Thank you to Pompeian for sponsoring today’s post. As always, all opinions are my own.
Not much is better than fresh baked bread.
Especially this light and flavorful Rosemary Olive Oil Bread.
Guys. It’s December 12th. Christmas is less than two weeks away. Are you ready? Thanks to it being Baby’s First Christmas around here, most everyone is getting some sort of baby themed gift. That makes it pretty easy. Otherwise, I’m pretty ready. My brother is in town from Florida this weekend so we’ll actually be celebrating early. The only thing really left on my Christmas to-do list is take Baby Girl to see Santa. We tried to go last weekend and there was a four hour wait at the mall. FOUR hours. Ridiculous.
Anyway, let’s talk about olive oil and my love for it.
I cook with olive oil (EVOO, as I affectionately refer to it) daily. My chicken and/or veggies always get sauteed in it. I’ve even baked Olive Oil Brownie Sea Salt Cookies before. It’s a staple in our house.
This bread is light but flavorful and so good dipped in olive oil and za’atar (a Middle Eastern spice blend).
If you’re still at a loss for holiday gifts, Pompeian has a cute idea for you to try. Take your favorite family recipe, use their label maker, and customize your own bottle of EVOO. You can see mine below. It’s so simple; you just type in the ingredients and directions, add a picture, and then print. I (rather sloppily, now that I look at it) quickly taped mine onto the bottle and it looks so cute. I think it would make a fun gift. If you don’t have a favorite family recipe that uses olive oil, you can check out Pompeian’s website for ideas (or use this bread…).
Get on it – you’ve only got 13 days left!
- 1 cup warm water
- 1 Tablespoon sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 Tablespoons fresh rosemary, chopped
- ¼ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 Tablespoons extra virgin olive oil
- 1½ cups white whole wheat flour
- ½ cup bread flour + more for kneading
- 1 egg + 1 Tablespoon of water for egg wash
- cornmeal, for dusting (~teaspoon)
- fleur de sel for sprinkling
- In the bowl of your stand mixer (or a large bowl) add the warm water, sugar, and yeast. Stir gently then let sit for about 10 minutes to proof.
- Add in the salt, chopped rosemary, Italian seasoning, black pepper, olive oil, and whole wheat flour. Use your dough hook to stir.
- Add in the bread flour with the mixer running on low. The dough should start forming into a ball. Continue mixing for about 5 minutes, adding more bread flour if the dough starts sticking to the hook.
- While the dough is kneading, lightly drizzle a large bowl with olive oil and turn it to coat. After the dough is done, place the dough ball into the oiled bowl; cover and let rise until doubled in size. This should take about an hour.
- Line a baking sheet with a piece of parchment and spread some cornmeal evenly across (just a little bit). After an hour, punch down the dough and form it into a round loaf. Place it onto the cornmeal dusted parchment paper; cover with plastic wrap and let rise until doubled in size, about 45 minutes.
- While you're waiting for the dough to rise, preheat the oven to 400 degrees and place a pizza stone inside. Also, mix your egg with 1 Tablespoon of water and whisk to make your egg wash.
- Once the dough has rise, gently brush the top with the egg wash and sprinkle some fleur de sel on top.
- Transfer the dough to your preheated stone and bake for 20-25 minutes or until the top is golden brown