Rosemary Bread

Instructions

1. 1

   To prepare the rosemary bread, start by soaking the raisins in cold water. Heat the extra virgin olive oil together with the rosemary needles in a pan over low heat for 15 minutes (until the rosemary changes color). Using a colander, filter the oil, remove the rosemary needles, and set aside.

2. 2

   In a bowl, place the Manitoba flour and 00 flour, the sugar, and the salt. Mix the dry ingredients with your hands, then dissolve the yeast in the lukewarm water and pour it into the bowl.

3. 3

   Also, add the rosemary-flavored oil to the dough and start kneading to combine the ingredients. Add the raisins, drained and well squeezed, incorporate them into the dough, and transfer the mixture to a floured work surface. Continue kneading with your hands until you obtain a smooth dough that will not be very soft but compact.

4. 4

   Place the dough in a bowl and let it rise, covered with plastic wrap, in a place protected from drafts for about 2 hours. The dough will not rise much but will still be well puffed up. Divide it into 12 rolls of about 80 g each, shape them into balls, and place them on a baking sheet lined with parchment paper.

5. 5

   Let the rolls rise for another hour. After this time, brush the rolls with extra virgin olive oil and make some diamond-shaped cuts on the surface with a knife. Bake in a preheated oven at 200° for 20', then remove the rosemary bread from the oven, brush it with an egg yolk thinned with a couple of tablespoons of water, and put it back in the oven for the last 5 minutes of cooking.

6. 6

   Remove from the oven, let it cool on a wire rack, and enjoy your rosemary bread!