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Homemade Rosemary Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/homemade-rosemary-bread-recipe/