Rosemary Bread

Vickie Parks


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.


★★★★★ 6 votes

8 to 10
1 Hr 15 Min
45 Min


  • 3 cups
    all-purpose flour
  • 1 (1/4-oz) pkg
    active dry yeast
  • 1 tsp
  • 1 Tbsp
    fresh rosemary, finely chopped
  • 1 Tbsp
    olive oil
  • 1 1/2 cups
    warm water

How to Make Rosemary Bread


  1. Place all ingredients in a medium bowl, in the order listed. With a wooden spoon, mix until all ingredients are well incorporated and a sticky dough forms. Cover bowl with a clean cloth, and set aside for 1 hour to double in size.
  2. 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. Lift one side of the dough up and over to the other side to form a half-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.
  3. Preheat oven to 400°F (200°C). Spray the bottom of a 10-inch round casserole dish with nonstick spray. Place casserole in oven for 5 to 10 minutes (to get warm).
  4. Remove casserole dish from oven. Place dough in warm casserole dish. 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) Sprinkle a light dusting of flour on the surface. Cover the casserole dish with a lid or foil.
  5. Bake, covered, for 30 minutes. Remove the cover, and bake 15 to 20 minutes longer of until the loaf is lightly browned. Transfer to rack to cool for about 1 hour.

Printable Recipe Card

About Rosemary Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Mediterranean

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