SIMPLE AND DELICIOUS OLIVE OIL AND ROSEMARY BREADS
The recipe to prepare soft breads, good to eat for a nice snack.
Today we make a recipe I had in mind for a long time, when I was in line at the checkout and a mom in front of me had bought a pack of the famous brand’s breads. I stood there and thought ‘wow, I could make them much better at home!’
I studied the recipe a bit, as I often do to provide you with a healthy and balanced recipe, but above all easy to replicate at home!
As always, I will include the version with brewer’s yeast and the one with sourdough.
Let’s see what we need to make them at home.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 cups all-purpose flour
- 3.5 tbsps olive oil
- 0.83 cup water
- 1 tsp dry yeast (10 g of fresh yeast)
- 3 tsps salt
- 90 g liquid sourdough
- 0.75 cup water
- Half small glass olive oil
- 3 sprigs rosemary
- salt
Tools
- Stand Mixer
Steps
For those using sourdough, refresh it the night before and once it reaches one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to our doughs. N.B. THE TIMES DESCRIBED are for brewer’s yeast; with liquid sourdough, they are longer.
For those using dry yeast, subtract 50 g of water from the TOTAL described and then proceed as described on the package.
In a stand mixer or with electric beaters, pour all ingredients (except the salt) and knead until a smooth ball forms.
Let it rest for 30 minutes.
Now add the salt and give a light mix.
I am used to doing this in my doughs because it makes them softer, but if you don’t have time, you can skip this step.
If you decide to do it, find everything here –> EASY EXPLANATION OF BOWL FOLDS
Let it rest until it doubles; if using sourdough, rest for an hour, then in the fridge overnight, and the next day, take it out and let it acclimate for a couple of hours.Once the dough has rested (with brewer’s yeast, it will take 4 to 6 hours in winter), deflate it and place it on a work surface.
Using a rolling pin, roll it out to form a rectangle of dough.
At this point, cut many small rectangles, which we will let rise again for a couple of hours.
Once risen, finely chop the parsley and pour it into a small glass with the olive oil, then brush the mixture and make small indentations with your fingers.
Salt to taste.
Preheat the oven to 392°F and bake for about 15 minutes, depending greatly on the home oven.
The SIMPLE AND DELICIOUS OLIVE OIL AND ROSEMARY BREADS are ready to be enjoyed.
Storage
They stay soft for a long time, well sealed in a bag. Before enjoying, you can heat them in the microwave for a few seconds.
You can easily freeze them and take them out as needed.
