1 tbsp dry yeast
1 tbsp sugar
1 cup warm water
2 1/2 -3 cups all-purpose flour
1 tsp salt
2 tbsp fresh chopped rosemary or 2 tsp dry rosemary
1 tbsp oil, olive oil or canola
nonstick cooking spray
2 tbsp butter, melted
Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy. Mix in salt 1/2 of the rosemary and 2 1/4 cups flour (it’s best with a mixer fitted with a dough hook)
Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour. In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Place the dough in the oiled bowl, cover and place in warm area. Allow to rise until doublesd. Approx 30-40 minutes.
Preheat panggangan to 450 degrees. Spray baking sheet with cooking spray (or bake on parchment paper or Silpat liners), shape dough into two small round loaves and place each one on the cooking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.
Using a pastry brush, brush butter evenly over the two loaves. Sprinkle each loaf with remaining rosemary and about 1/4 of coarse salt per loaf.
Bake for 12-15 minutes or until golden brown. Serve warm with dipping sauce (recipe to follow) you can slice it or just rip off pieces.
Combine equal parts balsamic vinegar and olive oil, add some fresh cracked pepper and coarse salt if desired.
*Adapted from The Mother Huddle