bread with rosemary recipe

Written BySheba G Updated On
bread with rosemary recipe
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The Best bread with rosemary recipe

I’ve always been fascinated by the simplicity and elegance of rosemary bread. This classic Italian recipe has been a staple in my household for years, and I’m excited to share it with you.

The combination of fragrant rosemary and crusty bread is a match made in heaven, and it’s perfect for any occasion. Whether you’re looking for a simple breakfast option or a show-stopping centerpiece for your next dinner party, this recipe delivers.

I’ve made it countless times, and my family always devours it in minutes. It’s a true crowd-pleaser, and I’m confident you’ll love it just as much as we do.

The key to this recipe is using high-quality ingredients and taking your time to let the dough rise properly. Don’t be discouraged if it takes a few attempts to get it just right – practice makes perfect, and this bread is worth the effort.

Once you’ve mastered the technique, you’ll be hooked on the aroma of freshly baked rosemary bread wafting through your home.

Rosemary Bread

Rosemary Bread

4.5 from 1507 votes

This rosemary bread is a fragrant and savory loaf perfect for serving alongside soups, salads, or as a standalone snack. The fresh rosemary infuses the dough with a delightful herbal aroma, while the golden crust gives way to a soft, airy interior.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3 cups bread flour
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar

For Topping

1 tablespoon olive oil
1 tablespoon fresh rosemary leaves
Flaky sea salt, to taste

👨‍🍳Directions

1In a large mixing bowl, combine the warm water, sugar, and active dry yeast.
2Let the mixture sit for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
3Add the olive oil, chopped rosemary, and salt, then stir to combine.
4Add the bread flour to the wet ingredients, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
5Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
6The dough should feel slightly tacky but not sticky.
7Place the kneaded dough into a lightly oiled bowl, turning it once to coat the surface.
8Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.
5 hours, or until the dough has doubled in size.
9Punch down the risen dough to release the air, then transfer it to a lightly floured surface.
10Shape the dough into a round or oval loaf and place it on a baking sheet lined with parchment paper.
11Cover loosely with the towel and let it rise again for 30 to 45 minutes until puffy.
12Preheat your oven to 425°F (220°C) about 20 minutes before the second rise is complete.
13Using a sharp knife or lame, make three shallow slashes across the top of the loaf.
14Brush the surface with olive oil and sprinkle with fresh rosemary leaves and flaky sea salt.
15Bake the bread in the preheated oven for 25 to 30 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
16Remove from the oven and transfer to a cooling rack; let it cool for at least 30 minutes before slicing to allow the crumb to set.

🔧Equipment

Large mixing bowl
Wooden spoon or dough whisk
Measuring cups and spoons
Plastic wrap or clean kitchen towel
Baking sheet
Parchment paper
Sharp knife or lame for scoring
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 0.7g❤️Cholesterol: 0mg🧂Sodium: 440mg🌾Total Carbs: 29g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For the best flavor, use fresh rosemary rather than dried. If you prefer a softer crust, brush the hot loaf with melted butter after baking. Store leftover bread in a paper bag at room temperature for up to 2 days.

Watch Video Of How Rosemary Bread Works

This bread with rosemary recipe is a staple in our household because it’s easy to make, delicious, and perfect for any occasion. Whether you’re looking for a quick breakfast option or a show-stopping centerpiece for your next dinner party, this recipe delivers.

The best part? It’s incredibly versatile – serve it as is, toasted with cheese or olive oil, or topped with your favorite spreads.

Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Rosemary Bread

What type of flour should I use for this recipe?

You can use either all-purpose or bread flour, but keep in mind that bread flour will give you a more rustic texture. If you want a lighter, airier crumb, go with all-purpose flour.

Can I substitute other herbs for rosemary?

While rosemary is the classic choice, you can experiment with other herbs like thyme, oregano, or even garlic powder. Just be aware that the flavor profile will change significantly.

How long does the dough need to rise?

Typically, it takes around 1-2 hours for the dough to rise at room temperature. If your kitchen is colder or warmer than average, adjust the rising time accordingly.

Can I make this bread in advance?

Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight. Just let it come to room temperature before shaping and baking.

What’s the ideal temperature for baking this bread?

A hot oven (around 425°F) will help create a crispy crust and a tender interior.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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