Almost-Famous Rosemary Bread

Jolayne Cooper


I got this recipe from the Food Network. It is supposed to be similar to one of the Italian restaurants that we all know and love. I can't remember which one. I have made it with rosemary and without. I like it both ways. The crumb of this bread is really good, as well as the taste. I made French toast with the non-rosemary bread and it was very nice.

Prep time seems really long, but most of it is the rising of the dough a couple of times.

I hope you enjoy.


★★★★★ 1 vote

4 Hr
25 Min


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  • 1 pkg
    active dry yeast (2 1/4 teaspoons)
  • 2 tsp
  • 2 Tbsp
    extra-virgin olive oil, plus more for brushing and serving
  • 2 1/2 c
    all-purpose flour, plus more for dusting
  • 2 Tbsp
    dried rosemary
  • 1 tsp
    fine salt
  • 1/2 tsp
    kosher salt
  • ·
    freshly ground pepper

How to Make Almost-Famous Rosemary Bread


  1. Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  2. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  4. Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  5. When the dough has doubled it looks like this. Punch it down.
  6. Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. fold in the sides to make a free-form square. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. (I only made 2 larger loaves of bread.) Led stand, uncovered, until doubled, about 2 hours.
  7. Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Printable Recipe Card

About Almost-Famous Rosemary Bread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: American

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