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Loaf of delicious homemade rosemary bread on a wooden cutting board.

Rosemary Bread

A simple and heartwarming recipe for homemade rosemary bread that brings comfort and joy to any gathering.
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Prep Time 18 minutes
Cook Time 55 minutes
Total Time 1 hour 13 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: Mediterranean
Calories: 172
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour Substitute with whole wheat flour for a wholesome flavor.
  • 2 teaspoons fine sea salt Kosher salt works too—adjust amount slightly.
  • 1 teaspoon active dry yeast Instant yeast can be used as a substitute.
  • 3 tablespoons fresh rosemary (roughly chopped) Dried rosemary can be used, but use half the amount.
  • 1 ½ cups warm water (110°F to 115°F) Activates the yeast for rise.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, salt, chopped rosemary, and yeast.
  2. Pour in warm water and mix with a wooden spoon until a shaggy dough forms.
  3. Cover the bowl tightly with plastic wrap and let it rest in a warm place for 8 to 18 hours.
Baking
  1. Preheat the oven to 450°F. Place a 6-quart Dutch oven (with cover) inside to heat for about 30 minutes.
  2. Generously flour a clean surface. Gently turn out the dough onto the floured surface.
  3. Dust the top of the dough lightly with more flour, fold two sides into the center and flip it over.
  4. Shape the dough into a ball and rest it on parchment paper. Cover loosely with plastic wrap for 30 minutes.
  5. Carefully remove the hot Dutch oven and transfer the dough with parchment paper underneath. Place the lid back on.
  6. Bake for 45 minutes covered, then remove the lid and bake an additional 10 to 15 minutes until golden brown.
  7. Cool completely before slicing and serve warm.

Notes

Serve warm with butter or olive oil. Store wrapped in a kitchen towel or fridge for up to a week. Can be frozen.