Always a favorite at Romano’s Macaroni Grill was their Rosemary Bread. Dipping the warm Rosemary Bread into their peppered olive oil is just lovely.
Romano’s Macaroni Grill Rosemary Bread – Copycat
Everyone loves the Romano's bread so this is our take on it
Equipment
- 1 large flat cookie sheet
Ingredients
- 1 tbsp Dried yeast
- 1 tbsp Granulated sugar
- 1 cup Water, tepid
- 2 1/2 cups Bread flour
- 1 tsp Salt
- 2 tbsp Rosemary – fresh chopped fine
- 2 tbsp Butter unsalted, melted
Instructions
- Place the yeast, sugar and water in the bowl of a stand mixer, food processor or large mixing bowl. Let sit for 10 – 15 minutes for the mixture to become bubbly as the yeast goes to work
- M ix in 1 tablespoon of the butter, the salt and 2 cups of the flour.
- Add in 1 tablespoon of the chopped fresh rosemary.
- If mixing by hand knead for about 10 minutes. In the stand mixer or food processor knead fpr 5 minutes until it comes together as a smooth elastic dough. If needed add a little more flour but only enough for it to come together as a nice soft dough.
- Lightly oil a large bowl. Place the dough in the bowl and cover with a kitchen towel or cling film.
- Place in a warm place to rise for about an hour until doubled in size.
- Punch the dough down and diide into two pieces and allow to rest for about 5 minutes.
- Lightly oil the cookie sheet with olive oil or a light cooking spray.
- Shape the dough into 2 small round/oval loaves.
- Sprinkle the remaing rosemary evenly over the 2 loaves and press lightly into the dough.
- Cover and allow to rise again for about 45 minutes until doubled in size.
- Heat the oven to 375ºF.
- Bake the loaves for 15 to 20 minutes until nicelly browned.
- Remove from the oven and brush with the remaining butter. If you choose you can aso lightly sprinke the tops with salt.