Almost-Famous Rosemary Bread

Total Time:
4 hr
3 hr 40 min
20 min

4 small loaves

  • 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

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

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4.8 39
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 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 :< 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'm disappointed in myself 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

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Recipe courtesy of Food Network Kitchen