With its heavenly aroma, crispy crust and soft insides, this homemade Rosemary Bread is delicious for breakfast, lunch or dinner. 

A Decadent Rosemary Bread Recipe


A family member recently challenged me to make Rosemary Bread. My goal was to come up with a recipe that mimicked the tasty bread from Macaroni Grill. I took my basic French Baguette recipe and added some olive oil, rosemary and Italian seasoning and was pleasantly surprised. 

For the best result, always weigh your measurements! That’ll lead to a bread dough so perfect you won’t need any flour on the counter. I included American measurements, too, for those who don’t have a scale, but you may have to adjust slightly.

The easy bread recipe is moist and flavorful, especially if you dust it with fresh rosemary and kosher salt while it’s baking. This gives the finished loaf of bread a beautifully rustic look. 

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Rosemary Bread

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 2 loaves

Ingredients 

  • 1 tsp. salt
  • 4 3/4 cups King Arthur bread flour
  • 20 g fresh yeast, or one packet active dry yeast, plus 1 tablespoon sugar
  • 1/4 cup olive oil
  • 1 1/2 cups lukewarm water, plus 1 tbsp.
  • 1 tsp. Italian seasoning
  • 2 tbsp. dried rosemary

Instructions 

  • PREP: Place an empty stand mixer bowl on a kitchen scale. Zero out the scale. Add salt. Zero out the scale. Add 650 grams of flour. Zero out the scale. Add 20 grams of fresh yeast, crumbled.
  • WEIGH: In a large mixing bowl weigh 45 grams of olive oil and 355 grams of water. Then, pour that into the salt, flour and yeast. Add the Italian seasoning and one tablespoon of rosemary.
  • KNEAD: Using a dough hook, mix on medium speed for 5 minutes, or until a ball forms. 
  • FIRST RISE: Place the ball on the counter once the ball is formed. Knead it slightly and shape it into a round ball. Cover it with an upside-down mixing bowl and let the dough rise for about 15 minutes. 
  • CUT: After it rises, remove the bowl and cut the dough into two loaves weighing about 535 grams each.
  • SECOND RISE: Shape each loaf into a ball and place them on a greased baking sheet or in bread pans. Press the remaining rosemary on top of each loaf. Cover with a wet tea towel or plastic wrap and let the bread rise, until doubled in size, about 1 hour.
  • BAKE: Gently remove the damp towel or plastic wrap. Bake in a 350 degree oven for 30 minutes, then remove it from the oven. 
  • TOP: Brush the top of the loaves with olive oil or melted butter. Sprinkle with kosher salt. 
  • SERVE: Allow to cool slightly, then slice with a sharp knife and serve warm with a plate of olive oil and fresh cracked black pepper.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Ingredients for rosemary bread

  • Salt
  • King Arthur bread flour. This is my favorite flour for baking bread, but old-fashioned all-purpose flour will work just as well. 
  • Fresh yeast. Alternatively, you can use a packet of active dry yeast. You can find these in the baking aisle of your local grocery store.
  • Sugar
  • Olive oil
  • Water. Lukewarm water is needed to activate the instant yeast. 
  • Italian seasoning
  • Dried rosemary. I also like to have a little fresh rosemary on hand for this recipe. 

See the full recipe card for servings and a full list of ingredients.

How to make rosemary artisan bread

  1. Prep: Place an empty stand mixer bowl on a kitchen scale. Zero out the scale. Add salt. Zero out the scale. Add 650 grams of flour. Zero out the scale. Add 20 grams of fresh yeast, crumbled.
  2. Weigh: In a large mixing bowl weigh 45 grams of olive oil and 355 grams of water. Then, pour that into the salt, flour and yeast. Add the Italian seasoning and one tablespoon of rosemary.

✔️ PRO TIP

If you have fresh rosemary, chop it and dry it in a 400 degree oven for 5-10 minutes.

  1. Knead: Using a dough hook, mix on medium speed for 5 minutes, or until a ball forms. 
  2. First Rise: Place the ball on the counter once the ball is formed. Knead it slightly and shape it into a round ball. Cover it with an upside-down mixing bowl and let the dough rise for about 15 minutes. 

✔️ PRO TIP

If you don’t have a stand mixer, you can knead the dough by hand on a marble or granite countertop for about five minutes.

  1. CUT: After it rises, remove the bowl and cut the dough into two loaves weighing about 535 grams each.
  2. SECOND RISE: Shape each loaf into a ball and place them on a greased baking sheet or in bread pans. Press the remaining rosemary on top of each loaf. Cover with a wet tea towel or plastic wrap and let the bread rise, until doubled in size, about 1 hour.
  3. BAKE: Gently remove the damp towel or plastic wrap. Bake in a 350 degree oven for 30 minutes, then remove it from the oven. 

✔️ PRO TIP

 ​If you’re feeling extra creative, you can use a sharp knife or razor blade to cut designs into the top of the dough before placing it in the oven.

  1. TOP: Brush the top of the loaves with olive oil or melted butter. Sprinkle with kosher salt. 
  2. SERVE: Allow to cool slightly, then slice with a sharp knife and serve warm with a plate of olive oil and fresh cracked black pepper.

How to serve homemade bread

This delicious bread lasted only 30 minutes at my table! I served it with a plate of olive oil and fresh cracked black pepper, but you can set the table in so many other ways. For a luxurious bite, have a small bowl of parmesan cheese or fresh butter alongside course sea salt. You could also add balsamic vinegar to your plate of olive oil like they do in Italian restaurants.

Storage

If this bread lasts longer than 30 minutes at your house, you can store it in an airtight container or wrap each loaf tightly in plastic wrap to keep it soft. You can also freeze loaves of bread for months on end so feel free to make as much as you like and keep it on hand whenever you’re looking for the perfect slice of flavorful bread as a snack or in a sandwich.

Frequently Asked Questions

What does rosemary taste like?

Rosemary is an earthy, woodsy herb similar to thyme or marjoram. It is more savory and works beautifully in bread and other baked goods. 

Why is my bread so dense? 

For the fluffiest and tastiest bread, try not to knead the dough for more than five minutes. Anything more than five minutes can cause the gluten to toughen up and result in lost elasticity and flavor.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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3 Comments

  1. This looks wonderful. I love fresh bread and this is definitely worth trying. Thanks for sharing.

  2. The bread looks very moist, just the way I LOVE it, mmh 🙂 Thanks for sharing, I will definitely try your recipe!