Best 2 Rosemary Artisan Bread Recipes

**Rosemary Artisan Bread: A Symphony of Flavor and Texture**

Indulge in the delightful aroma and irresistible taste of rosemary artisan bread, a culinary masterpiece that combines the rustic charm of a traditional loaf with a burst of herbaceous flavor. This tantalizing bread is a delightful fusion of crispy crust and soft, airy crumb, elevated by the fragrant essence of rosemary. Perfect for any occasion, whether it's a casual gathering or an elegant dinner party, rosemary artisan bread promises to be the star of the show. Discover the secrets behind this delectable creation with our curated collection of recipes, ranging from classic methods to innovative variations that cater to various dietary preferences. Embark on a culinary journey and experience the magic of rosemary artisan bread, a true testament to the art of baking.

Here are our top 2 tried and tested recipes!

ROSEMARY ARTISAN BREAD

Rosemary Artisan Bread image

This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!

Provided by healthy mamma

Categories Yeast Breads

Time 1h30m

Yield 1-2 loaves

Number Of Ingredients 11

Ingredients

1 tablespoon dry yeast
2 cups water
2 tablespoons sugar
1/4 cup olive oil
1 tablespoon sea salt
2 tablespoons fresh rosemary
2 tablespoons lemon juice
1 teaspoon instant minced garlic
1 teaspoon dried onion flakes
1/2 cup freshly grated pecorino romano cheese
6 cups all-purpose flour

Steps:

Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
Allow to rise for 1/2 hour again, until doubled in a warm place.
Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

ARTISAN SEMOLINA AND ROSEMARY BREAD

Artisan Semolina and Rosemary Bread image

Semolina is a type of flour that is used in this traditional Italian bread. Combined with rosemary leaves and olive oil, it makes a great side for any Italian-inspired dinner.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h40m

Yield 12

Number Of Ingredients 12

Ingredients

2 to 2 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 package regular active dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
1 tablespoon olive oil
1 cup semolina flour
1 tablespoon chopped fresh rosemary leaves
1 tablespoon cornmeal
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon coarse (kosher or sea) salt

Steps:

In large bowl, mix 2 cups of the all-purpose flour, the sugar, table salt and yeast. Stir in warm water and 1 tablespoon olive oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.
Stir in semolina flour and 1 tablespoon rosemary. Stir in additional all-purpose flour, 1 tablespoon at a time, until dough leaves side of bowl, flour is incorporated and dough in not sticky. Cover tightly with plastic wrap; refrigerate at least 2 hours but no longer than 24 hours.
Line cookie sheet with cooking parchment paper. Sprinkle parchment with cornmeal. Place dough on lightly floured surface; turn dough to lightly coat with flour. With floured hands, shape dough into 6x4-inch oval by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 1 hour or until doubled in size.
Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 400°F. Brush dough with 2 teaspoons olive oil; sprinkle with 1 tablespoon rosemary and sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
Bake 20 to 25 minutes or until golden brown. Cool on cooling rack, about 1 hour.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Slice, TransFat 0 g

Tips:

Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, so it's best to use it whenever possible. If you only have dried rosemary on hand, use about half the amount of dried rosemary as you would fresh rosemary.
Don't overwork the dough: Overworking the dough will make the bread tough. Mix the dough just until it comes together, then knead it for a few minutes until it is smooth and elastic.
Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This will take about 1-2 hours.
Bake the bread until it is golden brown: The bread is done baking when it is golden brown on top and sounds hollow when you tap it.
Let the bread cool before slicing: Let the bread cool for at least 10 minutes before slicing it. This will help the bread to hold its shape.

Conclusion:

Rosemary artisan bread is a delicious and easy-to-make bread that is perfect for any occasion. With its crispy crust and tender crumb, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a new bread recipe to try, give rosemary artisan bread a try. You won't be disappointed!