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Rosemary Olive Oil Bread

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This rosemary olive oil bread is soft on the inside with a crunchy outer crust

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

This rosemary olive oil bread is full of flavor!
Prep Time: 2 hrs 30 mins
Cook Time: 25 mins
Total Time: 2 hrs 55 mins
Course: Bread
Servings: 1 loaf

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Author: Julie Chiou

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.

Notes

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: A Hint of Honey

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Recipe Rating




Barb L

Monday 10th of September 2018

Hi Julie,

Made this recipe yesterday. I loved how it looked and the texture and taste. Also the ease of making. I finished making the first loaf and decided to make a second right after but just added an egg wash on top so that sea salt would stick on top. Also I kept the rest of the recipe exact except I made mine in my Dutch oven for 20 minutes st 480 degrees. I will be making this often. Thank you!

Bernadette

Sunday 26th of March 2017

I used to buy a loaf of this bread at my local grocery store but they don't always have so, I decided to stop being lazy and make my own. I make your recipe once a week now and have it memorized. I do add salt (a personal choice ), and the fresh rosemary is spot on. I enjoy it toasted with butter and honey in the mornings with breakfast. Thank you so much for sharing

Marg

Tuesday 28th of February 2017

I don't have a pizza stone, what else could I use ?

Julie

Thursday 2nd of March 2017

You could turn a baking sheet upside down in the oven while it warms up. I've seen people do that instead of a baking stone.

jemma

Monday 27th of February 2017

What temp do I cook it in?

Julie

Monday 27th of February 2017

It says in step 6. 400 degrees.

alysia

Friday 17th of July 2015

Hi there,

am i able to substitute the bread flour with all purpose? i just really dont want to make another trip to the store! lol

Alysia

TRISH

Wednesday 26th of April 2017

Go ahead & use all purpose flour & add some vital wheat gluten. Sold by "BOB'S MILL" available in most grocery stores & some food coops. Also, if you have a bread machine use it to make the dough. Shape, rise & bake in the oven. Yummy!

Julie

Saturday 18th of July 2015

You probably could, I have never tried it that way though so I can't guarantee results!