Oil and Rosemary Bread

Oil and Rosemary Bread


A classic recipe but enriched by the penetrating taste of rosemary that gives this preparation a surprising flavor given not only by the ingredients, but also by the use of Extra Virgin Olive Oil in a flavored version, obviously with Rosemary!


230 ml lukewarm water
350 gr of type 00 flour
150 gr of bread flour
1 tablespoon of brown sugar
2 teaspoons of dry yeast
1 teaspoon of salt
2 tablespoons of Extra Virgin Olive Oil flavored with Rosemary
Chopped Rosemary
A mix of garlic powder, dried oregano and basil
Black Pepper


In a large bowl, mix the warm water, brown sugar and yeast, and let sit for about 10 minutes. Stir in the salt, chopped rosemary, spice mix, Rosemary Flavored Extra Virgin Olive Oil, and 00 flour. Then add the bread flour, continuing to work the mixture. Move to a flat surface until the dough is lump-free (and if necessary, add more flour to improve the process). Let rest in an oiled bowl for at least an hour. Mash the risen dough, give it the shape you prefer and place it on a baking sheet. Let it rest for another hour. Preheat the oven to 200°C, sprinkle the loaf with dried rosemary and bake for about 20-25 minutes or until the bread turns golden brown. Let cool and serve.


For this preparation, Rosemary-flavored Basso Extra Virgin Olive Oil gives the recipe a stronger flavor and a rich, intense aroma. For an extra touch, warm the Rosemary Oil slightly and brush on the bread slices, you will be thrilled!


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