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
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3 cups all-purpose flour
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1 packet (2 1/4 tsp) active dry yeast
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1 tsp sugar
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1 1/2 tsp salt
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1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
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1/4 cup olive oil, plus extra for greasing
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1 cup warm water (about 110°F)
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1 tbsp honey (optional, for a touch of sweetness)
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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