Rosemary Olive Oil Bread
Infused with the earthy aroma of fresh rosemary and the rich, velvety taste of extra virgin olive oil, this Rosemary Olive Oil Bread is a must-try for bread lovers. With its beautifully golden crust topped with coarse sea salt and a tender, flavorful interior, this homemade loaf strikes the perfect balance between simplicity and indulgence. Made with pantry staples like all-purpose flour and active dry yeast, and enhanced by an optional touch of garlic powder for depth, this easy-to-make bread is ideal for novice bakers and seasoned pros alike. Perfect for pairing with soups, salads, or simply dipping in olive oil and balsamic vinegar, it’s a versatile addition to any meal. Ready in just over two hours, this bread's rustic charm and irresistible flavor make it a show-stopping centerpiece for your next dinner table.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.25 cups Warm water (about 110°F)
- 0.25 cups Extra virgin olive oil
- 2 tablespoons Fresh rosemary (chopped)
- 2 teaspoons Salt
- 0.5 teaspoons Garlic powder (optional)
- 1 teaspoon Coarse sea salt (for topping)
- 1 tablespoon Olive oil (for greasing and glazing)
Instructions
In a small bowl, combine the active dry yeast, sugar, and warm water. Stir lightly and let sit for 5-7 minutes until foamy to activate the yeast.
In a large mixing bowl, combine the flour, salt, 1 tablespoon of olive oil, and garlic powder (if using). Stir in the chopped rosemary for an even distribution.
Once the yeast is activated, pour it into the flour mixture along with an additional 1/4 cup of olive oil. Mix until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Alternatively, you can knead the dough using the dough hook of a stand mixer for about 6-8 minutes.
Grease a large bowl with 1 teaspoon of olive oil. Place the dough in the bowl, turning it to coat it in oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch it down to release air bubbles. Shape it into a round loaf or divide it into two smaller loaves. Place the loaf/loaves onto a parchment-lined baking sheet.
Brush the top of the dough with a light layer of olive oil and sprinkle with coarse sea salt for added flavor.
Preheat your oven to 375°F (190°C). Let the shaped dough rise for another 20-30 minutes until slightly puffed.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool slightly before slicing. Serve warm to enjoy the full aroma and flavor of the rosemary olive oil bread.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 508 mg | 11% | |
*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.
