Rosemary & Sea Salt Peasant Bread

There aren’t many of their restaurants left, but I used to really enjoy the complimentary bread and dip served with meals at Romano’s Macaroni Grill.

This is VERY similar, but we think it’s even better!

I serve this with my Cali-Mediterranean Bread Dip.

SO good!

I literally ate a quarter of a loaf of this with the dip for dinner one night after following a really badly written recipe for a first attempt at a Penne alla Vodka recipe – I didn’t even care that the pasta was a loss b/c this is delicious! Okay, maybe I also ate some salad. Ha!

Tonight we’re having it alongside Pork Tenderloin Medallions in Garlic White Wine Sauce and Roasted Zucchini.

Rosemary & Sea Salt Peasant Bread Recipe

Ingredients

• 1 cup water, at 95^◦ F
• 12.5 g (1 Tbsp) granulated sugar
• 1 Tbsp active dry yeast
• 2 tsp sea salt (1 tsp for dough + 1 tsp for topping)
• 2 tsp dried crushed dried rosemary, divided (1 tsp for dough + 1 tsp for topping)
• 300 – 330 g (2 1/2 – 2 3/4 cups) all-purpose flour
• 1 Tbsp extra virgin olive oil
• extra virgin olive oil spray
• 2 Tbsp butter, melted

Directions

1. Add 1 cup 95^◦ F water to large mixing bowl.
2. Briefly stir in 12.5 g (1 Tbsp) granulated sugar.
3. Briefly stir in 1 Tbsp active dry yeast. Allow to sit for 5-10 mins in a warm environment, until frothy.
4. Mix in 1 tsp sea salt and 1 tsp crushed dried rosemary.
5. Slowly add 300 g (2 1/2 cups) all-purpose flour, mixing gently and constantly, until dough is smooth and elastic. Either use dough hook attachment (about 5-7 mins) on stand mixer or mix by hand (about 10-12 mins). If dough is too sticky, add a bit more flour at a time, not to exceed 330 g (2 3/4 cups).
6. Add 1 Tbsp extra virgin olive oil to a large bowl (glass or plastic), then use a paper towel to coat the inside of the bowl (don’t forget to go up the sides of the bowl).
7. Divide dough into 2 balls and place side-by-side in oiled bowl.
8. Cover bowl with a clean dish towel and allow to rise in a warm environment, until doubled in size (about 40 mins).
9. Preheat oven to 450^◦ F.
10. Spray baking sheet with extra virgin olive oil and transfer dough to it, shaping as needed and placed about 4″ apart.
11. Using a finger (for hygiene: wrapped in plastic wrap and dipped in extra virgin olive oil) to push wells into each loaf.
12. Using a pastry brush, brush 2 Tbsp melted butter evenly over the 2 loaves, being sure to get some in each well and around the sides of the loaves.
13. Sprinkle each loaf with remaining 1/2 tsp crushed dried rosemary and remaining 1/2 tsp of sea salt.
14. Bake at 450^◦ for 18 mins, until just turning golden brown on top. If your bottom edges start to brown, it’s going too long!

Nutrition Facts
Serving size: 1/4 of Loaf
Servings: 8
Amount per serving
Calories	208
% Daily Value*
Total Fat 5.2g	7%
Saturated Fat 2.2g	11%
Cholesterol 8mg	3%
Sodium 342mg	15%
Total Carbohydrate 35.1g	13%
Dietary Fiber 1.6g	6%
Total Sugars 1.7g
Protein 5.1g
Vitamin D 2mcg	10%
Calcium 13mg	1%
Iron 2mg	13%
Potassium 80mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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