Rosemary Bread

Every month Food Network Magazine does a Copy That page where they try to replicate a popular restaurant recipe.  This month happened to be Macaroni Grill's Rosemary Bread, which we happen to love.  Before kids, Joel and I used to go there and just eat bread and then get their Chocolate Ravioli, which they no longer serve.  It was good stuff.  Anyways, I was really impressed with this bread and thought it turned out tasting very similar to their bread.  Joel thought it was a little more dense but still delicious.  The girls probably would have each eaten a small loaf themselves if we had let them. 

1 packet active dry yeast
2 t sugar
2 T EVOO, plus more for brushing and serving
2.5 c flour
2 T dried rosemary
1 t fine salt
1/2 t kosher salt
freshly ground pepper

In mixer bowl, place yeast, sugar, and 1/4 c warm water.  My mom told me if the water feels neutral on your wrist, not hot or cold, that is a good temp for yeast.  Let it get active, about 5 minutes.  It will get foamy.  I bother mine a lot and have a hard time waiting 5 minutes for it.  Add 1 T EVOO, flour, 1.5 T rosemary, the fine salt, and 3/4 c warm water.  Stir with dough hook.  Let knead with hook for about 8-10 minutes.  If it seems to stick, add a little more flour.  Preheat your oven to 200 in the meantime.  Brush the inside of a bowl with a little EVOO and place dough ball inside.  Cover with plastic wrap, turn off oven, and place inside oven.  Let it rise for about 2 hours.  Remove from oven, which you will again set to 200 for another rising session.  Place dough on generously floured surface and divide into 4 equals parts.  For little square loaves by bringing ends toward middle and then flipping it over.  I just kind of shaped mine into a loaf with my hands and it kept its shape well.  Brush baking sheet with olive oil and then place a loaf in each corner.  Allow to rise for 2 hours in oven after you have turned the oven off.  Preheat oven to 400.  Bake for 10 minutes, brush with some more EVOO, sprinkle with kosher salt and rosemary.  Bake another 10 minutes.  Try to allow it to cool before you tear into it.  We dip ours in more EVOO with salt and pepper.  Good stuff!