Sourdough Rosemary Peasant Bread (Macaroni Grill Dupe)

After church on Sunday, my family used to pile into the local Macaroni Grill. I really didn’t even need to wait to order to be excited- because all I wanted was to see that waiter walking out with the covered basket that carried the famous rosemary peasant bread. 

Flaky buttery crust and soft fluffy center – rosemary and sea salt are the star in this loaf. I hope this transports you back in time like it did for me! 

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Night before you make bread feed starter-

Sweet Starter:

• 100 g water
• 100 g flour
• 20 g ripe starter
• 25 g sugar (white)
• Allow to double.

Main Dough:

• 110 g sweet starter
• 40 g olive oil 
• 340 grams bread flour
• 20 g honey 
• 225 grams water (80 degrees)
• 1 egg yolk 
• 2 1/2 Tablespoons fresh rosemary, chopped
• 10 g salt
• 2-3 Tablespoons extra virgin olive oil, for brushing on top
• Flaky sea salt (I use Maldon https://amzn.to/3THMCSX) 
• chopped fresh rosemary for garnish 

In a bowl, add starter and water. Dissolve starter. Add oil, flour, egg yolk, salt, and 2 Tablespoons chopped rosemary. Combine well in bowl. Allow to rest covered at room temperature (78 degrees) for 30 minutes. 

After 30 minutes, perform a set of stretch and folds. Pick up the dough at the edge of the bowl, and pull up and towards the center. Work your way around the edge to make a ball. Cover and rest again on counter.

Perform two more sets of stretch and folds. After stretch and folds, allow to proof at 78-80 degrees until doubled in size (risen 100 percent). 

Shape out 2 loaves. Allow to rise in bannetons covered till doubled ON THE COUNTER. (Here are the mini bannetons I like to use https://amzn.to/3Y1Pvk7)

Preheat oven to 450 F. Transfer loaves to parchment paper lined cookie sheet (or silicon mat lined pan, I’ve linked my favorite silicon mats https://amzn.to/4ehDVqA). Brush tops of loaves with 2-3 Tablespoons extra virgin olive oil, and sprinkle with rosemary and flaky sea salt. You can score if you’d like. Place loaves in oven and drop heat to 425 F and bake at 425 F for 20 minutes. Remove from oven and brush with more olive oil. Sprinkle with flaky salt and more rosemary.

Makes 2 appetizer loaves 

Dipping sauce: 

• 3 Tablespoons extra virgin olive oil
• 1 Tablespoons balsamic vinegar 
• 1 teaspoons fresh rosemary, chopped
• Sprinkle of salt 

Mix together and enjoy the bread!