Rosemary Olive Oil Bread Recipe

This Rosemary Olive Oil Bread is a delightful addition to any meal, especially during Thanksgiving. The fragrant rosemary combined with the richness of olive oil creates a flavorful loaf that pairs well with soups, salads, or as a standalone snack.

The recipe is simple and requires minimal ingredients, making it perfect for both novice and experienced bakers. Enjoy the warm, aromatic bread fresh from the oven.

Easy Rosemary Olive Oil Bread Recipe

This bread features a soft, airy texture with a crispy crust, infused with the aromatic essence of rosemary and the smoothness of olive oil. The preparation time is about 15 minutes, with a total baking time of 30 minutes, yielding one delicious loaf.

Ingredients

3 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (110°F/43°C)
1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
Additional olive oil for greasing and drizzling
Coarse sea salt for topping (optional)

Instructions

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Mix Dry Ingredients: In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Knead the Dough: Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
Add Rosemary: Incorporate the chopped rosemary into the dough, kneading until evenly distributed.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape the Loaf: Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet.
Second Rise: Cover the shaped loaf and let it rise for another 30 minutes.
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Drizzle the top with olive oil and sprinkle with coarse sea salt if desired. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.