Main course
Rosemary bread
1.0 / 1 votesRosemary bread with a crunchy crust and a wonderfully soft crumb. Impress your friends and family with this delicious, homemade rosemary bread!
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Recipe rosemary bread
Ingredients
4 persons
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Made by Véronique
Published at 2014-09-07, this recipe is for 4 persons and takes 4 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-11
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Preparation time
3 hours 40 minutes
Time cooking
20 minutes
Total time
4 hours
Preparing the dough – 40 minutes
Add 60 ml of lukewarm water to a small bowl. Stir in the yeast and a tablespoon of sugar. Leave to stand for a few minutes until it becomes foamy.
Add half a tablespoon of olive oil, the flour, a pinch of salt and dried rosemary to the bowl of the stand mixer. Gradually add the remaining 115 ml of lukewarm water and the yeast mixture. Mix to combine, then knead at medium high-speed for 8 minutes until you have a smooth, elastic dough (manual kneading will take around 10 minutes).
Shape the dough into a ball, then cover the bowl of the mixer with a damp kitchen towel. Let the dough rise for 2 hours in a warm place.
Knead the dough for another 5 minutes, divide the dough into 2 equal pieces and shape each into a ball. Place the balls of dough on a baking tray lined with baking parchment.
Leave to stand (uncovered) for 10 minutes, or until the dough has doubled in size. You could make 1 larger loaf, if you prefer.
Baking the rosemary bread – 20 minutes
Preheat the oven to 200 degrees celsius. Bake the rosemary loaves for 10 minutes, then take the loaves out of the oven, brush with half a tablespoon of olive oil and sprinkle with some sea salt and a quarter tablespoon of rosemary.
Place the loaves back in the oven and bake for a further 10 minutes until golden brown. Transfer the baked loaves to a wire cooling rack, and leave to cool. Serve the rosemary bread with good quality olive oil and balsamic vinegar. Enjoy!
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