If you’ve ever craved a rustic loaf of bread that combines fragrant rosemary and rich olive oil, then this Olive Oil Rosemary Bread recipe is exactly what you need. This deliciously soft bread is perfect for dipping into olive oil or pairing with your favorite meal. With its fragrant herbs and golden crust, it’s a guaranteed hit at any table.
What Is Olive Oil Rosemary Bread?
Olive Oil Rosemary Bread is a soft, flavorful bread infused with the aromatic taste of rosemary and the rich, fruity flavor of olive oil. This bread stands out with its tender crumb and slightly crispy crust, making it a perfect accompaniment to many dishes. Whether you’re having it alongside a bowl of soup, with a hearty salad, or just on its own with a drizzle of extra virgin olive oil, it is sure to become a favorite.
The combination of rosemary and olive oil in this bread creates a wonderfully fragrant and rustic loaf. It’s simple, elegant, and an excellent way to elevate any meal, from casual dinners to more formal occasions. This bread is not only versatile but also incredibly easy to make. Follow the step-by-step instructions below, and you’ll be enjoying fresh, homemade olive oil rosemary bread in no time!
Origin of Olive Oil Rosemary Bread
While bread-making has existed for thousands of years, the addition of rosemary and olive oil is a nod to Mediterranean cuisine, where these ingredients are abundant and widely used. The Mediterranean region is renowned for its use of fresh herbs and high-quality olive oils in both cooking and baking. The robust flavors of rosemary and the richness of olive oil are staples in Mediterranean bread recipes, often creating loaves that are perfect for dipping or pairing with meals.
In Italy, Spain, Greece, and other Mediterranean countries, bread-making traditions date back to ancient times, with each region adding its own twist to the basic recipe. Olive oil, in particular, is a key component in Mediterranean baking, not only adding flavor but also contributing to the bread’s tender texture. The combination of olive oil and rosemary in this particular recipe enhances the bread’s flavor profile, making it a beloved choice for many.
Ingredients for Olive Oil Rosemary Bread
Here is everything you’ll need to make this Olive Oil Rosemary Bread:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1/4 cup olive oil, plus extra for greasing
- 1 cup warm water (about 110°F)
- 1 tbsp honey (optional, for a touch of sweetness)
- Coarse sea salt for sprinkling (optional)
These ingredients combine to create a beautifully soft loaf with the perfect balance of rosemary flavor and olive oil richness. Let’s walk through the simple yet rewarding steps of preparing this bread.
Step-by-Step Instructions for Olive Oil Rosemary Bread
1. Activate the Yeast
Start by activating the yeast. In a small bowl, combine warm water, sugar, and yeast. Stir gently to dissolve, and let it sit for 5-10 minutes. During this time, the yeast should become foamy and bubble up. If the mixture doesn’t foam, your yeast might be expired, so you’ll need to start over with a fresh packet.
2. Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour, salt, and rosemary. Stir everything together to evenly distribute the rosemary throughout the flour. The fragrant rosemary will infuse the bread with a delightful aroma as it bakes.
3. Combine Wet and Dry Ingredients
Next, make a well in the center of the dry ingredients. Add the yeast mixture and olive oil into the well. If you’re using honey for a subtle sweetness, add it at this stage as well. Stir everything together until the dough starts to come together.
4. Knead the Dough
Turn the dough out onto a lightly floured surface and begin kneading. Knead the dough for 8-10 minutes or until it’s smooth and elastic. If the dough is too sticky, sprinkle a little extra flour on the surface as needed. If you have a stand mixer, you can use the dough hook and knead for about 6 minutes.
5. First Rise
Once the dough is kneaded, place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours. During this time, the dough should double in size.
6. Shape the Dough
After the dough has risen, punch it down to release any air bubbles. Now, shape the dough into a round or oblong loaf, depending on your preference. If you like, you can place the dough in a greased loaf pan.
7. Second Rise
Cover the shaped dough again and let it rise for about 30-40 minutes. The dough should puff up and become slightly more airy.
8. Preheat the Oven
While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready when the dough is ready to bake.
9. Bake the Bread
Once the dough has risen, carefully transfer it to the preheated oven. Bake for about 25-30 minutes or until the bread is golden brown on top. To check for doneness, tap the bottom of the loaf—if it sounds hollow, it’s ready!
10. Cool the Bread
After baking, remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This cooling period helps the bread set and makes it easier to slice without it falling apart.
Optional Tips and Variations for Olive Oil Rosemary Bread
While this Olive Oil Rosemary Bread is delightful on its own, there are several variations and tips you can try to take it to the next level.
- Garlic and Olive Oil: If you’re a fan of garlic, try adding minced garlic to the dough along with the rosemary. You can also drizzle olive oil on top of the bread before baking for a more intense flavor.
- Cheese: For a cheesy twist, add grated Parmesan or Asiago cheese to the dough. The cheese will melt into the bread, creating pockets of flavor.
- Crispy Crust: For a bread with a crispy crust, place a pan of water in the oven while the bread is baking. The steam will help form a beautiful, crispy crust on the outside.
- Storage: Although this bread is best enjoyed fresh, it can be stored in an airtight container for up to 3 days. You can also freeze it for up to a month, ensuring you always have some on hand when the craving strikes.
Frequently Asked Questions (FAQs) About Olive Oil Rosemary Bread
Can I use dried rosemary instead of fresh rosemary?
Yes, you can use dried rosemary instead of fresh. Use 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary in the recipe.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. However, whole wheat flour may result in a denser loaf, so consider using half whole wheat and half all-purpose flour for a lighter texture.
Can I make this bread without yeast?
This particular recipe relies on active dry yeast for its rise and texture. If you want to make a bread without yeast, you would need to find a different recipe, such as a quick bread recipe that uses baking powder or baking soda instead.
Can I make this bread in a bread machine?
Yes, you can use a bread machine to make Olive Oil Rosemary Bread. Simply follow the bread machine instructions for adding ingredients and select the dough setting. Once the dough is ready, shape and bake it as directed in the recipe.
Conclusion: Enjoying Olive Oil Rosemary Bread
In conclusion, Olive Oil Rosemary Bread is a beautifully simple yet incredibly flavorful loaf that’s perfect for any occasion. Whether you’re dipping it into olive oil, pairing it with soup or salad, or serving it as a side to your favorite dinner, this bread is sure to impress. The combination of fragrant rosemary and rich olive oil brings both flavor and a sense of rustic elegance to the table.
By following the detailed steps outlined above, you’ll be able to create a soft, aromatic bread that your family and friends will love. So, grab your ingredients, get baking, and enjoy the wonderful taste of homemade Olive Oil Rosemary Bread!
Print
Olive Oil Rosemary Bread: A Soft and Flavorful Rustic Loaf Recipe
- Total Time: 2 hrs (including rising time)
- Diet: Vegetarian
Description
Olive Oil Rosemary Bread is a beautifully simple yet incredibly flavorful loaf that’s perfect for any occasion. Whether you’re dipping it into olive oil, pairing it with soup or salad, or serving it as a side to your favorite dinner, this bread is sure to impress. The combination of fragrant rosemary and rich olive oil brings both flavor and a sense of rustic elegance to the table.
Ingredients
-
3 cups all-purpose flour
-
1 packet (2 1/4 tsp) active dry yeast
-
1 tsp sugar
-
1 1/2 tsp salt
-
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
-
1/4 cup olive oil, plus extra for greasing
-
1 cup warm water (about 110°F)
-
1 tbsp honey (optional, for a touch of sweetness)
-
Coarse sea salt for sprinkling (optional)
Instructions
Start by activating the yeast. In a small bowl, combine warm water, sugar, and yeast. Stir gently to dissolve, and let it sit for 5-10 minutes. During this time, the yeast should become foamy and bubble up. If the mixture doesn’t foam, your yeast might be expired, so you’ll need to start over with a fresh packet.
In a large bowl, combine the all-purpose flour, salt, and rosemary. Stir everything together to evenly distribute the rosemary throughout the flour. The fragrant rosemary will infuse the bread with a delightful aroma as it bakes.
Next, make a well in the center of the dry ingredients. Add the yeast mixture and olive oil into the well. If you’re using honey for a subtle sweetness, add it at this stage as well. Stir everything together until the dough starts to come together.
Turn the dough out onto a lightly floured surface and begin kneading. Knead the dough for 8-10 minutes or until it’s smooth and elastic. If the dough is too sticky, sprinkle a little extra flour on the surface as needed. If you have a stand mixer, you can use the dough hook and knead for about 6 minutes.
Once the dough is kneaded, place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours. During this time, the dough should double in size.
After the dough has risen, punch it down to release any air bubbles. Now, shape the dough into a round or oblong loaf, depending on your preference. If you like, you can place the dough in a greased loaf pan.
Cover the shaped dough again and let it rise for about 30-40 minutes. The dough should puff up and become slightly more airy.
While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready when the dough is ready to bake.
Once the dough has risen, carefully transfer it to the preheated oven. Bake for about 25-30 minutes or until the bread is golden brown on top. To check for doneness, tap the bottom of the loaf—if it sounds hollow, it’s ready!
After baking, remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This cooling period helps the bread set and makes it easier to slice without it falling apart.
Notes
For extra flavor, drizzle a little olive oil on top before serving or sprinkle with sea salt. This bread pairs perfectly with soups, pasta, or simply dipped in balsamic vinegar and olive oil. Store in an airtight container to keep it fresh for up to 3 days, or freeze for later enjoyment!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Keywords: Olive Oil Rosemary Bread