This bread originally was meant to go with an Italian dinner, but I found it goes well with steak or chicken. You can adjust the amount of basil and rosemary and garlic to your personal taste.
Coat a cookie sheet or shallow pan in olive oil and cut the dough into two balls. Set them on the pan and cover. Let them stand for about 20 minutes, then punch down the dough and mold them into two loaves. Put them in two loaf pans coated generously with olive oil. Cover and let sit until they double in size. This can take about an hour depending on humidity levels. When they are doubled, put a few pats of butter on the top of the loaves and salt the tops with the sea salt. Bake in a 350ºF oven for about 30 minutes.
04You can adjust the spices to your liking. My husband isn’t a big fan of rosemary, so if he is eating it I will add less of that.