I came across this recipe a few weeks ago and just got around to posting it. When dipped in olive oil & pepper, it tastes JUST like the bread they serve at the Macaroni Grill. It is really tasty, especially hot!
INGREDIENTS
1 cup warm water
1 Tbsp. sugar
2 1/2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 Tbsp. extra virgin olive oil
1 cup wheat flour
1 - 1 1/2 cups white flour (use as needed to form smooth dough)
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted cookie sheet (or pizza stone); let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
7. If desired, drizzle a few tablespoons olive oil on a plate and sprinkle with black pepper. Dip warm bread into oil. The olive oil and pepper bring out the flavor of the bread. Delicious!
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