It’s no secret that I love carbs. I don’t think I can ever give it up. Those diets that cut carbs – I probably would die. I can’t go a day without eating pasta, rice, or bread!
I swear there’s not a better smell than walking by a bakery and smelling fresh bread coming out of the oven. I was reading this book, The Sharper Your Knife, The Less You Cry by Kathleen Finn last month (which by the way, if you have not read it, I highly suggest you do. It’s a really easy read and it takes you through her journey at the Le Cordon Bleu in Paris), and throughout the book, she talked about walking by all these patisseries and she’d describe the smell of fresh bread coming out of brick ovens. I want to experience that. It just sounds so heavenly and so rustic.
My favorite winter herb is rosemary, hands down. I love the smell of it. It’s so aromatic and smells medicinal to me sometimes. However, let’s not talk about the one time Jason and I killed an ENTIRE rosemary tree in less than a week. Yeah, these are pretty hearty herbs, we were clearly not born with green thumbs. I love getting rosemary and olive oil bread fresh from bakeries. It just smells SO GOOD. I wanted MY house to smell that way and let me tell you – if you make this bread, you will want to live in your oven (ok, not reallllly).
Anyway, make this this winter. It’s so fluffy on the inside and not a super hard crust on the outside. Dip it in some balsamic vinegar and olive oil and I’m pretty sure you’ll want to make a second batch of this.
Rosemary Olive Oil Bread
Yield: 1 round loaf | Prep Time: 2 1/2 hours | Cook Time: 25 minutes
Ingredients:
1 cup warm water (110 degrees Fahrenheit)
1 tbsp. granulated sugar
2 tsp. active dry yeast
2 tbsp. fresh rosemary, chopped
1/4 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 tbsp. extra virgin olive oil
1 1/2 cups all purpose flour
1/2 cup bread flour + extra for kneading
2 tbsp. cornmeal
1 egg + 1 tbsp. water, whisked
1 tbsp. fresh rosemary for sprinkling
Instructions:
- In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add flours, rosemary, Italian seasoning, and pepper. Mix to combine. Add in the yeast water and olive oil and mix until dough starts to form and starts to pull away from the bowl.
- Knead for 5 minutes with the dough hook. If it feels too sticky, add a bit of flour to it, a tablespoon at a time.
- Once it’s been kneaded, place dough in a lightly greased bowl and place in a warm, draft-free place, and let rise for 1 hour.
- After dough has risen and doubled in size, punch it down and form it into a round loaf. Using a pizza pan (or pizza peel, whatever you have), dust with cornmeal and place loaf on top. Cover and let rise for another 45 minutes.
- In the meantime, put a pizza stone in the oven and preheat to 400 degrees.
- Once the dough has risen, brush the top of it with the egg wash mixture then sprinkle rosemary on top.
- Carefully slide the dough onto the pizza stone (it should slide off very easily with the cornmeal underneath it) and bake for 20-25 minutes until the top is nicely browned and there’s a hollow sound when tapped.
- Let cool slightly before slicing and dipping in olive oil and balsamic vinegar.
- Store in an airtight container.
Note: I highly suggest investing in a pizza stone. It makes all your breads (and pizzas) have that bakery style crispy bottom crust. It’s just so much better to have that crunch!
Source: adapted from A Hint of Honey
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I flipping LOVE rosemary! We grow it in our garden and it’s always around (I freeze it in the winter)! This bread looks amazing Julie!
I want a slice! However I’m having issues with the medicinal smells and the thought of it in bread lol But really… I just love bread so whatever. Pass me a slice?
Rosemary bread rocks my world… I make a shortcut version of this with store bought pizza dough & trick everyone into thinking it’s homemade ;)
Haha, when I was researching rosemary bread, I came across your recipe but I was too chicken to go to the pizza shop and ask for dough. I love the idea of it though – so super easy. I might work up the courage and do it next time! ;)
I agree, rosemary is pretty much the best herb (although we also are unable to keep it alive for more than about 10 minutes) and I totally love the sound of this bread. I’m pretty sure I could devour the whole loaf!
Ha! Ok, I’m not the only one who somehow knows how to kill those rosemary trees. They always look so cute! But after a week or two at my place, they turn into “dried” herbs. ;)
This bread looks amazing, Julie!!
This looks amazing Julie! I love rosemary bread. It reminds me of my favorite bakery in central NY. I definitely have to make this soon!
Oh how I love rosemary bread. This bread is gorgeous, Julie!
I can smell this bread baking right now! What a beautiful loaf of bread. Have a good weekend.
If I could make the smell of rosemary bread into a candle, I would. This looks DELICIOUS.
I am really liking the rosemary in this olive oil bread!
I love fresh bread! I’ve made this exact flavor combination, but in potato bread – love it! Can’t go wrong with rosemary and olive oil :)
Its a good thing that I suck at baking with yeast or else I would make loaves and loaves of this bread! I can only imagine how amazing your house smelled during and after baking this bread!
I.CANT.QUIT carbs either!!! This bread sounds amazing!
That is just gorgeous!!
Rosemary dipping bread is an absolute favorite in our house!! Mmmmm!
Rosemary bread is my favorite!
mmmmmmmmm homemade bread is so my jam!! Love this one!
I cut carbs for 2 weeks last year and it was the darkest time of my life. (Okay, not really. After about a week, I got pretty okay with it. Then I stuffed my face with the tallest stack of pancakes I’ve ever seen.)
Love this bread. Keep the carbs comin’!
From a fellow carb-lover, this bread looks amazing! I love that there is almost zero added sugar too. What a great bread to serve with pasta!
I love rosemary bread!! I make cornbread with rosemary a lot and it’s so good. Love the pictures too!
Oh THE SMELL! I know exactly what you are talking about–I made a very similar loaf a few months ago and was pretty much floating on air, my apartment smelled so lovely!
PS. I killed an entire indoor herb garden. No shame sister.
Hahaha that just made me laugh. Cheers to not being able to keep an herb garden! Lol
Rosemary is definitely one of my favorites too!
Oh I just love this Julie! Rosemary is my favorite, and this bread looks wonderful!
Oh, how I love this… fresh, warm bread and rosemary! Rosemary! Rosemary! This bread is simply gorgeous, Julie!
Rosemary is one of my favorite herbs too. Love this bread!
Oh heaaaaaaaaaaaaaaaaaaven is gonna need to help me.
Perfect! I *just* picked up a lovely bottle of organic olive oil – ideal for dipping. I’ve always loved this 90′s restaurant trend of sopping warm bread in oil and balsamic….
I love this bread!! One of my resolutions this year was to try out more bread recipes since I am also a carboholic (teehee) and I love that you incorporated fresh herbs! YUM
I 100 percent agree that there is no better smell in the world than fresh bread baking in the oven. Fresh bread and rosemary baking in the oven? That is my heaven!
i just love the idea of rosemary and olive oil together – and freshly baked breads are my weakness – cant do without carbs either. I have been meaning to bake bread for so long but now I have a stand mixer, i will certainly give this one a try :)
I’ve actually made this recipe before and it was SO GOOD. I messed up and used way too much whole wheat flour and it was kind of a flat loaf, but the taste was still there. Rosemary is my fave winter herb too!
I’m in love! My favorite thing ever is to dip this kind of bread in olive oil. Delish!
No carbs for breakfast and dinner seem to work fine for me… Still, good bread is hard to resist!
That meaty oily rich aroma of rosemary goes so well with bread for some reason.
I wouldn’t mind a sprinkle of sea salt though. Looks delicious!
Swoooooon! Dude, rosemary bread is my all time favorite! This looks like heaven! And for the life of me, why would anyone want to give up carbs?! That’s just crazy. :)
Love rosemary, love carbs, love dipping bread in rosemary olive oil – so making this!
Life would not be worth living if carbs and bread weren’t around. And I’m pretty sure I gave up on the SouthBeach diet entirely because it restricted bread and carbs so heavily. I mean two weeks alone was enough to make me go postal!
!We used to use a rosemary sourdough bread at the bistro I worked in that we got from Bread & Cie in San Diego. It was absolutely amazing! Especially for crispy paninis with melted jarlsberg. Makes my mouth water thinking about it.
Goodness gracious, this sounds delicious! If it makes you feel better, I have managed to killed all sorts of plants in one hour flat (e.g. trapping potted flowers in a closed car in 100 degree weather…instant bake!). I like to think of myself as more of a TV remote thumb kind of gal.
This is like the bread at mt favorite Italian restaurant…but now I can have it in my pjs!!
LOVE that you used rosemary in this gorgeous bread!
This is something I will be baking very soon!! If I have packets of active dry yeast do I measure out 2 teaspoons from the packets? The pizza dough I recently made was the first time I used yeast so I’m not too familiar :)
Actually one packet of yeast usually yields 2 tsp., but to be double sure, yes, you can measure out from the packets.
This bread sounds delicious. I will be making this in the next couple of days!
I LOVE Rosemary Bread… this is pretty perfect :)
I’m with you- love bread – and rosemary is such a lovely ingredient to include in your bread for additional flavor!
Wonderful – and I also love the olive oil/balsamic vinegar for dipping!
A perfect pair!
[...] Rosemary Olive Oil Bread – Table for Two [...]
Rosemary is one of my favorites as well! Especially in bread or with chicken…
You just reminded me of a rosemary foccacia that my sister used to make that I absolutely adore.
[...] From Table For Two Blog [...]
I’ve never tried putting black pepper in bread before, let alone Italian seasoning. But it’s on my list now!! :)
Hi There! I just baked this bread and it is definitely delicious! Two suggestions: Lower the sugar (a yeast packet calls for 1 TSP not 1 TBSP to proof) and add salt. Other than that it is delicious!!!
I don’t have a pizza stone and most likely won’t be able to buy one in the near future. Does a cookie sheet work okay to bake this bread on? Or what would you recommend? Thanks!
A cookie sheet would work fine! :)
Hey, Julie! :) I made this bread tonight, and it was good, except that it seemed rather bland, except for the rosemary. I noticed there was no salt listed in the recipe, so I didn’t add any, but we could really notice the omission of salt when we tasted the bread. Would it adversely affect how the bread turns out if I added some salt next time?