Rosemary French Bread
Discover the perfect balance of rustic elegance and fresh flavor with this Rosemary French Bread recipe. Infused with the earthy aroma of finely chopped fresh rosemary, this golden, crusty loaf is a delightful twist on the classic French bread. The secret lies in the kneading process, which creates a soft and elastic dough, and the aromatic infusion of olive oil and rosemary that lends a Mediterranean flair. A finishing touch of an egg wash ensures a glossy, bakery-style crust, while a sprinkle of rosemary adds a fragrant garnish. Perfect as a side to soups, salads, or a charcuterie board, this bread is easy to make at home with just a few simple ingredients and delivers a taste that’s both comforting and sophisticated. Whether you’re hosting a dinner party or upgrading your everyday meals, this homemade artisan bread is sure to impress.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (about 110°F/45°C)
- 1 tablespoon Granulated sugar
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 4 cups All-purpose flour
- 1.5 tablespoons Fresh rosemary, finely chopped
- 1 unit Egg white
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until the mixture turns frothy.
Add olive oil, salt, and 1 tablespoon of chopped rosemary to the yeast mixture. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, or until it doubles in size.
Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf and place them on a parchment-lined baking sheet. Leave enough space between the loaves to allow for rising.
Cover the loaves with a clean kitchen towel and let them rise again for about 30 minutes, or until they double in size.
Preheat your oven to 375°F (190°C).
Make a shallow slash along the top of each loaf with a sharp knife or blade. Mix the egg white with 1 tablespoon of water to create an egg wash, and gently brush it over the loaves. Sprinkle the remaining 0.5 tablespoon of chopped rosemary on top.
Bake the loaves in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Transfer the baked loaves to a wire rack and let them cool before slicing. Serve and enjoy!
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 50 mg | 1% | |
*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.
