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rosemary bread

(7 ratings)
Blue Ribbon Recipe by
Vickie Parks
Renton, WA

This is a simple Mediterranean rosemary bread recipe from Malta (called Hobz tal-Malti). It's easy to make and doesn't require kneading or fussing with mixers and paddles. It's typically eaten the same day it's baked (as it loses texture and freshness after a day or so). In Malta, it's usually served at coffee time. The bread slices are drizzled with olive oil, and then sun-dried tomatoes are spread on top for a tasty savory touch. But it's also great served with stews and dishes with heavy sauces, so the bread can soak up all the extra sauce or broth.

Blue Ribbon Recipe

Member's Choice Serve this rosemary bread with a pasta dinner and everyone will feel like they're eating in a fine Italian restaurant. Easy to make, this bread is aromatic and rustic. It's filled with fresh rosemary flavor. Tear off a piece, dip in some olive oil, sprinkle with freshly grated Parmesan cheese... it's heavenly.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 8 to 10
prep time 1 Hr 15 Min
cook time 45 Min
method Bake

Ingredients For rosemary bread

  • 3 c
    all-purpose flour
  • 1 pkg
    active dry yeast, .25 oz
  • 1 tsp
  • 1 Tbsp
    fresh rosemary, finely chopped
  • 1 Tbsp
    olive oil
  • 1 1/2 c
    warm water

How To Make rosemary bread

  • Ingredients in a mixing bowl.
    Place all ingredients in a medium bowl, in the order listed.
  • Ingredients mixed until dough forms.
    With a wooden spoon, mix until all ingredients are well incorporated and a sticky dough forms.
  • Dough set aside until doubled in size.
    Cover bowl with a clean cloth. Set aside for 1 hour to double in size.
  • Dough on a floured surface.
    Transfer dough to a floured surface. The dough should be sticky to the touch and fall onto the floured surface in a round heap. Sprinkle about 2 Tbsp flour over the surface of the sticky dough.
  • Folding the dough over.
    Lift one side of the dough up and over to the other side to form a half-circle.
  • Kneaded dough formed into a circle.
    Repeat, folding dough over itself 4 or 5 times or until dough is soft but no longer sticky to the touch and forms a round loaf.
  • Dish sprayed with non-stick spray.
    Preheat oven to 400°F (200°C). Spray the bottom of a 10-inch round casserole dish with non-stick spray.
  • Warming the dish in the oven.
    Place casserole dish in oven for 5 to 10 minutes (to get warm).
  • Dough placed in the warmed dish.
    Remove casserole dish from oven. Place dough in warm casserole dish.
  • Cutting slices into the bread.
    With a sharp knife, score 3 or 4 lines (about 1/4-inch deep) across the surface, from one side to the other. Then score 3 to 4 lines in the other direction, cutting across the surface in an up and down direction (or top to bottom).
  • Dusting the dough with flour.
    Sprinkle a light dusting of flour on the surface. Cover the casserole dish with a lid or foil.
  • Baking the Rosemary Bread in the oven.
    Bake, covered, for 30 minutes. Remove the cover, and bake 15 to 20 minutes longer or until the loaf is lightly browned.
  • Rosemary Bread cooling on a wire rack.
    Transfer to rack to cool for about 1 hour.