Who could resist freshly baked bread? This rosemary bread recipe will transport you to an Italian countryside in no time, even only if you close your eyes. Bread is such a simple food, but it can tingle your senses even before you start eating it.
The smell of freshly baked bread filling your kitchen and home is one of life’s simplest pleasures. Today we are going to teach you how to make a simple but delicious bread recipe that you can add to your repertoire. If you’re looking to go oldschool, this recipe will show you how easy it is to make bread without a bread maker.
This golden brown exterior and a soft, pillowy texture inside all loaded with flavors of fresh rosemary and olive oil. It’s such an easy recipe, you’ll definitely make this your go to rosemary bread recipe!
How To Make Rosemary Bread
- Mixing bowls
- Baking sheet
- ⅛ cup olive oil
- 3 ½ tablespoon fresh rosemary chopped
- 2 tablespoon granulated sugar
- 1 cup warm water 110-115F
- 2 ¼ teaspoon active dry yeast
- ¼ teaspoon salt
- 1 ½ cup all-purpose flour
- ½ cup bread flour
- In a bowl, pour 1 cup of warm water. Add 2 ¼ teaspoon of active dry yeast. The temperature of the water is important, too hot and you will kill the yeast.
- Add 2 teaspoons of granulated sugar to the yeast mixture. Allow to sit for 10 minutes or until it foams.
- In a mixing bowl, add 1 ½ cups of all-purpose flour and ½ cup of bread flour.
- Make a well in the middle of your flour mixture. Now, pour in ⅛ cup of olive oil into the well.
- Now, add in 3 ½ tablespoons of freshly chopped rosemary. If you do not have fresh rosemary you can opt for the dried version. Bear in mind, dried herbs are much stronger so use about ⅓ of the amount you would of fresh herbs.
- Include ¼ teaspoon of salt and stir your flour mixture until fully combined.
- Once foamy, add your yeast mixture to the flour mix. Combine until it forms a dough.
- Dust your working area with flour and transfer your bread dough to the surface. Knead your dough for 5 minutes making sure to not over-knead.
- Form the dough into a sphere by tucking in the edges. Lightly dust a mixing bowl and transfer your dough to it.
- Cover with a cheesecloth or a towel and place in a warm area. Let it rise until the dough doubles in size, about an hour.
- Once the dough has risen, punch the dough to release the air and form into a ball once again.
- Using a knife, divide your dough in half and shape to your preference.
- Place your shaped dough on a greased baking sheet and transfer to a preheated oven at 400F.
- After the dough has doubled once again, gently coat with olive oil.
- Sprinkle with chopped rosemary. You can also add a sprinkle of sea salt.
- Return your dough to the oven and bake for 10-15 minutes. Bake until the loaf turns a nice golden brown, making sure not to over bake.
- Serve your warm rosemary bread with a blend of extra-virgin olive oil, freshly ground pepper and a dash of balsamic vinegar.
Ingredients You Need
Commonly Asked Questions
My bread turned out hard, why is that?
One culprit is adding too much flour during kneading. Only dust the surface of your workspace just enough, don’t worry if the dough still feels sticky or wet. The flour in the dough hasn’t had much time yet to absorb the moisture and develop gluten. Knead for about 5 mins. or so. Stop when the dough turns out smooth and slightly tacky. Over-kneading the dough can make your bread rubbery and dry.
What can I use instead of rosemary?
This bread recipe lends itself well to other herbs. Thyme is a good alternative. You can also combine your favorite herbs to suit your taste. You can always add more flavor to your bread by including a few tablespoons of chopped garlic.