Once the dough has doubled, smack its top to deflate it with the back of your hand, then fold the dough over itself 4 times. Place the dough in an oiled bowl, cover with a warm damp towel, and let the dough rise at room temperature until at least doubled in size. This is air incorporated during the kneading process and is not from the yeast's fermentation.ĥ. Look closely at the center of the dough below, and you can see a large air bubble. You should be able to stretch a lump of dough so thin that you can read through it.Īnother indication of a well-kneaded dough is seeing air bubbles in the skin. Be sure to knead until the dough is no longer sticking to your hands. Kneading is up next, and it's one of the most important parts of this copycat Macaroni Grill recipe. Gradually add more water as needed until a somewhat sticky dough has formed and all the flour is picked up from the bowl.Ĥ. Begin mixing with your hand or the paddle attachment of a mixer to form a dough.ģ. Add the sugar, dried rosemary, olive oil, and half of the water.Stir each one into the flour, making sure that the salt doesn't touch the yeast directly, or it will kill the yeast. Pour the flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl. This step helps the bread develop a thin, crisp crust when it bakes. Gather the ingredients for our Macaroni Grill bread recipe: bread flour, salt, yeast, sugar, olive oil, dried rosemary, and water.
Sprinkle a little extra on the crust before baking if you'd like. Rosemary: Crush dried rosemary into smaller pieces, then mix it into the dough for extra flavor.
Macaroni Grill uses the Genesio olive oil imported from Italy, which is delicious!
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