Description
A delightful bread infused with robust flavors of rosemary and garlic, perfect for gatherings or dressing up a weeknight dinner.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 cup warm water (110°F)
- ¼ cup granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Shredded cheese (optional)
- Additional herbs for garnish (optional)
Instructions
- Start by activating the yeast. In a bowl, combine warm water, sugar, and yeast. Stir gently and let this sit for about 5-10 minutes, until it becomes frothy.
- Combine the flour and salt in a large mixing bowl. Once the yeast mixture is ready, add it to the flour along with the olive oil. Mix until it begins to come together into a dough.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the kneaded dough in an oiled bowl, cover it, and let it rise in a warm spot for about an hour or until doubled in size.
- Make the herb and garlic mixture by mixing melted butter, minced garlic, chopped rosemary, oregano, salt, and pepper in a small bowl.
- Once the dough has risen, punch it down gently to release air pockets. Roll the dough out into a rectangle about ¼ inch thick.
- Brush the garlic herb mixture evenly across the rolled-out dough. If you’re adding cheese, sprinkle it now.
- Cut the dough into 2-inch squares. Stack them with the seasoned sides facing out.
- Place the stacked pieces vertically in a greased pan, creating a pull-apart effect.
- Cover the pan and let it rise for another 30-40 minutes.
- Preheat your oven to 350°F. Bake for 25-30 minutes until golden brown.
- Let it cool slightly before inverting onto a platter. Serve warm.
Notes
For a vegan version, swap butter with a plant-based alternative. For gluten-free, find suitable flour blends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg