— Written By Patti Snyder
en Español / em Português

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

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 


  • 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


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!