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Rosemary Bread

This rosemary bread is a flavorful and aromatic loaf that combines the earthy taste of rosemary with a soft, airy texture.
Easy to make and perfect for any occasion, it’s a wonderful side dish or a base for sandwiches.
Its simple ingredients and straightforward process make it a go-to bread for both beginners and seasoned bakers.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 10 Slices
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 Small Bowl (for yeast mixture)
  • 1 clean surface for kneading
  • 1 Kitchen Towel or Plastic Wrap
  • 1 baking sheet or Dutch oven
  • 1 Wire rack (for cooling)
  • 1 measuring cup (for water)
  • 1 measuring spoons for yeast, salt, and sugar

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet active dry yeast 2 ¼ teaspoons
  • 1 ¼ cups warm water about 110°F / 43°C
  • 1 tablespoon olive oil

Instructions
 

  • Activate the Yeast: In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.
    Sprinkle in the yeast and let it sit for 5-10 minutes until it becomes frothy.
  • Mix the Dough: In a large bowl, combine the flour, salt, and chopped rosemary. Pour in the yeast mixture and olive oil.
    Stir to combine until a dough starts to form.
  • Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
    Add a little flour if the dough feels too sticky.
  • First Proofing: Form the dough into a ball and place it in a lightly oiled bowl.
    Cover with a damp towel or plastic wrap and let it rise for about 1-1.5 hours, or until it doubles in size.
  • Shape the Dough: Punch the dough down gently to release any air bubbles.
    Shape it into a round boule or an oval loaf and place it on a baking sheet lined with parchment paper.
  • Second Proofing: Cover the dough with a cloth and let it rise for an additional 30-60 minutes, or until it has puffed up.
  • Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
  • Bake the Bread: Bake the bread for 25-30 minutes, or until the top is golden brown.
    To check for doneness, tap the bottom of the loaf—if it sounds hollow, it’s ready.
  • Cool the Bread: Let the bread cool on a wire rack before slicing.

Notes

  • If you prefer a softer crust, you can cover the bread with foil halfway through the baking time.
  • For extra flavor, you can brush the top of the dough with olive oil before baking or sprinkle a pinch of sea salt.
  • If you don’t have fresh rosemary, dried rosemary can be used, but you will need to reduce the amount by about half.
  • You can freeze rosemary bread for up to 3 months. Wrap it tightly in plastic wrap before freezing.
Keyword Rosemary Bread