Peasant Bread (aka Macaroni Grill Bread)

I've been wanting to post this bread recipe for a really long time and it just keeps getting skipped. You will seriously think you've stepped into a Macaroni Grill restaurant when you make this. Your kitchen will smell amazing! My husband's response to this when I first made it was something like, "This is definitely worth making again!" If you are scared of making yeast breads, you should try to overcome your fear with this! I've served it with all kinds of pasta dishes, like the Creamy Chicken and Vegetable one or this Chicken and Roasted Bell Pepper one. Or any one with a tomato based sauce would be great, too!

Macaroni Grill-Like Peasant Bread
1 Tbs yeast
1 Tbs sugar
1 cup warm water
2 1/2-3 cups flour
1 tsp salt
1 1/2 tsp dried rosemary (or 1 1/2 Tbs fresh, finely chopped)
1/2 tsp Italian seasoning
1 Tbs olive oil (or other)
coarse salt

Place yeast, sugar, and warm water in a bowl. Stir together and allow to sit for 5 minutes--until bubbly. Mix in oil, 2 cups flour, 1 tsp salt, and herbs.

Knead for 8-10 minutes, incorporating another 1/2 to 1 cup flour in order to make a smooth, stiff dough.

Place dough in an oiled bowl and turn once to coat. Cover with a damp towel and put in a warm place to rise until doubled (about an hour).

Punch down dough and divide in half. Grease a cookie sheet or line with silpat or parchment. Shape dough into two small round loaves.

Allow to rise again--about 30 minutes. Preheat oven to 450F (230C). Spritz or brush with some water (or you can brush with a little egg wash--1 egg and 2 Tbs water whisked together). Sprinkle tops with coarse salt. You can sprinkle on a little extra rosemary if you wanted.

Bake for 20-25 minutes, until browned.

Note: All these pictures are from a double recipe!!