse salt
- Use 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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