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Pane al rosmarino e olio
Bread with rosemary and olive oil
- Makes
1
large loaves - Difficulty
Medium
By Tessa Kiros
Published 2003
This is a variation on the unsalted white Tuscan bread generally made here. You can also make small individual bread rolls if you prefer. You might want to make more than these quantities and even freeze the loaves for future use.
Ingredients
- about
25 g 1 oz 25 g
Method
Strip the rosemary leaves off the stems and discard the stems.
Put the yeast into a bowl with the pinch of sugar. Stir in the water and leave it to activate.
Put the flour into a large, wide bowl or onto your work surface. Add the yeast, most of the rosemary,
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