Rosemary Filone Bread

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I usually swear against white flour, but being stuck at home, made me a little crazy and I was breaking my food rules left and right.  These types of recipes will not happen often because I know they’re not super healthy and I am well-aware of the fact that they are SUPER addictive.  I wish our apartment always smelled as good as it did while this bread was baking- absolutely indescribable.  Made me feel like I was back in Italy, cooking in an outdoor Tuscan brick oven, it’s THAT good!

3 cups unbleached all-purpose flour

1 1/2 cup water

4 tbsp fresh chopped rosemary

4 tbsp extra virgin olive oil

1 package yeast

1 tsp sea salt

  • Dissolve yeast in warm water and let sit for 15 minutes
  • Meanwhile, mix together flour and salt
  • After 15 minutes add yeast/water, 1 tbsp oil and 1 tbsp rosemary to flour and mix well until sticky (it will be VERY sticky)
  • Cover in saran wrap and leave to rise in a warm place for one hour
  • Preheat oven to 450 degrees
  • Stretch dough into a an oval loaf onto a baking sheet
  • Stir together 3 tbsp oil and 3 tbsp rosemary and brush over loaf
  • Bake at 450 degrees for 30-35 minutes

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