Rosemary Hearth Bread Food

ALMOST-FAMOUS ROSEMARY BREAD

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

ROSE'S HEARTH BREAD

Steps:

• In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
• Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
• Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
• Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
• Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
• NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.

ROSEMARY OLIVE OIL BREAD

Steps:

• Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
• Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
• Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
• About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
• Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
• Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
• Variations:
• Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
• Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
• Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.

FOCACCIA FARCITA (FILLED ITALIAN HEARTH BREAD)

Steps:

• Sprinkle yeast into 200ml of the water in a bowl.
• Let sit 5 mins; stir to dissolve.
• Mix about 3/4 of the flour with salt together in a large bowl.
• Make a well in the centre and pour in the yeasted water and olive oil.
• Mix in the flour.
• Stir in remaining water to make a sticky dough, using a wooden spoon.
• Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth, silky and elastic, about 10mins.
• (you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel.
• Leave to rise until doubled, 1 1/2- 2 hours.
• Knock back and divide the dough into 2 equal pieces.
• Chafe for 5 minutes.
• Chafing: Form each piece into a ball by cupping your hands gently around it.
• Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
• Continue until the dough forms an even, round shape.
• This action is called CHAFING.
• Leave to rest 10 minutes.
• Roll out each piece of dough into a 9 inch round.
• Place one round on an oiled baking sheet.
• Arrange the cheeses and basil on top, then seal the filling using the second round.
• Cover the dough loosely with a tea towel.
• Prove until doubled, about 30 minutes.
• Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
• Sprinkle with coarse salt and 1 tablespoon of olive oil.
• Top with rosemary sprigs.
• Bake in a preheated oven at 400°F/200°C for 30-45mins until golden.
• Drizzle immediately with remaining olive oil, and serve warm.
• Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.

FRENCH HEARTH BREAD

Steps:

• Dough Starter:.
• In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
• Whisk until smooth, about 2 minutes.
• Scrape down bowl. Cover bowl tightly with plastic wrap. Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
• Flour Mixture:.
• Combine the 1 3/4 cups bread flour and the yeast.
• Add to the risen sponge in the mixing bowl.Do not add salt at this time.
• With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
• Cover with plastic wrap and let it rest for 20 minutes.
• Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes. Instant read thermometer plunged into the center should read 78 to 80 degrees.
• The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup. You can knead in any extra flour by hand after you remove the dough from the bowl.
• Let the dough rise in an oiled covered bowl until double at room temperature.
• Press the dough down, fold it over and let rise again for another l hour.
• Turn the dough out onto a lightly floured surface.
• The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
• Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
• Cover the shaped dough and allow it to double. The freeform oblong loaf should be 8" by 3"inches high. In the loaf pan the center should be 1" higher then the sides of the pan.
• Preheat the oven to 475 1 hour before baking. Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
• At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
• Slash freeform bread diagonally with a sharp knife or razor blade making 1/2" deep slices.
• If using a loaf pan, make 1 slash down the center or leave unslashed.
• Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees. Cover halfway through baking if loaf becomes too brown.
• Let bread cool thoroughly before slicing.

ROSEMARY HEARTH BREAD

Steps:

• Dissolve yeast in the warm water.
• Stir in 1 1/2 cups of the flour and the remaining ingredients until smooth.
• Stir in the remaining 1 1/2 cups of flour until dough forms.
• Knead dough until smooth.
• Cover and let rise for 10 minutes.
• Grease a cookie sheet.
• Shape dough into a round loaf.
• Place on cookie sheet.
• Cover and let rise for 30 minutes.
• Heat oven to 350°F.
• Cut an X shape 1/2 inch deep into the top of the bread.
• Brush olive oil onto bread.
• Bake 35 minutes or until golden brown.
• Serve hot or cold with olive oil.