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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 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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Ingredients
  

Sweet Starter:

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

Main Dough:

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

Dipping sauce: 

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

Instructions
 

Main Dough:

  • 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