I’ve always loved the aroma and flavor of fresh rosemary in a homemade loaf of bread, which is probably why this simple Rustic Rosemary Bread is one of my favorites.
It’s so simple to make (rustic means you don’t have to worry about ending up with a perfectly shaped loaf!), and it goes well with pretty much any meal.
And the smell while it’s baking is just heavenly!
This recipe does make two small loaves, which is perfect for my bread-loving family. If you’re only cooking for one or two, you might want to half the recipe.
But honestly, I’d just make both and freeze one for later–if it lasts until later!
Rustic Rosemary Bread
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast (or a .25 oz. packet)
- 1 tablespoon white sugar
- 4 tablespoons olive oil, divided
- 2 1/2 – 3 cups all-purpose flour
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- Sea salt, for sprinkling on loaves (optional)
- Freshly ground black pepper and olive oil, for serving
- In the bowl of a stand mixer fitted with the dough hook, whisk together the water, yeast and sugar until yeast has dissolved. Let stand for 5-10 minutes, or until yeast is foamy.
- Add 2 tablespoons olive oil, 1 1/2 cups flour, the rosemary and the salt. Mix until well combined.
- Add in 1 cup more flour and mix on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, 1 to 1 1/2 hours.
- Grease a rimmed baking sheet with 1 tablespoon olive oil. Lightly dust a clean work surface with flour.
- Divide the dough into 2 equal pieces and shape each into an oval by folding and tucking the edges into the center.
- Transfer the loaves to the prepared baking sheet, seem sides down. Allow to rest, uncovered, for about 1 hour, or until doubled in size. Preheat oven to 400 degrees during last 10 minutes of rising.
- Bake loaves in the preheated oven 10 minutes, the remove from oven and brush loaves with the remaining tablespoon of olive oil. If desired sprinkle tops with coarse salt. Return to oven and bake 8-10 minutes longer until golden brown.
- Serve warm with a mixture of olive oil and freshly ground black pepper for dipping, if desired.
Who Dished It Up First: Adapted from Cooking Classy