Panmarino – Italian Rosemary Bread
“With a crust that sparkles like diamonds”
3 3/4 teaspoon of instant yeast
1 cup warm water
1 cup milk (room temperature)
1/2 cup olive oil
3 1/2 tablespoons fresh and finely chopped Rosemary
1 tablespoon salt
1 to 2 tablespoons coarse sea salt
Whisk together the yeast, flour and salt. Mix in the water, milk and olive oil.
Add the Rosemary. Knead util smooth.
Place dough in a oiled bowl, cover and let rise until doubled, +- 1 1/2 hours.
Gently knead the dough on a lightly floured surface. Cut the dough in half and
shape each half into a round ball. Sprinkle flour on your baking sheet.
Slash the top of each loaf with a sharp knife/blade and sprinkle the sea salt over
each loaf. Bake at 180 degrees for +- 30 to 40 minute