Rosemary Olive Oil Bread is a fragrant, rustic loaf with a crisp crust and a soft, airy interior.
Infused with fresh rosemary and rich olive oil, this bread pairs perfectly with soups, salads,
or as a base for sandwiches. Whether served warm with butter or dipped in balsamic
vinegar and olive oil, this homemade bread brings the warmth of a bakery to your kitchen.
Instructions
Activate the Yeast
- In a bowl, mix warm water, honey, and yeast.
- Let it sit for 5-10 minutes until it becomes frothy.
Mix the Dough
- In a large mixing bowl, combine flour, salt, rosemary, and garlic powder (if using).
- Add the yeast mixture and olive oil, stirring until a rough dough forms.
Knead the Dough
- Transfer to a floured surface and knead for 8-10 minutes, until smooth and elastic.
- If using a stand mixer, knead with a dough hook for 5-7 minutes.
First Rise
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5
hours or until doubled in size.
Shape the Dough
- Punch down the dough and shape it into a round or oval loaf.
- Place it on a baking sheet lined with parchment paper.
- Cover and let it rest for 30 minutes.
Preheat the Oven & Prep the Bread
- Preheat oven to 375°F (190°C).
- Brush the loaf with olive oil and sprinkle with coarse sea salt (if using).
Bake the Bread
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Let it cool for at least 15 minutes before slicing.
FAQs:
Can I use dried rosemary instead of fresh?
Yes! Use 2 teaspoons of dried rosemary instead of fresh.
Can I make this bread without honey?
Yes, substitute it with sugar or maple syrup.
Can I make this dough ahead of time?
Yes! Let it rise overnight in the fridge, then bring it to room temperature before baking.
How do I store leftover bread?
Wrap in foil or store in an airtight container at room temperature for up to 3 days.
Can I freeze this bread?
Yes! Wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10
15 minutes.
