Tuscan Rosemary Bread – a delicious recipe with yeast, flour, water, extra-virgin olive oil, rosemary, raisins. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 200C.
2
Prepare the dough by combining the flour and yeast together with some water, the dough should be compact and firm.
3
Set it aside to rise.
4
After approximately 1 hour, knead the dough again and set it aside to rise a second time for a few more hours.
5
Saute a twig of rosemary with the olive oil, together with the raisins for approximately 10 minutes, remove the rosemary twig and set aside to cool.
6
Next add the honey and the sugar to the dough with the rosemary and raisin oil.
7
Add some fresh rosemary needles and a pinch of salt.
8
Shape the dough into rolls and set them aside to rise for 20 minutes.
9
Make some criss-cross incisions on the rolls with a sharp knife and brush with some oil.
10
Bake the rolls in the oven until golden.
675
kcal
Calories
18
g
Fat
115
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 tablespoons yeast brewer's, 4 cups all purpose flour, water, 3 11/16 tablespoons extra-virgin olive oil, and more.
Yes, Tuscan Rosemary Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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