Potato and Rosemary Pizza

I am absolutely crazy about this Potato Pizza. The crust is super crunchy and the potatoes are incredibly tasty.

Amazingly, the pizza is simply topped with thinly sliced potatoes, diced onions, black pepper, and rosemary, all tossed in olive oil. 

Potato Rosemary Bread with Roasted Garlic

This Potato Rosemary Bread with Roasted Garlic, a bread made with mashed potatoes, is soft and fragrant, and completely irresistible. 

I received product samples from sponsor companies to aid in the creation of #FallFlavors recipes. All opinions are mine. 

This potato rosemary bread is exceptionally soft, light, and moist. It's amazing sliced and buttered. I know it's a hardship, but be sure to wait until the bread has cooled before slicing. 

Pain au Romarin | Sourdough Rosemary Bread

This Pain au Romarin, or Rosemary bread, is one of my favorite sourdough breads. It has a pleasantly faint sourdough flavor, and has a chewy and crunchy crust. It's probably one of my favorite go-to sourdough recipes. 

The recipe for this sourdough rosemary bread is pretty flexible. Once you have shaped your loaves, you can bake the bread the same day, or let the loaves slowly rise for up to 18 hours in the refrigerator prior to baking. The levain (starter) can also be refrigerated a day or two after it has been mixed and allowed to ferment.

Bastounakia with Parsley, Sage, Rosemary, and Thyme

These Bastounakia are Greek in origin, and are layered with olive oil and herbs. This bread is super crusty and is perfect served warm from the oven. 

Bastounakia are a Greek bread made with a lean and sticky dough, spread with olive oil, and sprinkled with salt and herbs. I filled these with a combination of parsley, sage, rosemary, and thyme in honor of one of my all time favorite record albums ever.

Fougasse with Olives and Rosemary (Provençal Bread)

This fougasse with olives and rosemary is a chewy, crispy, and flavorful rustic bread with an open crumb. If your favorite part of artisan bread is the crust, you will love fougasse.

Fougasse is one of the breads of Provence, in the south of France. It's a crusty yeasted flatbread that is often shaped like a leaf, with cuts to create openings in the bread. The dough is similar to baguette dough, and the interior is airy like a baguette but just flatter and with more crust! It's also much easier and less stressful to shape.

Tartine-Style Sourdough Rosemary Polenta Bread

This Tartine-style sourdough rosemary polenta bread has a thick crispy crust and a super flavorful crumb. It's loaded with polenta, rosemary, and pumpkin seeds. While I've made a sourdough polenta bread before, this one has much higher percentage of the polenta.

This Tartine-style sourdough rosemary polenta bread recipe takes the original 75 percent hydration Tartine bread and tosses in a big helping of prepared polenta, along with fresh rosemary and toasted pumpkin seeds.

Rosemary Parmesan Crackers

These Rosemary Parmesan Crackers are so thin and crispy, and full of flavor. They are perfect for hostess gifts during the holidays, if you can bring yourself to give them away.

These Rosemary Parmesan Crackers are really hard to put down once you get started. This recipe makes about 4 dozen crackers, and I'm pretty sure I ate about half of them.

Rosemary Parmesan Crackers

These Rosemary Parmesan Cookies are the perfect combination of savory and sweet. They are the perfect appetizer for a cocktail party.

These Rosemary Parmesan Cookies are the perfect nibble for tea or with a glass of champagne or dry white wine. They have an amazing crumbly texture.

Rosemary, Cayenne, and Brown Sugar Cashews

These Rosemary, Cayenne, and Brown Sugar Cashews are the perfect appetizer to serve with sparkling wine or cocktails. They have a wonderful savory sweetness, and are easy and elegant. The perfect bar snack.

Rosemary, Garlic, and Parsley Whole Wheat Bread

This Rosemary, Garlic, and Parsley Whole Wheat Bread will fill your house with the amazing aroma of garlic and rosemary when it is baking. It is wonderful for BLTs, and makes wonderful toast.

The dough for this bread comes together easily, and has a very short rise time, making it easy to make in an evening for the next day.

This month, the #BreadBakers were charged with baking bread containing at least half whole grains. These loaves are about 60 percent whole wheat and have a mild whole wheat flavor.

Garlicky Rib Eye Steak with Garlic Bruschetta and Aged Balsamic

This Garlicky Ribeye Steak with Garlic Bruschetta and Aged Balsamic was pretty much a revelation.

Placing the steak on grilled garlic bruschetta and having a bit of each on each forkful was sooooo good! Even my steak and potatoes Irish-born husband, who would just as soon skip anything garlic, said he would have skipped the potato (as did I) if he'd known how good this combination was.

Panmarino - Italian Rosemary Bread

Panmarino. Italian rosemary bread. Rosemary and olive oil and a biga to develop flavor make some pretty awesome loaves.

Sourdough Rosemary Bread with Olive Oil

This sourdough rosemary bread with olive oil is made with both natural and commercial yeast. If you'd like to skip the commercial yeast in the final dough for a stronger sourdough flavor, just allow for a longer rise time.

This bread is wonderful dipped in olive oil and balsamic with some ground pepper, or even made into garlic cheese toast. It also makes excellent garlic croutons. The crust is super crunchy, and the bread itself is so full of the flavor of rosemary.

If you don't have a sourdough starter, you can substitute a poolish. Mix about 7 ounces of water with 7 ounces of flour, add a 1/4 tsp. of instant yeast, stir, cover, and let the mixture sit for about 8 hours at room temperature and then overnight in the refrigerator.

Sourdough Rosemary Bread with Olive Oil Recipe

Makes two 20 ounce loaves

Adapted from Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery

Ingredients

2 ounces warm water (105 to 110 degrees F)

1 tsp active dry yeast

14 ounces 100% hydration sourdough starter

8 ounces room temperature water

3 T. extra virgin olive oil

1/4 C fresh rosemary, chopped

15.3 ounces unbleached all purpose flour

2.8 ounces whole wheat flour

1 T plus 2 tsp Kosher salt

Instructions

1. In the bowl of a stand mixer, combine the warm water and yeast and let it sit for about 5 minutes until foamy.
2. Add the starter, the water, olive oil, and rosemary and mix with you hands, a dough whisk, or the paddle attachment for a couple of minutes. 
3. Add the flour and salt and mix on low with the dough hook until it comes together. Scrape the sides of the bowl with a bowl scraper and adjust the hydration with extra water or flour. 
4. Knead on medium low for about 7 minutes. Let the dough rest, covered with plastic wrap, for 20 minutes. Knead for another couple of minutes. The dough should be soft, tacky, and not very stiff. 
5. Put the dough into an oiled bowl or dough rising bucket and let it rise, covered with plastic wrap, for one hour. After and hour, deflate the dough by folding it over itself from all four "sides" and then placing it seam side down in the oiled bowl. Cover and refrigerated the dough for 8 to 16 hours. 
6. Remove the dough from the refrigerator and allow it to come to room temperature, about 2 hours. 
7. Flour two nine inch brotforms/bannetons (see the photo in this post) or bowls. 
8. Divide the dough into 2 pieces and gently form them into boules. Be careful not to deflate the dough too much. Place them seam side up in the baskets/bowls and cover with plastic wrap. 
9. Allow to rise for about 75 to 120 minutes, until doubled. 
10. In the meantime, place two cast iron Dutch ovens into the oven and preheat it to 450 degrees F.
11. When the dough is ready, carefully remove the pans from the oven, turn the dough out into the pans, slash, cover, and return them to the oven. 
12. Bake, covered, for 20 minutes, carefully remove the lids from the pans, lower the oven temperature to 400 degrees F, and bake for 10 to 15 minutes longer, until the bread interior reaches 200 degrees F. (Note: Sometimes I will move the breads to a sheet pan at about 25 minutes to prevent burning of the bottom of the loaf.)
13. Cool on a wire rack. 

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