Tuesday, April 19, 2011
Rosemary Filone Bread
I have been playing around with Rosemary and when I came across this recipe on Gwen's blog, I saw how she organized it with pictures and step by step directions. I just might be able to do this! I am usually terrible with making bread but I was determined to face my fears on this one. It came out fantastic! It took a few days to make because the "starter dough" sits for at least 8 hours in the refrigerator.
The only thing different with my recipe is I added 1/2 cup of finely chopped black olives into the dough the same time I added the chopped rosemary. It was a hit! I served the warm loaf with dipping oil- olive oil and a few Italian seasonings sprinkled into it on a small plate.