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)! ;)
1 pound fresh pizza dough
1-2 teaspoons olive oil
1 teaspoon flour
1-2 teaspoons cornmeal
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).