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Olive Oil Bread with Rosemary takes 150 minutes to prepare.

Olive Oil Bread with Rosemary takes 30 minutes to cook.

Olive Oil Bread with Rosemary makes 16 servings.

The ingredients for Olive Oil Bread with Rosemary are:

2 1/2 cups white flour
2 cups whole wheat flour (or do all white if you prefer)
2 cups water, lukewarm
3/4 cup olive oil
1 oz baker's yeast (I found this was too much, I used 1 tbsp)

1 tbsp coarse salt
3 tbsp rosemary (or garlic or black pepper etc)

flour for dusting
optional cornmeal

Here is how you make Olive Oil Bread with Rosemary:

Mix the flours, oil, yeast and water together until JUST combined. Let sit and double for an hour. On a floured surface work the salt in and then let sit and double for another hour. Knead into a ball one last time, letting it "puff up" in a boule shape on a sheet of cornmeal (I just oiled a baking sheet) about half an hour.Score a square on the top to allow even baking.Stick it into a 450F oven for 20-30 minutes until crusty and golden. Let cool before devouring.Serving Size:?Makes sixteen delicious hunks

The nutritional information for Olive Oil Bread with Rosemary is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 219.8

• Total Fat: 10.5 g
• Cholesterol: 0.0 mg
• Sodium: 121.9 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 1.1 g
• Protein: 3.8 g