Macaroni Grill’s Rosemary Olive Oil Bread

1 cup warm water (100-110º F)
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
1/4 teaspoon Italian seasoning (or a pinch of each ground garlic, dried oregano and dried basil)
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading (NOTE: I could not find white whole wheat flour so used 1 cup whole wheat and 1 1/2 cups bread flour.)
1 egg, whisked + 1 tablespoon water, for egg wash
Dried rosemary, for sprinkling on before baking

1. In a large bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and stir until the dough forms a ball.
3. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth. If using a mixer with a dough hook, the kneading time can be reduced.
4. Place the dough in a lightly greased bowl; cover; let rise until doubled in size, about 1 hour.
5. Punch down the dough and form it into a round loaf.  Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
6. Meanwhile, preheat oven (and pizza stone) to 400º F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
7. Transfer the dough to the pizza stone in the oven. Bake for 20-25 minutes until top is golden brown and sounds hollow when tapped.

Yield: 1 round loaf

Macaroni Grill’s Rosemary Olive Oil Bread recipe from and photo by Lois Linke.

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