Almost-Famous Rosemary Bread

…  adapted from Rosemary Peasant Bread at Macaroni Grill…  “Founder Philip J. Romano decided to serve the bread so the restaurant would seem more like his Italian mother’s kitchen, and now it’s the standard welcoming bite at all 200 locations.  Sure, a mall parking lot doesn’t exactly scream Italy, but Romano figured hot bread, along with an opera soundtrack and some jugs of wine on the table, would help diners feel a little closer to Tuscany.”– Food Network magazine.

Stir one 1/4-ounce packet active dry yeast, 2 teaspoons sugar and 1/4 cup warm water in the bowl of a stand mixer.  Let rest until foamy, about 5 minutes.  Add 1 tablespoon olive oil, 2 1/2 cups all-purpose flour, 1 1/2 tablespoons rosemary, 1 teaspoon fine salt and 3/4 cup warm water. 

With the dough hook mixer attachment, form the dough, kneading on medium-high speed and adding a little flour if the dough sticks to the bowl– about 8 minutes. 

Brush a large bowl with olive oil and add the dough to the bowl.  Cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours. 

Brush 2 baking sheets with olive oil, and generously flour a work station 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 and put 2 balls on each baking sheet.  Let stand, uncovered, until more than doubled, for 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 1/2 teaspoon kosher salt and the remaining 1/2 tablespoon rosemary.  Continue baking until golden brown, about 10 more minutes.  Transfer to a rack to cool.

  Serve with olive oil seasoned with pepper.