Homemade Rosemary Bread


Ahhh! This is one of my favorite breads to make and eat! It is highly addictive and I have secretly eaten a whole loaf haha! It is delicious dipped in olive oil, balsamic vinegar, cracked pepper and kosher salt. My kiddos love this bread, and the aroma of the fresh rosemary is amazing! 

Ok, I forgot to take pictures during the process of making this 🙄 but it is easy, I promise. 

To your Kitchen Aid or Bosch stand mixer, add all ingredients except for the flour. Chop just the leaves of the rosemary not the stems. Add 3 cups of flour and turn mixer on low. Add 2-3 more cups of flour and mix until the bread pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let it rise for 30 minutes. 

Dump the dough onto a floured countertop and divide the dough into 4 evenly sized balls. Prepare 2 cookie sheets with parchment paper or spray with Pam. Form the balls by pulling from all sides and tucking and pinching the bottom of the dough to form a ball. Place tucked part of dough onto the cookie sheet, 2 per sheet. Brush with olive oil and press chopped fresh rosemary and kosher salt onto the dough, gently! 

Let rise for 30 minutes. 

Bake at 375 degrees for 15-20 minutes or until golden brown. 

Eat alone, dip in olive oil mixture or slice to make delicious grilled cheese sandwiches! Also yummy with my homemade tomato soup!

Homemade Rosemary Bread

  • 2 cups warm water
  • 2 T yeast
  • 4 tsp sugar
  • 2 tsp kosher salt
  • 2 T- 1/4 cup chopped fresh rosemary depending on how much you want in the dough, I always use 1/4 cup. Use just the leaves of the rosemary not the stems. 
  • 2 T extra virgin olive oil 
  • 5-6 cups all purpose flour
  • Olive oil for brushing the top of the dough
  • Kosher salt and fresh chopped rosemary for pressing onto the top of the dough

In your Bosch or Kitchenaid stand mixer add the warm water, yeast, sugar, salt, rosemary and oil. Add 3 cups of flour and turn on low. Add the additional flour slowly until the dough pulls away from the sides and is no longer sticky. Mix for 5 minutes. Let the dough rise in the mixer covered for 30 minutes. 

    After 30 minutes divide the dough into 4 equal sized balls on a floured countertop. Form dough into balls by pulling from all sides and tucking and pinching underneath the dough. Place tucked side down on the cookie sheets (two per sheet) lined with parchment paper or sprayed with non-stick spray. Brush the dough with olive oil and gently press kosher salt and chopped fresh rosemary onto the dough. Let the dough rise for 30 minutes. Bake for 15-20 minutes or until golden brown at 375 degrees. Serve with olive oil, balsamic vinegar, salt and cracked pepper. 

    Leave a Reply

    Your email address will not be published. Required fields are marked *