Pan di Rosmarino from Limoncello and Linen Water by Tessa Kiros
These are flavoursome small rolls, full of raisins and rosemary. They are typical of Florence and are great simply plain as a snack (or merenda, as they say in Italy). I also like them toasted with...
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Cooking tools:
- Mixing bowl
- Whisk
Ingredients
- ½ teaspoon runny honey
- 12 g (¼ oz) fresh yeast
- 1 teaspoon salt
- 2 eggs
- 250 ml (9 fl oz/1 cup) tepid water
- 500 g (1 lb 2 oz/3⅓ cups) bread (strong) flour
- 100 g (3½ oz) zibbibo raisins or small seedless muscatels
- 4 tablespoons chopped rosemary
- 2 tablespoons olive oil
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