Rosemary Bread
Infuse your kitchen with the warm, earthy aroma of freshly baked Rosemary Bread—a rustic masterpiece that combines soft, pillowy texture with the earthy fragrance of fresh rosemary. This artisanal bread recipe pairs the simplicity of pantry staples like all-purpose flour and olive oil with the subtle, savory flavor of finely chopped rosemary, generously sprinkled with a touch of flaky sea salt for a perfect finish. Whether kneaded by hand or with the help of a stand mixer, this dough rises to perfection, resulting in a loaf that’s golden-crusted on the outside and irresistibly tender on the inside. Ideal for dipping into olive oil, serving alongside soups, or as the base for a gourmet sandwich, this homemade bread is as versatile as it is delicious. With just a hint of sweetness from granulated sugar and an easy-to-follow method, this recipe promises bakery-quality results straight from your oven. Perfect for entertaining or elevating a weeknight dinner!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (approximately 110°F / 45°C)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh rosemary, chopped finely
- 2 tablespoons Additional olive oil (for greasing and brushing)
- 1 teaspoon Sea salt or flaky salt
Instructions
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour, salt, and chopped rosemary. Mix well to evenly distribute the ingredients.
Add the frothy yeast mixture and 2 tablespoons of olive oil to the dry ingredients. Stir until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Lightly grease a clean bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning it to coat it with the oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down to release air. Turn it onto a floured surface and shape it into a round loaf or desired shape.
Lightly grease a baking sheet or line it with parchment paper. Place the shaped dough onto the prepared sheet. Cover it again and let it rise for 30 minutes until slightly puffed.
Preheat the oven to 375°F (190°C).
Brush the top of the dough generously with olive oil and sprinkle with sea salt or flaky salt for added texture and flavor.
Using a sharp knife, make 2-3 shallow diagonal slashes on the top of the dough to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
