Rosemary Bread

Rosemary and Sea Salt has to be one of my favorite flavor combinations for homemade bread. I could have eaten the entire loaf right out of the oven. Did I mention I love bread?

The great thing about this recipe is that it begins with my versatile Easy Italian Bread recipe.

So, let’s get started.

First, chop fresh rosemary and set aside.

Now, mix water, yeast and sugar in large mixing bowl. Let sit about 5 minutes until the yeast activates and gets foamy. Now, add olive oil, two cups of the flour and a pinch of salt and begin mixing on low with a dough hook. Mix until the dough looks combined but a little rough.

Increase the mixing speed to medium, add remaining flour and a tablespoon of chopped fresh rosemary. Mix for about 5 minutes on medium, the dough will look smooth and elastic.

Grease a large bowl with olive oil and transfer dough to bowl. Roll dough around to cover with olive oil.

Cover with plastic wrap and let sit for an hour on your kitchen counter.

Note: I let mine sit for WAY longer, about 18 hours. Still turned out great.

When ready to bake, preheat oven to 400 degrees. Transfer dough to a lightly floured surface and mold into a loaf shape. Then transfer to a mat or parchment lined cookie sheet.

Cover with a towel and let sit for another 20 minutes. Measure out sea salt, olive oil and additional fresh rosemary.

After 20 minutes, uncover, cut a few slices across the top and brush with olive oil. Then, sprinkle with sea salt and chopped rosemary.

Bake for 20 – 25 minutes.

Let rest for a few minutes before slicing. Enjoy!

Print

Rosemary Bread

Prep Time

1 hr 40 mins

Cook Time

20 mins

Total Time

2 hrs

 

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: Bread, Rosemary

Ingredients

Bread Dough

• 1 cup Warm Water
• 1 tsp Granulated Sugar
• 1 packet Active Dry Yeast (2 1/4 tsp)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 2 1/2 cups All- Purpose Flour (divided)
• 1 tbsp Chopped Fresh Rosemary

Bread Topping

• 1 tbsp Olive Oil
• 1 tsp Coarse Sea Salt
• 1 tsp Chopped Fresh Rosemary

Instructions

1. In large bowl, mix water, sugar and yeast.

2. Let sit until yeast activates and looks foamy, about 5 - 10 minutes.
   

3. Then olive oil, salt and 2 cups of flour.
   

4. Mix with dough hook on low until dough looks rough, about 2 minutes.
   

5. After 2 minutes, turn to medium speed for 5 minutes and gradually add remaining 1/2 cup of flour and chopped fresh rosemary. Mix until the dough looks smooth and elastic.
   

6. Cover bowl in plastic wrap and let rise for one hour (I transferred to a slightly oiled bowl and coated the dough.)
   

7. After one hour, pre-heat oven to 400 degrees.
   

8. With lightly floured hands, transfer dough to lightly floured surface and form into loaf shape.
   

9. Place dough on mat or parchment on a cookie sheet.

10. Cover with a towel and let rise for 20 - 30 minutes.
    

11. Uncover and use a sharp knife to cut a few slices across the top.
    

12. Brush with olive oil.

13. Sprinkle with Sea Salt and Chopped Fresh Rosemary.

14. Bake for 20 minutes.
    

15. Cool on rack for about 15 - 20 minutes before slicing.
    

16. Enjoy!