Rosemary, Garlic, Olive Oil Bread

June 26, 2013
Rosemary Olive Oil Bread - featured

For the longest time I've wanted to visit food swaps throughout the country .. Well, I guess I should say the world

(France registered their first swap a couple months ago .. but that'll be for another day)

First up .. Chicago

Rosemary, Garlic, Olive Oil Bread - Love the flavor combinations of rosemary, garlic, and olive oil in my favorite bread. Great for everyday AND bringing to a food swap!

(France registered their first swap a couple months ago .. but that'll be for another day)

First up .. Chicago

The Chef & I pondered long & hard about what to bring ..

There was pressure .. we wanted to have a warm & fuzzy about what we were making .. Trying a brand new recipe seemed way to risqué.

Lots of suggestions abound .. but in the end we decided to bring mustard .. and bread.

Rosemary, Garlic, Olive Oil Bread - Love the flavor combinations of rosemary, garlic, and olive oil in my favorite bread. Great for everyday AND bringing to a food swap!

Not any bread mind you .. but a flavorful twist on my favorite peasant bread .. we added garlic .. all things good contain roasted garlic .. and rosemary as our spice

The night before we left ..bread was everywhere .. small loaves, big loaves, dough rising in on the back porch .. the house smelled insanely good ..

Rosemary, Garlic, Olive Oil Bread - Love the flavor combinations of rosemary, garlic, and olive oil in my favorite bread. Great for everyday AND bringing to a food swap!

(ps:  Fellow swappers take note .. It's a good idea to bring a number of sizes of your item to the swap. Why?

Let's say you REALLY want to come home with Sara's strawberry jam. You might offer her one of your bigger loaves to entice her to swap. Or, maybe someone else has a really small portion of something (ex: a spice combo) .. and they'd like to swap with you for bread. You could pull out a smaller loaf & say .. yep, I'm in.)

Rosemary, Garlic, Olive Oil Bread - Love the flavor combinations of rosemary, garlic, and olive oil in my favorite bread. Great for everyday AND bringing to a food swap!

I couldn't have asked for it to have turned out better ..

For transport .. we begged paper bread bags from a local bakery .. which worked perfectly.

To stay at the top of our game with freshness & flavor .. the last stop before heading to the swap was a local restaurant to ask if they'd warm our sample loaves in the micro. Better yet .. they ran them though their pizza oven!

Everybody in the commented as the smell of homemade bread swept through the kitchen.

Rosemary Olive Oil Bread 17

Photo Credit: Pinterest

Pretty Cool

I hope you enjoy making it as much as we did. All 12 loaves we brought were swapped for other tasty treats.

Note to self .. Lessons learned .. When you make bread with your favorite flavors to take to a swap .. Save a loaf for yourself .. ack!

Enjoy

xoxo

A few additional notes:

Roasted garlic is one of my all time favorite things .. A couple of times/month I head to Costco, buy a large bunch, roast them up, and keep them in my fridge for everyday cooking. There's not a hint of garlic bite, no need to run for your toothbrush when you're done eating .. it's fantastic. I note it here .. if you use regular garlic as a substitute, it will be too strong .. if that's what you have on hand .. reduce the amounts to your liking

The size of the baking bowls used for this recipe are small, one quart Pyrex .. but that's just a guide to get you going. I've used all sized vessels .. larger & smaller .. just adjust the size of the dough you form. For example .. if you have a 2 quart size container .. form the entire amount of dough & adjust the baking time up 5 or 6 minutes. If you have smaller ramekin size containers .. quarter the total amount and reduce the baking time by 5 or 6 min. If the bread looks light when it's flipped out of the vessel .. pop it back in the oven for a few minutes

Pin For Later

 

~ Adapted from My Favorite Peasant Bread

Rosemary, Garlic, Olive Oil Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 cup graham flour
  • 2 teaspoons kosher salt
  • 3 -4 Tbsp fresh rosemary
  • 6 heads roasted garlic divided
  • 1 3/4 cups lukewarm water
  • 1/4 cup garlic olive oil
  • 1 tablespoon sugar
  • 2 teaspoons active-dry yeast room temperature
  • butter. about 2 tablespoons

Instructions

  • In a large mixing bowl whisk the flour and the salt. Set aside.
  • Grease a separate large bowl with butter or olive oil and set this aside.
  • In a small bowl, combine 2 of cloves roasted garlic with 2 Tbsp butter.
  • In a small mixing bowl, dissolve the sugar into the water & olive oil. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit .. this ensures the yeast is active
  • Add the flours, salt, and rosemary, and roasted garlic and Mix. (**Note: The orig inal recipe outlines stirring with a wooden spoon, which works .. but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed)
  • The dough will be on the wet side.
  • Transfer to the greased bowl from step 1 Cover with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (** Dough at my house typically takes 3 or 4 hours to rise .. point being .. don't sweat the exact time .. just make sure the dough has doubled)
  • Pre-heat the oven to 425ºF. Grease two oven-safe bowls (quart size or a bit bigger) with the garlic butter.
  • Punch down your dough, scraping it from the sides of the bowl.
  • Divide into 2 equal parts, scooping up each half and placing into on your floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
  • Let the dough rise until it's again doubled in size.Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 22 to 25 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If the bowls have been greased well, the loaves should easily fall onto the cooling racks. If the they look a little pale and soft, pop them back into the oven (outside of their bowls) and let them bake for (ish) 5 minutes more.
  • Let cool for 10 minutes before cutting.
Serves:
Nutrition + Show
Rating:
Calories 175
Total Fat 3.41g
Carbohydrates 32.77g
Fiber 2.3g
Sugars 2.06g
Protein 5.01g
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