If you’ve ever been to Macaroni Grill, you know just how delicious their rosemary bread is. Especially when it is warm from the oven and dipped in a delicious mix of olive oil, herbs and spices. You can now recreate this delicious appetizer in your own home to enjoy whenever you please. As good as this bread is simply on its own, try slicing it for gourmet sandwiches or dipped in your favourite soup.
Homemade Rosemary Dinner Bread (Macaroni Grill Rosemary Bread)
- 2 tsp active dry yeast
- 2 tsp sugar
- 1 cup warm water
- 2 tbsp extra-virgin olive oil plus more for brushing and serving
- 2 tbsp dried rosemary
- ½ tsp fine salt
- 2 1/2 cup all-purpose flour plus more for dusting
- 1 tsp fine salt
- 1/2 tsp kosher salt
- Freshly ground pepper
- 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 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.
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