Rosemary, Garlic Bread

Baby Kato


Wow, the smell of rosemary while this lovely bread is baking is simply amazing. Please use fresh rosemary, it really infuses the flavor into the bread.

This bread does not require a bread pan; it is shaped by hand into a dome shape; resulting in a crusty, firm, dense, bread that is perfect in casseroles and stews; it is also wonderful for soaking up all the great flavors.

It has a shelf life of 4 - 5 days if wrapped in plastic.


★★★★★ 1 vote

1 loaf
2 Hr 5 Min
25 Min


  • 500 g
  • 7 g
    dried yeast
  • 1 tsp
  • 4 sprig(s)
    fresh rosemary diced or (2 teaspoons dried rosemary)
  • 3 Tbsp
    garlic infused olive oil
  • 300 ml
    warm water

How to Make Rosemary, Garlic Bread


  1. In a medium size bowl, mix together the water, yeast, rosemary, salt and garlic infused oil.

    Add a quarter of the flour, mixing well. Now, slowly add the rest of the flour a little at a time.
  2. Knead the dough for 10 - 15 minutes.
  3. Put the dough in a bowl, cover with a damp tea and place in a warm area and let rise to double it’s size. This should take about an hour.
  4. Place the dough on a lightly floured surface. Roll into a large dome shape or turn into rolls; then place the dough on a parchment lined tray and proof in a warm spot for another hour.
  5. After the dough has finished proofing for a second time, grind some fresh sea salt over the top of the dough and cut a cross into the top of the bread.
  6. When your dough is just about finished its second proofing, preheat your oven to 230 degrees.
  7. Place the bread on the bottom shelf and bake the for 25 minutes.
  8. The bread is ready when you hear a hollow sound if you tap the bottom of the bread. Enjoy

Printable Recipe Card

About Rosemary, Garlic Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Mediterranean
Other Tag: Quick & Easy
Hashtag: #Albanian

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