Oven Fired Bread Recipe
rosemary, kosher salt, butter, extra virgin olive oil & parmesan dip
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Ingredients
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Bread
Dip
Method
Bread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour, kosher salt, and fresh rosemary. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 5
Shape Bread
Once risen, punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.
- 6
Second Rise
Cover the shaped loaf with the damp cloth and let it rise again for about 30-45 minutes.
- 7
Preheat Oven
Preheat the oven to 450°F (232°C).
- 8
Bake Bread
Once the oven is hot, place the loaf inside and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Dip Preparation
- 9
Melt Butter
In a small saucepan, melt the unsalted butter over medium heat. Remove from heat once melted.
- 10
Combine Ingredients
In a small bowl, combine melted butter, extra virgin olive oil, grated Parmesan cheese, kosher salt, and black pepper. Mix well.
- 11
Serve
Serve the warm bread with the Parmesan dip on the side for dipping.
