The smell of fresh rosemary and warm bread can make an ordinary kitchen feel like a bakery. This artisan rosemary bread brings together a crisp, golden crust, a soft and airy center, and fragrant herbs in a loaf that’s easier to make at home than you might think.
The original version of this recipe was touted as a Macaroni Grill copycat. I can't speak to that as I have never been to the restaurant. I have tweaked it slightly from the one I was given opting for fresh rosemary and a sea salt/ kosher salt finish which I think makes tastier loaves.
Fresh or Dried Rosemary?
I have two rather large rosemary bushes that need some trimming at the moment. So, I always have the option of fresh or dried rosemary depending on the recipe.
I believe fresh is best for this recipe. If the leaves are large and tough, like mine can get on older branches, be sure to chop them up a bit.
If you do not have fresh, dried is fine. But, you want leaves, not powdered rosemary. The usually rule of thumb is to use 3 times as much fresh as you would dried. No, there won't be a math test. Use teaspoons instead of tablespoons. But, if the leaves have been in your pantry awhile you may want a bit more. Also, crush the dried leaves between your fingers a bit, especially when sprinkling on top of the bread, to release the natural oils.
Why are there two kinds of salt? Do I need Kosher salt?
The table salt added to the bread dough does a few things like enhancing flavor, increasing gluten production and controlling yeast fermentation. Learn more from the pros at King Arthur's Flour.
Kosher salt is coarser than table salt. Add a sprinkle to the top of the bread adds an extra little kit of flavor. Sea salt could be used as a substitute. If you don't have either, skip it. Don't use table salt in the final step, or at least use less than ¼ teaspoon, or risk your finished bread being too salty.
Ingredients
Just basic bread making ingredients, plus the rosemary, in this recipe.
- active dry yeast
- all-purpose flour (bread flour is great, but not necessary)
- sugar (do not omit, you need it for feeding the yeast and browning)
- extra-virgin olive oil (use a quality oil here for best results)
- fresh rosemary
- table salt AND kosher salt (or sea salt)
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Recipe
Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons sugar
- 1 cup warm water
- 2 tablespoons extra-virgin olive oil (plus more for brushing and serving)
- 2 tablespoons fresh rosemary (chopped)
- ½ teaspoon table salt
- 2 ½ cups all-purpose flour (plus more for dusting)
- ½ teaspoon kosher salt (or sea salt)
- 1 tablespoon fresh rosemary (chopped)
Instructions
- Combine the yeast, sugar and water in a large mixing bowl. Let stand for 5 minutes, until foamy.2¼ teaspoons active dry yeast, 2 teaspoons sugar, 1 cup warm water
- Add 1 tablespoon of olive oil, rosemary, table salt, and flour. Mix with large spoon until dough forms. Then work dough by hand on a lightly floured surface for about 5-7 minutes.2 tablespoons extra-virgin olive oil, 2 tablespoons fresh rosemary, ½ teaspoon table salt, 2 ½ cups all-purpose flour
- Rub olive oil on the inside of a clean bowl, add dough and cover with plastic wrap or a damp towel. Place in a warm place to rise until doubled, about 1 hour.
- Place a sheet of parchment paper on a baking sheet. Punch down the dough and divide into two halves. On a lightly floured surface knead each piece for about a minute sprinkling with extra flour, as needed, and shape into a ball.
- Place each loaf on the prepared baking sheet, with plenty of room for them to rise. Let stand, uncovered, until dough has doubled, about 1 hour.
- Preheat oven to 400℉. Bake the loaves for 10 minutes. Remove from oven and brush with remaining olive oil. Sprinkle with the kosher salt and remaining chopped rosemary over top of the loaf. Return to the oven and bake for another 10-12 minutes, or until golden brown.½ teaspoon kosher salt, 1 tablespoon fresh rosemary
- Let cool slightly and serve warm.
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Until next time, happy eating!
~Audrey
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