Pane al rosmarino e olio from Twelve: A Tuscan Cookbook by Tessa Kiros
This is a variation on the unsalted white Tuscan bread generally made here. You can also make small individual bread rolls if you prefer. You might want to make more than these quantities and even ...
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Cooking tools:
- Mixing bowl
Ingredients
- a pinch of sugar
- 25 g (1 oz) fresh yeast
- about 25 g (1 oz) rosemary sprigs
- 60 ml (¼ cup) olive oil
- 310 ml (1¼ cups) tepid water
- 500 g (1 lb 2 oz) bread flour
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