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Rosemary Bread (Copycat recipe - Macaroni Grill)

I have been to the Macaroni Grill one time that I can recall and I probably should have just ordered salad and bread because by the time my meal came, I was so full from their rosemary bread that I could barely eat my meal. That bread stuck with me and I use rosemary so often that I can't figure out why I didn't make this before
Author: Lisa Kerhin

Ingredients

  • 1 cup warm water 110-115 degrees
  • 1 packet of active dry yeast 1/4 oz packet
  • 2 tsp sugar
  • 2 tbsp extra virgin olive oil divided
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 3 1/2 tbsp chopped fresh rosemary divided
  • 1 tsp fine salt
  • 1/4 tsp kosher salt optional
  • optional - Italian Herb Bread Dipping Oil recipe below

Instructions

  • In a large bowl of a stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Let rest for 5 minutes.
  • Add 1 tablespoon olive oil, the remaining 3/4 cup warm water, 1 1/2 cups flour, 3 tablespoons rosemary and fine salt - using the paddle attachment of your stand mixer, blend mixture until combined. I found that using the paddle attachment instead of the dough hook for this step was easier to combine the ingredients. Alternatively, you can mix it with a wooden spoon.
  • Switch the paddle attachment on stand mixer to a hook attachment and add in 1 cup flour and knead mixture on medium speed until smooth and elastic. Add additional flour as needed if dough is sticking to bowl.
  • Cover bowl and allow to rest in a warm place until more than doubled in size, about 1 1/2 - 2 hours.
  • Scoop dough out of bowl and divide into two equal portions.
  • Spray two baking sheets with non-stick spray or grease them with olive oil.
  • Lightly dust a clean work surface with flour and shape each dough section into rounds or ovals while folding tops into the middle and then tucking and pinching seams on the bottom.
  • Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours.
  • Preheat oven to 400 degrees.
  • Bake in preheated oven for 10 minutes, the remove from oven and brush loaves with remaining 1 tablespoon olive oil and sprinkle tops the remaining 1 tablespoon rosemary and with a bit of kosher salt.
  • Return to oven and bake 10 - 15 minutes longer until golden brown.
  • Serve warm with Italian Herb Bread Dipping Oil (recipe below)