Recipe barely adapted from here
1 cup warm water (100-110 F)
1 Tbl. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
(or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper (optional)
2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
1. In mixer bowl, dump the warm water, sugar, and yeast. Let sit 10 minutes.2. Dump in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface (or with the dough hook in a mixer) for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Lightly grease a clean bowl, transfer dough to it and cover. Place in warm spot (I use the bread proof cycle on my oven) and let rise until doubled in size, 45 minutes – 1 hour.
4. Deflate dough and transfer to a cornmeal dusted parchment paper. Form it into a round loaf, cover; and let rise until doubled in size, about 45 minutes.5. Preheat oven (and pizza stone or upside down baking sheet) 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.
Makes 1 round loaf.
To freeze dough:
Wrap just-mixed dough (no rising yet) in saran-wrap and place in a freezer bag. Stick in the freezer. When you want to bake it, pull the dough from freezer and let thaw in fridge overnight or for 6-8 hours. Place on cornmeal dusted pizza peel or parchment paper, cover; and let rise until doubled in size, about 60 minutes. Proceed with step five to bake.
Here is a photo, I forgot to do the egg wash and rosemary on top, so mine isn’t that pretty.