Rosemary-garlic bread with Roasted Red Pepper,Tomato and Beans Salsa

Rosemary-garlic bread with Roasted Red Pepper,Tomato and Beans Salsa

Freshly Baked Rosemary-Garlic Crusty Bread 

Freshly Baked Rosemary-Garlic Crusty Bread 

Freshly Baked Rosemary-Garlic Crusty Bread with Roasted Red Pepper,Tomato and Beans Salsa

Freshly Baked Rosemary-Garlic Crusty Bread with Roasted Red Pepper,Tomato and Beans Salsa

Freshly Baked Rosemary-Garlic Crusty Bread with Roasted Red Pepper,Tomato and Beans Salsa

Freshly Baked Rosemary-Garlic Crusty Bread with Roasted Red Pepper,Tomato and Beans Salsa

I love the freshly baked bread served at my favorite Italian restaurant. Especially the herb breads that they serve with bowl of Pasta or with an olive dip. This weekend I have tried this wonderful Rosemary and garlic bread recipe, it turned out moist, light and has a crispy crust with great flavor from all the herbs.

 If you can use the fresh rosemary instead of the dry ones, it makes all the difference. When Bread is baked, it  comes out beautifully crumble, fragrant and just like it in Macaroni Grille!.  I hope you will enjoy this Rosemary-garlic bread with flavorful Roasted Red Pepper and Tomato Salsa.

Ingredients:

Rosemary-garlic bread

1 tablespoon white sugar

1 cup warm water

1 (.25 ounce) package active dry yeast

1 teaspoon salt

2 tablespoons butter, softened

2 tablespoons rosemary (dried or fresh)

1 teaspoon Italian seasoning

1 1/2 teaspoons garlic, minced

3 cups bread flour

1 tablespoon olive oil

1 egg, beaten (optional)

Directions:

  1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, minced garlic and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form workable dough, and knead 10 to 12 minutes.
  2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow rising 1 hour in a warm location.
  3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into a round loaf or any other shape you desired, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Ingredients:

Roasted red pepper,Tomato and beans Salsa

10 cherry tomatoes

2 cloves garlic, unpeeled

1 small onion, quartered

2 Red bell peppers

1 1/2 tablespoons olive oil

1 teaspoon ground cumin

1/4 teaspoon salt

3 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1 tsp chili powder or chili flakes

1can Red kidney beans (rinsed)

Directions:

1.      Preheat the broiler.

2.      In a medium baking dish, place cherry tomatoes, garlic, onion and red bell pepper. Drizzle with olive oil.

3.      Checking often, broil 5 to 10 minutes or until outsides of vegetables is charred.

4.      Remove vegetables from heat. Remove and discard tomato cores, red pepper stem and garlic skins.

5.      In a food processor, coarsely chop the charred vegetables or you can chop the vegetable by hand. Transfer to a medium bowl and add the can of rinsed kidney beans. Add cumin, salt, lime juice and cilantro to the salsa and mix it.

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