Introduction
If you love the smell of freshly baked bread filling your kitchen, this rosemary bread is the ultimate treat. It’s simple to make, requires minimal kneading, and delivers a bakery-quality loaf with crisp crust and tender crumb. The earthy aroma of rosemary makes it a perfect companion to soups, pasta, or olive oil dipping.
Ingredients
For the Dough:**
- 3 cups all-purpose flour (plus extra for dusting)
- 2 teaspoons instant yeast (or active dry yeast)
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1½ cups warm water (about 105°F / 40°C)
- 2 tablespoons olive oil
For Flavor & Topping:
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon dried rosemary (optional)
- 1 tablespoon olive oil (for brushing)
- A pinch of coarse sea salt (for sprinkling)
Instructions**
1. Activate the Yeast (if using active dry yeast)
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy.
(If using instant yeast, skip this step and mix it directly with the dry ingredients.)
2. Make the Dough
In a large mixing bowl, combine flour, salt, and rosemary.
Add the yeast mixture (or water if using instant yeast) and olive oil. Stir with a wooden spoon until the dough starts to come together.
3. Knead the Dough
Transfer it to a floured surface and knead for about 8–10 minutes until smooth and elastic.
If the dough feels too sticky, add a little more flour — but don’t overdo it; the dough should remain slightly tacky.
4. First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise for 1–1½ hours in a warm place until doubled in size.
5. Shape the Loaf
Punch down the dough to release air, then shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a lightly greased Dutch oven.
6. Second Rise
Cover again and let rise for another 30–40 minutes until puffy.
7. Preheat the Oven
While the dough rises, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking tray inside to heat up.
(If you’re using a Dutch oven, place it inside to preheat as well.)
8. Prepare to Bake
Brush the top of the loaf with olive oil and sprinkle a little rosemary and coarse sea salt.
Slash the top with a sharp knife or razor blade to allow expansion.
9. Bake
- Dutch oven method: Carefully place the loaf into the hot pot, cover, and bake for 25 minutes, then uncover and bake for another 10–15 minutes until golden brown.
- Baking stone/tray method: Place the bread on the hot stone/tray and bake for 30–35 minutes until crisp and browned.
10. Cool
Remove from the oven and cool on a wire rack for at least 20 minutes before slicing.
Serving Ideas
- Dip in olive oil and balsamic vinegar
- Serve alongside soups or stews
- Use for sandwiches or garlic toast
- Toast slices and spread with butter and honey
Benefits :
- Homemade goodness: No preservatives or additives.
- Rosemary: Adds antioxidants and supports digestion.
- Olive oil: Provides healthy fats for heart health.
- Fermented dough: Easier to digest than store-bought bread.
Storage
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the oven for a few minutes to restore crispness.
Conclusion
This rustic rosemary bread is more than just a loaf — it’s a warm hug from your oven. Golden, fragrant, and comforting, it pairs beautifully with nearly any meal. Once you bake it, it’ll become a staple in your kitchen!
