Rosemary Bread Loaves
Total Time
4 hrs

These fragrant rosemary loaves only require a 5-minute knead and a 20-minute bake. It can't get any simpler than that!

Servings: 4 small loaves
  • 1 cup warm water
  • 1 packet active dry yeast (2 1/4 tsp)
  • 2 tsp sugar
  • 3 Tbsp extra virgin olive oil
  • 3 cups all-purpose flour
  • 3 Tbsp fresh rosemary
  • 1 tsp salt
  1. In a large bowl add the yeast, sugar, and 1/4 cup of the warm water. Stir gently, then let sit for 5-10 minutes, or until foamy.

  2. Add 1 Tbsp olive oil, flour, salt, rosemary and the remaining 3/4 cup water to the bowl. Stir until a ball of dough forms.

  3. Flour a surface and fold the dough on to it. Knead the dough until smooth and elastic, about 5-10 minutes. If needed dust on more flour.

  4. Coat the inside of a large bowl with 1 Tbsp of olive oil. Add the dough, cover in plastic wrap, and let it sit at room temp 1 1/2 to 2 hours or until double in size.

  5. Flour a surface. Coat 2 baking sheets with 1 Tbsp olive oil. After the dough is done rising, scoop out and divide into 4 equal portions.

  6. Form each portion into a round by folding the sides of the dough into the middle. There should be a seam on the bottom of the dough and the top should be smooth. Place 2 of the dough rounds, seam side down, on each of the baking sheets. Let sit at room temperature for 1 1/2 - 2 hours or until double in size.

  7. When the dough rounds are done rising preheat the oven to 400 degrees. Bake for 10 minutes, brush with olive oil, then bake for 10 more minutes. Serve with olive oil and herbs or your favorite Italian dish.
Recipe Notes

My favorite accompaniments for this bread is olive oil and herbs, sun-dried tomato hummus, or a simple swipe of salted sweet cream butter.