Almost-Famous Rosemary Bread

Total Time:
4 hr
Prep:
3 hr 40 min
Cook:
20 min

Yield:
4 small loaves
Level:
Intermediate

Ingredients
  • 1 1/4 -ounce packet active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons dried rosemary
  • 1 teaspoon fine salt
  • 1/2 teaspoon kosher salt Freshly ground pepper
Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Photograph by Lisa Shin


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 41
Try this! I've made this bread three times, and each time it's been beautiful and delicious (my husband pouted when I gave a loaf away). I bake two loaves, which end up being 8-9 inches in diameter and need an extra 5 minutes to bake. <br /><br />The rising times do depend on the temperature and weather, but I've found that with any bread recipe. Three small changes: I swap in 1 c. white whole wheat flour, add all the rosemary to the dough rather than save any for on top, and sprinkle the loaves with sea salt really lightly. <br /> item not reviewed by moderator and published
This bread turned out simply wonderful!<div>I happened to make eight large dinner rolls-pull apart style</div><div>wonderful!!!</div> item not reviewed by moderator and published
Delicious!!! Just made this and it is so soft and fluffy and extremely delicious!! Definitely a keeper. item not reviewed by moderator and published
Two hours each rising time is too long. The dough was overproofed. Kosher salt is too fine for topping bread, use coarse sea salt or finishing salt, like fleur de sel or sel gris. Otherwise, not bad. item not reviewed by moderator and published
Really spectacular!!! I made this exactly as the recipe stated. My husband and friends devoured it!! Will be making all the time. item not reviewed by moderator and published
Loved it. Only made 2 loaves, and didn't have kosher salt so I just sprinkled with regular table salt. Baked for 10 min, brushed with oil and added rosemary and salt, then baked for 12 min. This is so similar to Macaroni Grill's bread...so delicious. item not reviewed by moderator and published
I just made this bread in the bread machine using bread flour, 1 cup of water and 4 tablespoons of fresh rosemary. It came out perfect. Set the bread machine for a 1.5 lb loaf and medium crust and it was cooked all the way through. Next time I might add the 2 tablespoons more rosemary and open the bread machine to add olive oil salt and more rosemary before its finished cooking. But I can't stop eating this bread. item not reviewed by moderator and published
Very good taste that is very close to the intended product. The only thing I will say is, as others have mentioned, this really makes two loaves, not four. If you make four, they will be very small. item not reviewed by moderator and published
its a yummy recipe but the loaves turned out flat :&lt; did i do something wrong? they seemed to rise out instead of UP and it bugs me item not reviewed by moderator and published
I am terrible at baking and I've made this recipe so many times - it is so easy. I make it into 2 bigger loaves rather than the four and I agree on the comment about a tad less kosher salt but YUM. I made grilled cheeses with it using gruyere cheese - holy COW! Amazing! item not reviewed by moderator and published
This recipe was delicious and fairly easy to make. However, I do have one complaint: TOO MUCH KOSHER SALT!! A few hours after we finished eating, we all started to swell up like balloons!! Next time, I'll be using a pinch of kosher salt on each roll instead of dividing half a teaspoon between the four rolls. item not reviewed by moderator and published
I have made this several times, all with great results. This last time, I let the dough rise (the first time for 6 hours, as I went to a baseball game. The loaves turned out very tiny... Did I let it rise too long? Is that a thing? I&amp;#39;m disappointed in myself item not reviewed by moderator and published
I love this bread, and so does everyone else! I have made four mini loaves, two loaves, and one large loaf (for this I increased my baking time to 35 - 40 mins. My first loaves were all hand made and ever since then I have used my Kitchen Aid. Follow the directions, measure carefully, and you will have a beautiful loaf of bread. item not reviewed by moderator and published
This bread is delicious! Instead of 4 small loaves, I made this into 2 larger loaves and added 1/2 tsp of dry italian seasoning to batter. Adjust your baking time to 30 minutes or just until the loaves are golden brown. Was gone almost immediately.. my family devoured this in one sitting! item not reviewed by moderator and published
Made this bread today. I have made homemade bread for the last 4 years. Tried many recipes. Some good, some not. This is the BEST!!! This recipe is so easy and has a delicious taste. Perfect... I did use King Author BREAD FLOUR and think that really makes a difference. Did not take half the time the recipe calls for rising. I did put the kneaded dough in the oven to proof for both risings. Make sure the water you use for activating the yeast and the water you use in the recipe is between 110* and 115*. That really makes a difference. Excellent recipe. item not reviewed by moderator and published
This bread is so delicious! I have always been scared of baking bread, even though I love cooking and baking. But I decided to take the bull by the horns and try my hand at it. I used my KitchenAid mixer with the dough hook as described in the recipe. EASY and it worked like a charm. When it came to the part of dividing the dough into 4 parts, I lightly pressed each dough section into a circle and then folded it as instructed. Follow this recipe exactly and you won't be disappointed. My family went crazy over it! I plan on making this bread for our Thanksgiving feast. item not reviewed by moderator and published
YUM! This bread is easy to make and quite delish. I used fresh rosemary instead of dried and about a tablespoon more than the recipe called for. I also made a dipping sauce to go along with it.... olive oil crushed red pepper black pepper salt parmesan cheese ...all seasoning quantity to taste. I will definitely make this bread again. item not reviewed by moderator and published
Overall easy to make and tastes great! One word of advice, though--forego the oiled baking sheet and use parchment instead. The EVOO has a low smoke point and will smoke up the entire house! item not reviewed by moderator and published
Outstanding and so easy to make! Used fresh rosemary (6 tablespoons as suggested by previous review and it is just delicious! item not reviewed by moderator and published
I've made this twice now. It takes almost no effort, uses ingredients I already have sitting around, looks (and tastes fantastic, and impresses my husband. Enough said. item not reviewed by moderator and published
It turned out really good! I froze two of the loaves, I may just try making 2 loaves next time instead of the four. item not reviewed by moderator and published
Great bread. It was easy to make and came out amazing. We ate almost all of it in one sitting. item not reviewed by moderator and published
This was the first loaf of bread I have ever made and it came out great even better than Mac Grills bread. Very simple recipe, but yielded great results and everyone whose tried it has defiantly enjoyed it! item not reviewed by moderator and published
I have made this many times, and it is an awesome bread, very close to what you get in the restaurant. I do have a couple of comments: I see no reason to use two sheet pans and I no longer do. Spacing the four loaves as far apart as possible on one sheet pan works fine. Occasionally two will rise to touch each other, but they are easily separated after baking. Second, why mess up the sheet pan by oiling it? I've come to prefer lining the pan with parchment or a Silpat. Anyhow, no matter how you choose to prepare it, it's an outstanding, easy-to-make bread that will get rave reviews from everyone at your table! item not reviewed by moderator and published
Like other posters have said, this was very easy! I wish I would have read some of the reviews prior to making this (I got the recipe from Food Network Magazine because I used fresh rosemary and didn't know I needed to triple the amount used. Additionally I used whole wheat flour and didn't know that it didn't rise the same way white flour does (rookie mistake perhaps haha! It wasn't bad, but not what I was looking for. I will definitely be making this again and will just follow the recipe as it is! item not reviewed by moderator and published
I love it, taste like the real thing or better. I took it to a party and it was a big hit. item not reviewed by moderator and published
Just took the loaf(which can be left as 1 instead of 4 if you feel like it out of the oven. it looks and smells great. Can't wait to eat it. Thanks. item not reviewed by moderator and published
I agree with the other posters - very easy and tastes exactly like the bread from Mac Grill. I used King Arthur's All-Purpose Flour and they puffed up quite nicely. Be careful of the suggested time. I baked mine for a total of around 17 minutes with the pans swapping spots after 10 minutes. Internal temp should be at 190 degrees when done and would have been overdone if left in for the full 20. Don't be worried if the crust seems hard when you take it out - it will soften as it cools. item not reviewed by moderator and published
Totally awesome bread. Wonderful with EVOO with pepper. Easy for an inexperienced breadmaker like myself. Used the dough hook method of kneading and it came out perfect. The only thing I would add to the recipe is to include the temp (110-115)the water should be when adding to the yeast. Took it to a Sunday Dinner and everyone loved it and couldn't believe I had made it myself. Thanks so much for this excellent recipe. item not reviewed by moderator and published
This bread is just dynamite, very easy to make and perfect with a fruity extra-virgin olive oil! item not reviewed by moderator and published
Sooo tasty. I put these in small individual non stick loaf pans (Bed Bath &amp; Beyond), they turned out fantastic! Just make sure you're quick about adding the ingredients to the top of the loaf after the first 10 minutes of baking, the oil soaks in fast. item not reviewed by moderator and published
OMG!!! I love this recipe!! I can't believe I just made my own bread...I'd never done this before and I'm really pleased! It almost tastes JUST like the bread at Macaroni Grill...definitely don't need to go back there! item not reviewed by moderator and published
I made this bread today and it was quite easy to make in a stand mixer; one of the easiest yeast breads I have ever made, in fact! Quite tasty, too, and I like that it makes 4 small loaves, instead of one large which may go to waste. I'm freezing the extra ones, and it will be so nice to have a bread like this in the freezer ready to go! I also used fresh rosemary, and basically tripled the amount of dried, and rough-chopped it. I have a plant that has survived the winter indoors, and I am always looking for ways to use it. item not reviewed by moderator and published
Excellent! Tastes just Like Romanos! item not reviewed by moderator and published
Delicious. Not sure what it was a recreation of, but it was great. item not reviewed by moderator and published
Awesome recreation. Thanks so much. We live to far to go to the place that serves this kind of bread. Now I can just make my own bread. Yeah! item not reviewed by moderator and published
This bread is scrumptious! Good flavor! Everyone loved it goes really great with olive oil w/ herbs to dip in! item not reviewed by moderator and published
Very good! Makes 4 small loaves which was nice because everyone got one at the dinner table. Served it with olive oil with store bought some dipping spices added to it. item not reviewed by moderator and published
I made this today, it was one of my first times making bread, and the directions were easy to follow. It is a bit frustrating that "warm water" is not included in the list of ingredients. The only change I made was to use fresh rosemary instead of dried (you need about 6 TBL of fresh herbs). My family said it tasted just right! Results and photos on my blog: cindy-campbell [dot] com/?p=877 item not reviewed by moderator and published
This was extremely tasty and so satisfying. I substituted some whole-wheat bread so my bread was a little denser and didn't rise as much but it was still delicious. And serving it with fruity olive oil and pepper....mmmmmm divine! item not reviewed by moderator and published
This bread was so good we almost ate all four loaves in one sitting! item not reviewed by moderator and published
Thanks for your feedback. If your loaves were flat there was likely some trouble with your yeast. Always make sure to check the expiration date on your yeast packages, even at the store – it has a shelf life. Second, make sure the water is warm but not hot or cold. It should feel warm to the inside of your wrist but not uncomfortably hot (just above body temperature). If the water is too hot it can kill the yeast, too cold and the yeast stays dormant. Either way your bread may not rise properly. item not reviewed by moderator and published
It's quite possible you let the dough rise too long. Next time you can let it rise in the refrigerator, which slows the rising. Take it out, let it warm up a bit, and continue with the recipe. You can do this at any point, such as for the first rising, or shape them and set in fridge for a slower second rising. item not reviewed by moderator and published
fc_garlic_bread_v3.tif

Not what you're looking for? Try:

Almost-Famous Stuffed Cheesy Bread

Recipe courtesy of Food Network Kitchen