I was going to make rosemary-garlic bread for our guests tomorrow night but I don't think that I will have time soooo...
One of the local grocery stores (and, wow, it is a different animal shopping here as opposed to back in Pittsburgh) is known for their bakery items. They have fresh baked filone bread on special. It's a long loaf ("filone" means "branch" in Italian), so should I split it and spread the cut sides with a mix of butter, garlic, rosemary, then wrap in foil and bake for a while (any idea how long?). Is there anything else that you would add to make it more "special"???
One of the local grocery stores (and, wow, it is a different animal shopping here as opposed to back in Pittsburgh) is known for their bakery items. They have fresh baked filone bread on special. It's a long loaf ("filone" means "branch" in Italian), so should I split it and spread the cut sides with a mix of butter, garlic, rosemary, then wrap in foil and bake for a while (any idea how long?). Is there anything else that you would add to make it more "special"???