Hi everyone, Emily here! There is absolutely nothing that compares to the scent of fresh rosemary and olive oil baking in your oven. It’s a fragrance that instantly makes a house feel like a home. If you’ve been intimidated by yeast breads in the past, this Rosemary Olive Oil Bread is the perfect place to start. It features a stunningly golden, slightly crisp crust and a tender, airy crumb that is practically begging to be dipped into a pool of high-quality balsamic and oil. Whether you are an intermediate baker looking to refine your technique or a beginner ready to level up, this loaf is a rewarding labor of love that tastes like a trip to a rustic European bakery.
Why You’ll Love This Recipe
Incredible Aroma: The fresh rosemary infuses the entire house with an earthy, woodsy scent as it bakes.
Tender Crumb: The addition of olive oil ensures the interior stays soft and moist, even with a crusty exterior.
Simple Ingredients: You only need six basic pantry staples to create a professional-grade artisan loaf.
Versatile: It pairs perfectly with everything from hearty winter stews to light summer salads.
Ingredients
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All-Purpose Flour: 4 cups; the structural foundation of our bread.
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Active Dry Yeast: 1 packet (7 g); the leavening agent that creates that beautiful rise and airy texture.
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Warm Water: 1.5 cups; used at exactly 38°C to activate the yeast without killing it.
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Fresh Rosemary: 2 tablespoons; finely chopped to distribute that classic Mediterranean flavor throughout the dough.
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Salt: 1 teaspoon; essential for strengthening the gluten and highlighting the herbal notes.
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Olive Oil: 1 tablespoon; adds richness to the dough and contributes to the golden crust.
Instructions
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Activate the yeast by combining the warm water and active dry yeast in a large mixing bowl. Let it sit undisturbed for about 5 minutes. You’ll know it’s ready when a frothy, bubbly foam forms on the surface.
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Incorporate the ingredients by adding the flour, salt, chopped rosemary, and olive oil into the yeast mixture. Stir with a wooden spoon until a shaggy, coarse dough begins to pull away from the sides of the bowl.
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Knead the dough after transferring it to a lightly floured surface. Work it thoroughly for about 10 minutes. You are looking for a transformation: the dough should go from sticky and lumpy to smooth, supple, and elastic.
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First rise begins by placing the dough in a greased bowl. Cover it with a clean kitchen towel and let it rest in a warm, draft-free spot for 1 hour, or until it has doubled in size.
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Shape the loaf by gently deflating the dough with your fist. Form it into a tight, round boule. Transfer it to a baking tray, cover again, and allow it to rise for a final 30 minutes.
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Prep and bake after preheating your oven to 200°C. Use a very sharp knife to make 3–4 shallow slashes across the top. Bake for 30–35 minutes until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
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Cool completely on a wire rack. This is the hardest part, but waiting allows the internal structure to set so you get that perfect, non-gummy slice.
You Must Know
Technique Alert: The temperature of your water is critical. It must be around 38°C. If the water is too cold, the yeast won’t wake up; if it’s too hot (above 45°C), you will kill the yeast and the bread will not rise. Health Note: This recipe is naturally vegan and dairy-free, making it an excellent choice for those with dietary restrictions.
Storage Tips
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Room Temperature: Keep the bread in a paper bag for 2 days to maintain the crust. Moving it to a plastic bag will soften the crust but keep the bread moist for up to 4 days.
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Reheating: To regain that “fresh-baked” feel, pop a slice in the toaster or warm the whole loaf in a 150°C oven for 5–8 minutes.
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Freezing: This bread freezes beautifully. Slice it first, then freeze in a freezer-safe bag for up to 3 months. Toast slices directly from frozen!
Ingredient Substitutions
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Herbs: If you don’t have fresh rosemary, you can use 2 teaspoons of dried rosemary, though the flavor will be more concentrated.
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Flour: You can swap 1 cup of all-purpose flour for whole wheat flour for a nuttier, heartier texture.
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Oil: Avocado oil or melted vegan butter can be used in place of olive oil, though you will lose that distinct Mediterranean profile.
Serving Suggestions
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Serve warm with a small dish of extra virgin olive oil and a dash of sea salt.
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Use thick slices to make the ultimate grilled cheese or avocado toast.
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Pair with a bowl of tomato basil soup or a hearty beef stew.
Cultural and Historical Context
Rosemary and olive oil are staples of the Mediterranean diet, particularly in Italy and Greece. Bread infused with these ingredients has been a part of European coastal life for centuries, often served as a simple accompaniment to wine and cheese. Rosemary was historically associated with remembrance and hospitality, making this the perfect loaf to share with guests.
Seasonal Adaptations
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Spring: Add a tablespoon of fresh lemon zest to the dough for a bright, citrusy lift.
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Summer: Stir in some sun-dried tomatoes along with the rosemary.
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Autumn/Winter: Replace half the rosemary with fresh sage and thyme for a warmer, more savory holiday flavor.
Perfect Occasions
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Holiday Dinners: An impressive, fragrant addition to your Thanksgiving or Christmas table.
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Weekend Brunch: Perfect for a slow Sunday morning with coffee.
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Housewarming Gift: Nothing says “welcome” like a homemade, hand-wrapped loaf of bread.
Freezer Meal Conversion
You can freeze the dough after the first rise! After the dough has doubled in size, punch it down, wrap it tightly in plastic wrap and a freezer bag, and freeze. When ready to bake, thaw in the fridge overnight, let it come to room temperature and rise for its final 30 minutes, then bake as directed.
Pro Tips
The Windowpane Test: To check if you’ve kneaded enough, pull a small piece of dough. If you can stretch it thin enough to see light through it without it tearing, the gluten is perfectly developed.
Steam for Crust: For an even crustier exterior, place a small pan of water on the bottom rack of the oven while the bread bakes to create steam.
Fresh is Best: Dried rosemary can sometimes feel “woody” in bread. If using dried, crush it slightly in your palm first to release the oils.
FAQs About Recipes
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Why didn’t my bread rise? Usually, this is due to expired yeast or water that was too hot. Always check your yeast’s expiration date!
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Can I use a bread machine? Yes! Use the dough setting to mix, knead, and do the first rise, then shape and bake in the oven.
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My crust is too hard, how do I fix it? Brush the loaf with a little olive oil immediately after taking it out of the oven to soften the crust.
Homemade Rosemary Bread Olive
Ingredients
Equipment
Method
- Combine warm water (38°C) and yeast; let stand for 5 minutes until frothy.
- Mix in flour, salt, chopped rosemary, and olive oil to form a coarse dough.
- Knead on a floured surface for 10 minutes until smooth and elastic.
- Let rise in a greased, covered bowl for 1 hour in a warm spot.
- Deflate dough, shape into a round loaf, and place on a baking tray.
- Let rise for an additional 30 minutes while preheating the oven to 200°C.
- Slash the top with a knife and bake for 30–35 minutes until golden brown.
- Cool on a wire rack before slicing.
