Copycat Macaroni Grill Rosemary Bread

• Vegan

• Produce

  • 2 tbsp Rosemary, dried

• Baking & Spices

  • 2 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Kosher salt
  • 1 Pepper, freshly ground
  • 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 1 cup Water

Found on allshecooks.com

Description

Ingredients

• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 cup warm water
• 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
• 2 tablespoons dried rosemary
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• Freshly ground pepper

Directions

• Combine the yeast, sugar and ¼ cup of water in a large bowl. Let stand for 5 minutes, until foamy.
• In the same bowl, add 1 tablespoon of olive oil, 1 ½ tablespoons rosemary, fine salt, ¾ cups warm water and all the flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes. Rub olive oil on the inside of a clean bowl and put the dough in, cover with saran wrap or a cloth and let stand for 1 hour. The dough should have doubled in size by this time.
• Place a sheet of parchment paper on a baking sheet. Next, place the dough on a lightly floured surface and divide into 2 halves. Knead each piece for a minute or so, sprinkling with flour, as needed and work into a ball. Place each loaf on the prepared baking sheet. Let stand, uncovered, for about 1 hour or until dough has doubled.
• Preheat oven to 400 F. Bake the loaves for 10 minutes. Remove them from the oven and brush with the remaining olive oil. Sprinkle with the kosher salt and pepper and crumble the remaining rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.
• Let cool slightly and serve warm.
• Adapted from the Food Network.