Rosemary Bread (Macaroni Grill)

Most of us have Italian cuisine somewhere in the top as one of our favorite cuisines.Especially, when it comes to the carbs loaded bread served before the meal. While we are frequent visitors to Olive Garden, Macaroni grill's and Carrabba's breads need a special mention. The Carrabba's olive oil dip or the Rosemary bread served in Macaroni grill are simply irresistible. There were times when we just got bread for take out...That sums up my love for the bread, I guess!!

Those of you who subscribe to the Food Network Magazine might know about the 'Almost Famous section' where the Food Network Kitchens try to create a recipe similar in taste to a famous dish.Their recipes are very close if not the same exact taste.

Recipe - Food Network Magazine;Inspiration Macaroni Grill

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 1/2 teaspoon fine salt
Freshly ground pepper

• Mix the yeast, sugar and 1/4 cup warm water in a bowl. Let it sit until it is foamy. It takes anywhere from 5 min to 12 min.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water.
• Stir with a wooden spoon until a dough forms.
  
• Turn the dough onto a lightly floured surface.Knead the bread with your palms for about 8 mins, until the dough is elastic and smooth. When you press the dough it should spring back.
  
• Brush a large bowl with olive oil. Place the dough in the bowl and cover it.
• Let is double in size for about 2 hours
  
• Brush 2 baking sheets with olive oil.
• Put the dough on a floured surface. Divide the dough into 4 parts
• Sprinkle some flour onto the dough, then fold the top and bottom portions into the middle
• Now, fold in the sides to form a square.Tuck the corners to form a ball
• Place the seam side down onto the baking sheet. Repeat with the remaining 3 parts
• Place 2 dough balls on each baking sheet.
• Let it stand uncovered for about 2 more hours
  
• Preheat the oven to 400 degrees F.
  
• Bake the loaves for 10 minutes
• Brush the loaves with Olive oil and sprinkle salt and 1/2 tbp rosemary
• Bake until the loaves are golden brown about 10 more min.
• Serve the bread with Extra Virgin Olive Oil and Black Pepper