Rustic Italian = simple flavors

I really wanted to try this Rosemary Bread recipe, so my plan was to make a rustic Chicken Cacciatore  over pasta with the bread on the side.  But ... we have a vegetarian staying with us so I searched for a marinara recipe.  I took the recipe and tweaked it to be very rustic and full of flavor.  It was a hit not only with the vegetarian guest, but with all the others as well.  However, the biggest hit was the bread.  This recipe is a double of the one I based it upon and I am so glad that I made this much!  3 of the 4 loaves were gone at the end of the meal.


Rosemary Bread
Ingredients
  • 1 1/4-ounce packet active dry yeast
  • 2 teaspoons sugar
  • 1 3/4 cup water
  • 2 tablespoons olive oil, plus more for brushing
  • 5 cups flour, plus more for dusting
  • 3 tablespoons dried rosemary
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon kosher salt Freshly ground pepper

Directions
Stir the yeast, sugar and 1/4 cup warm water in a small bowl. Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 2 tablespoons rosemary, the italian seasoning, garlic fine salt and 1 1/2 cup warm water; stir with a wooden spoon 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. 
Brush a large bowl with olive oil. Add the dough, cover 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 tablespoon rosemary. Continue baking until golden brown, about 15 more minutes. Transfer to a rack to cool.

Marinara Sauce
Ingredients
  • 1 tablespoon good olive oil
  • 1/2 cup chopped red onion (1/2 onion)
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can diced tomatoes, 
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and red pepper, and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes, herbs, salt, and pepper. Cover, and simmer on the lowest heat for 30 minutes.

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