Pane al rosmarino e olio

Bread with rosemary and olive oil

Preparation info
  • Makes

    1

    large loaves
    • Difficulty

      Medium

Appears in

By Tessa Kiros

Published 2003

  • About

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) rosemary sprigs
  • 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, half a tablespoon of sal