Rosemary

— Written By Patti Snyder
en Español

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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! 

Written By

Patti Snyder, N.C. Cooperative ExtensionPatti SnyderExtension Agent, Family and Consumer Sciences Call Patti Email Patti N.C. Cooperative Extension, Stokes County Center
Updated on Jul 29, 2020
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