Homemade Rosemary Bread Recipe

Introduction

Freshly baked homemade rosemary bread fills your kitchen with an irresistible aroma and offers a flavorful twist on classic bread. This simple recipe combines fragrant rosemary with a soft, chewy crumb—perfect for sandwiches or alongside your favorite soups.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, chopped rosemary, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Step 3: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet, cover it, and let it rise for another 30 minutes.
6. Step 6: Preheat your oven to 400°F (200°C). Make a few slashes on the top of the loaf with a sharp knife and bake for 30-35 minutes or until golden brown.
7. Step 7: Remove the bread from the oven and let it cool before slicing and serving.

Tips & Variations

• For extra flavor, sprinkle sea salt on top of the loaf before baking.
• Try adding a handful of grated Parmesan cheese into the dough for a cheesy twist.
• Use dried rosemary if fresh is unavailable, but reduce the amount slightly as dried herbs are more potent.
• To achieve a crustier loaf, place a shallow pan of water in the oven during baking to create steam.

Storage

Store leftover rosemary bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the dry ingredients and adjust rising times as needed.

How do I know when the bread is fully baked?

The bread is done when it has a deep golden crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) also indicates it’s fully baked.

Homemade Rosemary Bread Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This homemade rosemary bread recipe features a fragrant and flavorful loaf made with fresh rosemary and olive oil. The bread boasts a crispy golden crust and a soft, elastic interior, perfect for slicing and serving alongside your favorite meals or enjoying as a hearty snack. Using simple ingredients and straightforward steps, this bread recipe is ideal for both novice and experienced bakers.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt

Wet Ingredients

• 1 1/2 cups warm water
• 1 tablespoon olive oil

Herbs

• 2 tablespoons fresh rosemary, chopped

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit undisturbed for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
2. Combine Ingredients: Add the all-purpose flour, salt, chopped fresh rosemary, and olive oil into the yeast mixture. Stir everything together until a shaggy dough forms, ensuring all ingredients are incorporated.
3. Knead Dough: Transfer the dough onto a floured surface and knead it for approximately 10 minutes. Work the dough until it becomes smooth, elastic, and slightly tacky but not sticky.
4. First Rise: Place the kneaded dough into a greased bowl and cover it with a clean towel or plastic wrap. Set it in a warm, draft-free spot and allow it to rise for about 1 hour, or until it doubles in size.
5. Shape Loaf: After the dough has risen, punch it down gently to release air. Shape the dough into a round loaf and place it on a lightly greased baking sheet. Cover it again and let it rise for another 30 minutes to puff up.
6. Preheat Oven: Meanwhile, preheat your oven to 400°F (200°C), ensuring it’s fully heated before baking.
7. Score and Bake: Using a sharp knife, make a few slashes on the top surface of the loaf to allow steam to escape and encourage even baking. Place the baking sheet in the oven and bake the bread for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool and Serve: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to preserve texture and flavor. Serve fresh or toasted as desired.

Notes

• For a crunchier crust, place a pan of water in the oven during baking to create steam.
• You can substitute fresh rosemary with 1 tablespoon of dried rosemary if fresh is unavailable.
• Ensure the water is warm but not hot to avoid killing the yeast.
• This bread freezes well; slice before freezing for convenient thawing and use.
• If you prefer a softer crust, brush the loaf with olive oil immediately after baking.

Keywords: rosemary bread, homemade bread, fresh rosemary bread, easy bread recipe, Italian bread, olive oil bread