rosemary olive oil bread recipe

Written ByJenny Smyth Posted on
rosemary olive oil bread recipe
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The Best rosemary olive oil bread recipe

I’m so excited to share with you my favorite rosemary olive oil bread recipe! This delicious bread has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The combination of fragrant rosemary and rich olive oil is a match made in heaven, and the best part is that it’s incredibly easy to make. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved.

They can’t get enough of the freshly baked bread, and I love seeing them enjoy the process of making something from scratch. Whether you’re looking for a special occasion recipe or just a quick weeknight dinner, this rosemary olive oil bread is sure to impress.

Not only does it taste amazing, but it’s also packed with health benefits from the rosemary and olive oil. It’s the perfect way to get your daily dose of herbs and healthy fats while enjoying a delicious homemade meal.

I’ve made this bread for family gatherings, potlucks, and even just a quick Tuesday dinner – it’s always a hit! The aroma alone will transport you to the Mediterranean coast, and the flavors will leave you wanting more.

So grab your mixing bowl and let’s get started on this incredible recipe!

Rosemary Olive Oil Bread

Rosemary Olive Oil Bread

4.7 from 1780 votes

A fragrant, crusty bread infused with fresh rosemary and rich olive oil. This simple no-knead loaf is perfect for dipping or serving alongside soups and salads.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (110°F)
3 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped

For Topping

1 tablespoon extra virgin olive oil
1 teaspoon flaky sea salt
1 sprig fresh rosemary for garnish

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and yeast.
2Add warm water, olive oil, and chopped rosemary; stir with a wooden spoon until a shaggy dough forms, about 1 minute.
3Cover the bowl tightly with plastic wrap and let rest at room temperature for 3 hours, or until the dough has doubled in size and is dotted with bubbles.
4Place a Dutch oven with its lid inside the oven and preheat to 450°F for 30 minutes.
5Meanwhile, lightly flour a work surface and turn the dough out onto it; fold the dough over itself a few times to shape into a round loaf.
6Place the loaf on a piece of parchment paper, cover loosely with plastic wrap, and let rest for 15 minutes.
7Carefully remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot.
8Drizzle the top with olive oil, sprinkle with flaky sea salt, and lay a rosemary sprig on top.
9Cover with the lid and bake for 30 minutes, then remove the lid and continue baking for 5 to 10 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
10Transfer the bread to a cooling rack and let cool completely for at least 30 minutes before slicing.
11This allows the interior crumb to set properly.

🔧Equipment

Large mixing bowl
Plastic wrap
Dutch oven or heavy pot with lid
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 440mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 5g

📝Notes

For a stronger rosemary flavor, bruise the rosemary sprig before adding to the dough. The dough can also be refrigerated for up to 24 hours after the initial rise for a more developed flavor.

Watch Video Of How Rosemary Olive Oil Bread Works

This rosemary olive oil bread recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The aroma alone will transport you to the Mediterranean coast, and the flavors will leave you wanting more.

Plus, it’s packed with health benefits from the rosemary and olive oil. My kids love helping me make this bread, and they can’t get enough of the freshly baked loaves.

We’ve enjoyed this recipe countless times over the years, and I’m confident it will become a staple in your household too.

❓ Frequently Asked Questions About Rosemary Olive Oil Bread

1. What type of flour should I use for this recipe?

You can use either all-purpose flour or bread flour for this recipe. Bread flour will give you a more tender crumb, while all-purpose flour will produce a slightly denser bread.

2. Can I substitute other herbs for the rosemary?

While rosemary is traditional in this recipe, you can experiment with other herbs like thyme or oregano if you prefer. Just be sure to adjust the amount according to your personal taste.

3. How do I store leftover bread?

You can store leftover bread at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

4. Can I make this bread in advance?

Yes, you can mix the dough up to 24 hours in advance, but be sure to let it rest at room temperature before shaping into loaves.

5. Why is olive oil important in this recipe?

Olive oil adds moisture and flavor to the bread, making it tender and aromatic. You can use any mild-tasting olive oil you like.

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