Simple ingredients. Slow cooking. Big flavor.
There’s something incredibly comforting about homemade rosemary bread baking in the oven. The smell alone makes the entire house feel calm and lived in. This loaf has a soft interior, a lightly crisp crust, and just enough rosemary to give it that rustic garden-to-table feel without overpowering the bread itself.
This recipe works beautifully alongside soups, stews, olive oil dipping plates, or simply toasted with a little butter while still warm.
Ingredients - Yield 1 standard loaf (8½ × 4½ inch loaf pan)
- 3 cups all-purpose flour
- 1¼ teaspoons salt
- 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
- 2 teaspoons sugar or maple syrup
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (105–110°F)
- 3 tablespoons olive oil, plus more for brushing
How I Made It
1. Activate the Yeast
In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Mix the Dough
Stir in the olive oil, salt, rosemary, and 2½ cups of flour. Gradually add the remaining flour until a soft dough forms.
3. Knead
Transfer the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
4. First Rise
Place the dough into a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape
Punch down the dough, shape it into a loaf, and place it into a greased loaf pan.
6. Second Rise
Cover loosely and let rise another 30–45 minutes until the dough rises just above the rim of the pan.
7. Bake
Preheat oven to 375°F (190°C). Brush the top lightly with olive oil and bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.