Piney and herbaceous, this bread is richly savory and makes a delicious treat with some fruity olive oil.
- 1 cup warm water (100–110 F)
- 1 Tbsp sugar
- 2 tsp active dry yeast
- 1 tsp salt
- 2 Tbsp fresh rosemary, chopped (or 2 tsp. dried)
- 1/4 tsp Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups white whole wheat flour
- 1/2 cup bread flour
- 2 Tbsp extra virgin olive oil
- 1 egg, whisked + 1 Tbsp. water, for egg wash
- dried rosemary, for sprinkling
- Combine warm water, sugar, and yeast in a bowl to proof for 10 minutes.
- In a separate bowl, combine salt, rosemary, Italian seasoning, pepper, and flours. Add to proofed yeast, along with olive oil. Mix until dough is formed. Turn out onto a flour surface and knead until smooth and elastic – 5 to 10 minutes. Place in an oiled bowl, cover, and let rise until doubled in size – 1 hour.
- Punch down dough and shape into a round loaf. Place on a parchment-lined cookie sheet, cover, and let rise again until doubled in size – 45 minutes.
- Preheat oven to 400 F. When dough is ready, brush gently with the egg wash, and sprinkle with dried rosemary. Bake for 20-24 minutes, until top is golden and loaf sounds hollow when you knock on it.
- The original recipe calls for the loaf to be baked on a pizza stone, which you heat in the oven before putting the dough on it. I have no such stone, so I omitted this.
- I don’t have any bread flour, but I used Smitten Kitchen‘s recommendation of replacing some of the normal flour with gluten flour. I used about 1 Tbsp of gluten flour in place of 1 Tbsp normal flour.
- Serving this with a dish of olive oil and salt is delicious!