I really can't believe I'm doing this. This is my Top Secret Rosemary Bread Recipe! I've been making this light and airy bread for what feels like 10 years and it comes out perfect every. single. time.
This Rosemary Bread is soft and aromatic - I mean the smell in your house is just to die for while it's baking. It's quick, coming together in just two and a half hours!
I actually got the inspiration for this bread from the restaurant Macaroni Grill! (Are they still open??) I have been mourning their exit from the DFW area for what feels like 5 years.
Anyway, I used to love their Blackberry Mint tea and a slice of their Rosemary Bread every time I sat down at one of those butcher paper lined tables. So when I started cooking for myself more and finally had the guts to try to make some bread, I knew this bread was the one I wanted to try to mimic.
What ingredients are necessary to make my Rosemary Bread Recipe?
- active dry yeast (2 packets, 4.5 tsp)
- 1 tablespoon granulated sugar
- 1 cup warm water
- 2 cups all-purpose flour (plus about ½ cup more on hand, just in case you need it - but you shouldn't)
- a lot of fresh rosemary (2 - 4 long sprigs) - fresh rosemary is an absolute must in this recipe!
- 1 tablespoon kosher salt
- 1 tablespoon good olive oil
- 1 tablespoon salted butter
Is there any equipment necessary for making my Rosemary Bread?
- I recommend using a stand mixer to mix the dough if you have one. But if not, some patience and an electric hand mixer will still do the trick.
- A large glass bowl
- Parchment paper and a baking sheet
How to Prepare My Top Secret Rosemary Bread:
Combine the yeast, warm water, and sugar in a bowl. Let it rest for 10 minutes, until bubbly.
Whisk flour, 2 teaspoon of salt, and half of the rosemary in the base of your stand mixer.
Add the yeast to the flour mixture and mix for 5 - 10 minutes with the dough hook, just until the dough releases from the side of the bowl. (If you're having trouble getting the dough to pull away from the side of the bowl, add a little more four ¼ cup at a time until it releases. Do not over flour, this is a wet dough.)
Pour olive oil into the bottom of a large glass bowl and transfer the prepared dough to the bowl. Flip it over to coat it in the olive oil.
Cover the dough with a kitchen towel, place it in a warm area in your home, and let it rise for 1 hour.
After 1 hour, punch the dough down gently and pour it on to a baking sheet lined with parchment paper.
Shape the dough into an oval shape, brush it with the melted salted butter, sprinkle with the remaining fresh rosemary and salt, and cover it with the towel again. Let it rest here for 1 more hour.
Preheat the oven to 425°.
Bake the bread in the oven for 15 minutes, until just golden.
Remove and enjoy immediately with salted butter!
Notes:
This is a double batch of the very small loaf that I usually make for my husband, my son, and I. If you're making bread for your family or to bring to an event, use these measurements.
If you're only making this for yourself, or yourself and your partner, feel free to cut all of the measurements in half and follow the recipe as desired.
Storage:
I store this bread in a plastic bag on the counter, to retain it's moisture. It lasts about 3 days this way.
What pairs well with Rosemary Bread?
I hope you loved my Rosemary Bread recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
My Top Secret Rosemary Bread Recipe
Ingredients
- active dry yeast (2 packets, 4.5 tsp)
- 1 tablespoon granulated sugar
- 1 cup warm water
- 2 cups all-purpose flour (plus about ½ cup more on hand, just in case you need it - but you shouldn't)
- a lot of fresh rosemary (2 - 4 long sprigs) - fresh rosemary is an absolute must in this recipe!
- 1 tablespoon kosher salt
- 1 tablespoon good olive oil
- 1 tablespoon salted butter
Instructions
- Combine the yeast, warm water, and sugar in a bowl. Let it rest for 10 minutes, until bubbly.
- Whisk flour, 2 teaspoon of salt, and half of the rosemary in the base of your stand mixer.
- Add the yeast to the flour mixture and mix for 5 - 10 minutes with the dough hook, just until the dough releases from the side of the bowl. (If you're having trouble getting the dough to pull away from the side of the bowl, add a little more four ¼ cup at a time until it releases. Do not over flour, this is a wet dough.)
- Pour olive oil into the bottom of a large glass bowl and transfer the prepared dough to the bowl. Flip it over to coat it in the olive oil.Cover the dough with a kitchen towel, place it in a warm area in your home, and let it rise for 1 hour.
- After 1 hour, punch the dough down gently and pour it on to a baking sheet lined with parchment paper.
- Shape the dough into an oval shape, brush it with the melted salted butter, sprinkle with the remaining fresh rosemary and salt, and cover it with the towel again. Let it rest here for 1 more hour.
- Preheat the oven to 425°.
- Bake the bread in the oven for 15 minutes, until just golden.
- Remove and enjoy immediately with salted butter!
Video
@atoastedcrumb Rosemary Bread Recipe (small loaf) 🪴Ingredients: 2 ¼ teaspoon Active Dry Yeast (1 packet) 1.5 teaspoon Granulated Sugar ½ cup Warm Water 1 cup All-Purpose Flour 2 teaspoon Kosher Salt, divided 2 tablespoon Fresh Rosemary, divided 2 teaspoon Olive Oil (I like @Colavita for this!) 1 tablespoon Salted Butter (I like @KerrygoldUSA for this!) ¼ teaspoon Freshly Cracked Black Pepper 🪴Directions: 1. Combine yeast, warm water, and sugar in a small bowl. Rest for 10 minutes until bubbly. 2. Whisk flour, salt, and 1 tablespoon rosemary in the base of your stand mixer. 3. Add the yeast to the flour and mix for 5-10 minutes, just until the dough releases from the side of the bowl. 4. Pour olive oil into a medium bowl and transfer the dough to the bowl. Turn it over to coat it in oil, cover it with a towel, and place it on a warm place for 1 hour to rise. 5. After 1 hour, punch the down down gently and dump it onto a baking sheet lined with parchment paper. 6. Shape the dough into an oval shape, brush with salted butter, the remaining rosemary, salt, and black pepper. 7. Cover again and let rest once more, for 1 hour. 8. Bake in a 425° oven for 10-15 minutes, or until lightly golden on top and puffy. (This bread is light and fluffy, you should not get a crispy crust.) Best enjoyed with salted butter or olive oil! #rosemarybread #breadrecipe #foodtok #foodie #atcfoodie #foodtiktok #breadtok
♬ original sound - A Toasted Crumb
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