This post may contain affiliate links. Please read our disclosure policy.
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
Ingredients
- 1 cup (236 ml) warm water, 110 degrees Fahrenheit
- 1 tablespoon granulated sugar
- 2 teaspoon active dry yeast
- 1 ½ cups (188 g) all purpose flour
- ½ cup (63 g) bread flour + extra for kneading
- 2 tablespoon cornmeal
- 2 tablespoon fresh rosemary, chopped
- ¼ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoon extra virgin olive oil
- 1 egg + 1 tbsp. water, whisked
- 1 tablespoon fresh rosemary for sprinkling
Instructions
- In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.1 cup (236 ml) warm water, 1 tablespoon granulated sugar, 2 teaspoon active dry yeast
- In the bowl of a stand mixer fitted with the dough hook, add flours, cornmeal, 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.1 1/2 cups (188 g) all purpose flour, 1/2 cup (63 g) bread flour + extra for kneading, 2 tablespoon cornmeal, 2 tablespoon fresh rosemary, 1/4 teaspoon Italian seasoning, 1/4 teaspoon ground black pepper, 2 tablespoon extra virgin olive oil
- 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.1 egg + 1 tbsp. water, 1 tablespoon fresh rosemary for sprinkling
- 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
Nutrition
This post contains affiliate links.
LOVE that you used rosemary in this gorgeous bread!
This is like the bread at mt favorite Italian restaurant…but now I can have it in my pjs!!
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.
!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.
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!
Love rosemary, love carbs, love dipping bread in rosemary olive oil – so making this!
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. :)
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!
I’m in love! My favorite thing ever is to dip this kind of bread in olive oil. Delish!
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!