Rosemary

— Written By

Last week I successfully harvested my rosemary and wanted to use it in a new recipe. Lately I have been experimenting with several new recipes; however, I have never made bread. I have not attempted bread before because it intimidates me, but I figured why not try something new! Knowing I wanted to make Rosemary Bread required me to harvest the rosemary a day before in order for the rosemary to properly dry. If you would like to see how I harvested my herbs, make sure to check out my herb video!

  Mixing prep

Rosemary Bread Recipe 

Ingredients

  • 1 ¼ ounce packet active yeast – or 2 ¼ teaspoons out of jar 
  • 2 teaspoons sugar 
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and serving 
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 2 tablespoons dried rosemary 
  • 1 teaspoons fine salt 
  • ½ teaspoons  kosher salt and freshly ground pepper to taste 
  • 1 cup warm water

Directions

In a large bowl (or stand mixer), add the yeast to ¼ cup of warm water then sprinkle in the sugar. Make sure the water is warm, not boiling because boiling water will destroy the yeast. Let this sit until foamy, about 5 minutes. Once your yeast mixture is foamy, add 1 tablespoon of olive oil, the flour and 1 ½ tablespoons of dried rosemary, the fine salt (I used fine sea salt), and ¾ cup warm water. Stir with a wooden spoon or with a dough hook on a stand mixer until dough forms. 

Mixing dough

Once the dough has been formed, turn the dough onto a lightly floured surface and knead, dusting with flour as needed. If using a stand mixer, use the dough hook on medium-high speed, adding a little flour if dough sticks to bowl. Knead or mix until the dough is smooth and elastic. 

Finished dough

Brush a large bowl with olive oil. Add dough, cover with plastic wrap and let stand at room temperature for about 2 hours or until the dough has doubled in size.

Covering dough

Once the dough has doubled in size, brush two baking sheets with olive oil. Turn the dough out onto a well floured surface and divide into 4 pieces. Working with one piece of dough at a time, sprinkle flour as needed and work dough into a free form square. I personally struggled with the instructions at this point, I folded the tops into the middle of my dough and attempted to make a square, my bread came out perfectly fine. Place the seam of the bread fold down on the baking sheet, repeat with remaining dough, adding 2 balls of dough on each baking sheet. Let stand for 2 hours, uncovered. 

Cooking dough

Cooking dough

Preheat the oven to 400℉. Bake loaves for 10 minutes, after 10 minutes remove from the oven and brush remaining 1 tablespoon of olive oil on all loaves, then sprinkle with kosher salt and the remaining ½ tablespoon dried rosemary. Place loaves back in the oven and bake for another 10 minutes or until golden brown. 

Fresh bread

Serve bread with olive oil seasoned with pepper. Enjoy!