Inspired by the abundant rosemary from our backyard and a recipe from a book of fun recipes for kids, we made this recipe with our 6 year old son.
Ingredients:
All purpose flour - 2 cups
Active dry yeast - 2 1/2 tsps
Rosemary leaves - a large handful
Olive oil - 3 tbsps
Salt - as per taste
Lukewarm water - 1/4 cup
Sour buttermilk - 1/4 cup
Put the olive oil and rosemary into a bowl. Infuse the oil with rosemary leaves by squeezing the leaves. Take a bowl add the flour, yeast and salt to mix well. Add about 1 to 1 1/2 tbsps of rosemary infused olive oil and about 1-2 tbsps warm water and mix well with your hands. Keep adding the water with buttermilk alternatively mixing well until you get a soft non-sticky dough.
Knead the dough on floured surface for 5-10 minutes with flour on your hands to get a smooth, pliable dough.
Roll the dough into a rectangle using a rolling pin to fit the baking pan. Flour the baking pan and add the dough into it. Cover it with a clean towel and let it rest in a warm place until an hour or until the dough is double the original size.
Pre-heat the oven to 400 F . Make big dimples on the risen dough with your fingers/thumb. Pour the rest of the rosemary oil over the bread to flavour it while baking. Bake for about 20-25 minutes or until done.
Remove bread from oven when done and turn it over. Let it cool over the wire rack before serving.
Slice it and enjoy once it cools or it can be stored for 2 or 3 days at room temperature.
Tips
1. For a healthier version you can use whole wheat flour.
2.You can use thin slices of garlic on the top of the bread in the dimples to give an added flavour or replace it for the rosemary.
3. When you turn over the bread upside down after baking on a wire rack, tap the underside with your knuckles, if it sounds hollow then the bread is cooked. If not bake for another 5-10 minutes.
Ingredients:
All purpose flour - 2 cups
Active dry yeast - 2 1/2 tsps
Rosemary leaves - a large handful
Olive oil - 3 tbsps
Salt - as per taste
Lukewarm water - 1/4 cup
Sour buttermilk - 1/4 cup
Put the olive oil and rosemary into a bowl. Infuse the oil with rosemary leaves by squeezing the leaves. Take a bowl add the flour, yeast and salt to mix well. Add about 1 to 1 1/2 tbsps of rosemary infused olive oil and about 1-2 tbsps warm water and mix well with your hands. Keep adding the water with buttermilk alternatively mixing well until you get a soft non-sticky dough.
Knead the dough on floured surface for 5-10 minutes with flour on your hands to get a smooth, pliable dough.
Roll the dough into a rectangle using a rolling pin to fit the baking pan. Flour the baking pan and add the dough into it. Cover it with a clean towel and let it rest in a warm place until an hour or until the dough is double the original size.
Pre-heat the oven to 400 F . Make big dimples on the risen dough with your fingers/thumb. Pour the rest of the rosemary oil over the bread to flavour it while baking. Bake for about 20-25 minutes or until done.
Remove bread from oven when done and turn it over. Let it cool over the wire rack before serving.
Slice it and enjoy once it cools or it can be stored for 2 or 3 days at room temperature.
Tips
1. For a healthier version you can use whole wheat flour.
2.You can use thin slices of garlic on the top of the bread in the dimples to give an added flavour or replace it for the rosemary.
3. When you turn over the bread upside down after baking on a wire rack, tap the underside with your knuckles, if it sounds hollow then the bread is cooked. If not bake for another 5-10 minutes.
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