Wednesday, October 26, 2011
Easy Rosemary Bread
Okay, so this post is sort of a big deal! I’m letting you all in on one of my big secrets! It’s the secret behind my infamous Rosemary bread…
Let me tell you a little about it: This bread is AMAZING. This bread will make your guests drool. This bread will have everyone going, “HOW in the world did you make this?!!!” This bread is soft, fluffy, and irresistible. This bread is…
Made out of store bought pizza dough.
Yep, guilty as charged.
Funny thing is, no one ever believes me when I tell them that. hah But it’s the truth. I can’t keep my secret any longer!
So, here’s the skinny: You can pick up a ball of fresh made pizza dough in the deli section at most grocery stores (not the frozen… you’ve gotta get fresh). If your grocery store doesn’t offer it, you can stop in to one of your favorite pizza joints and see if they will sell you a ball of dough… most will oblige. Brush on a little olive oil and add a sprinkle of course salt and dried rosemary, bake it and call it a day!
I like to serve mine with a dish of olive oil that has some balsamic reduction drizzled in it topped with a sprinkle of salt and fresh-cracked black pepper.
This is the perfect accompaniment to soups, salads, and even steak dinners. Your guests will FLIP.
Easy Rosemary Bread
Yield: 1 loaf of bread
Prep Time: 2 minutes
Cook Time: 8-15 minutes
Total Time: 10-17 minutes
This is the simplest bread to make and people will FLIP out over it... just don't tell them how easy it actually is (they won't believe you anyway)! 😉
Ingredients:
1 pound fresh pizza dough
1-2 teaspoons olive oil
course salt
dried rosemary
1 teaspoon flour
1-2 teaspoons cornmealDirections:
Preheat pizza stone in oven at 425º (if you don't have a pizza stone, preheat a pan you wish to use). If the dough is slighty tacky, dust the outside with a little flour. Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8" in diameter (do NOT use a rolling pin... just your fingertips). There will be indentations all over the dough - this is okay!
Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it. Brush a little olive oil on top of the dough and sprinkle on a pinch of course salt and a few dashes of rosemary. Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone). Carefully slice and serve hot with olive oil and balsamic reduction (or butter).
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Kathryn — October 26, 2011 @ 8:22 am
Man, this looks so fluffy and delicious!
Natalie — October 26, 2011 @ 9:07 am
I love this trick! I usually make pizza dough in bigger batches, freeze, and then sometimes I end up using it for bread as well. 🙂
Kristina replied: — October 26th, 2011 @ 10:51 am
i NEED to do that (in fact, I think about doing it… but then it slips my mind) hah
Mike — October 26, 2011 @ 9:25 am
Be sure to make two loaves; one for your husband and one for the guests…best bread EVER!
Kristina replied: — October 26th, 2011 @ 10:51 am
true story… husbands will wolf this down.
brandi — October 26, 2011 @ 9:51 am
there is no shame in using pizza crust 🙂 especially when it turns out looking like this!
Kristina replied: — October 26th, 2011 @ 10:50 am
I really should just make a bunch and freeze them – i have a bread maker that will do all the work too (can we say LAZY… hah)
Stephanie — October 26, 2011 @ 10:13 am
Now that is a time saving idea! I am going to have to hunt down some fresh dough now 🙂
Kristina replied: — October 26th, 2011 @ 10:50 am
Publix (if you have them in your area)… Whole Foods has it also…
Bev Weidner — October 26, 2011 @ 11:55 am
OMG. My life has just been taken in a most wonderful direction. Seriously.
Holy crap.
Alexis — October 26, 2011 @ 12:47 pm
You can push it into a jelly roll pan and put finger indentations in the top to make it more of a foccacia bread, it’s delicious!
Nancy — October 26, 2011 @ 2:00 pm
Tina!!! Just reading your posts and recipes makes me fat!!!!
YUMMY!!
Mom — October 26, 2011 @ 2:15 pm
This Bread is SO delicious!
Sarah — October 26, 2011 @ 6:09 pm
Oh my GAH….that looks amazing! I LOVVVE rosemary and am definitely trying this sometime soon!!! 🙂
Tanya - Three Square Meals — October 27, 2011 @ 6:23 am
I absolutely love rosemary bread and make it whenever family is coming over. However, I hadn’t thought to use pizza dough. I bet that makes the texture so unique and foccacia like. Gotta try it!
Stacy — October 27, 2011 @ 8:32 am
What a great idea to use pizza dough! This bread looks delicious… I have to try making it! Thanks! 🙂
Sandra — October 27, 2011 @ 9:52 am
You had me at easy. Then you really hooked me with the dipping oil.
atef aridi — October 28, 2011 @ 2:21 am
I hope to send you the basics of making this bread wonderful and thank you
karen — October 28, 2011 @ 8:34 pm
Oh my goodness … I like the way you think. We have a Papa Murphy’s (take -n- bake pizza) nearby. Imma thinkin’ that is going to be some great rosemary bread. *wink, wink*
Thanks for revealing your secret! Found your great blog via Tasty Kitchen – your onion soup looks divine. It’s on my “Must Make Soon!” list.
Thanks again! –karen
Meredith — November 8, 2012 @ 4:02 pm
I had leftover pizza dough, and tried this the other night with a pasta dish. It was so goooood. I am embarrassed to admit that my hubby and I actually ate the small loaf of bread, and saved the pasta for leftovers…lol… defiantly will using this trick in the future!