Make this artisan rosemary olive oil bread recipe quickly in a dutch oven or machine. Inspired by La Brea, it’s become our family’s favorite yeast bread!
I think we can all agree that few things make us drool, like homemade bread.
And I think we can all agree that if you’ve never made bread before, the idea of using yeast sounds scary!
But let me assure you that it’s MUCH easier than you think. And when you start with a tried-and-true recipe like this rosemary olive oil bread, you’ll feel like you’ve made some fancy high-end restaurant bread!
Why make rosemary and olive oil bread?
Because it’s delicious! But for real, folks, it is! But it’s also…
- Cheap. Homemade bread is WAY cheaper than store-bought bread. When I did a comparison of prices for my No-Knead Artisan Bread, my homemade version came out to 25¢. A similar bread at the store is upwards of $3!
- Fancy (and cheap). Rosemary Olive Oil bread fits into the “fancy bakery bread” category and costs even MORE than plain sandwich loaves.
- Healthy. When you look at the label on a loaf of bread, you see all kinds of ingredients and preservatives. Homemade bread gives me the ability to avoid these top five ingredients and feed my family good food.
- SO GOOD!! Rosemary Olive Oil bread needs to be in your bread rotation because it is SO GOOD. The flavor creates great variety to the typical sandwich loaf and also makes a unique addition to dinner.
How to Make Rosemary Olive Oil Bread
My recipe for homemade rosemary olive oil bread follows a basic bread recipe with only a few changes.
- Proof your yeast in warm water. (If you’re brand new to making bread, this bread troubleshooting guide is SUPER helpful.)
- Mix in your ingredients, including rosemary and olive oil.
- Knead in a stand mixer (I have and LOVE this one) or by hand for 10 minutes.
- Let rise for about an hour until the dough has risen double in size.
- Punch down and turn the dough a few times and divide into two loaves. (See variations below if you don’t have loaf pans.)
- Let rise again for 45 minutes while the oven preheats.
- Bake for 30 minutes until golden brown and a flick to the top sounds hollow.
Tips for Making Rosemary Olive Oil Bread
- This recipe calls for bread flour, but you can substitute all-purpose flour + vital wheat gluten. Use 1 Tbsp vital wheat gluten per cup of flour.
- You can use whole wheat flour as well, but it won’t be quite as light in texture. I sometimes go 50/50 with whole wheat and all-purpose. Whatever flour you use, know that you’re feeding your family better bread than store-bought. I learned that lesson when I made this white sandwich bread recipe.
- If your dough seems sticky, you can add additional flour one tablespoon at a time.
Variations for Rosemary Olive Oil Bread
Bread recipes are typically not forgiving when you make changes. But there are a few variations you can make to this recipe and still get great bread.
- Use fresh rosemary. I almost always use dry because that’s what I have, but fresh rosemary is wonderful. I like to double the rosemary when I use fresh herbs.
- Replace rosemary with Italian seasoning. This substitute can be made 1 for 1. In fact, this is a GREAT option if you are out of rosemary.
- Add garlic powder. In addition to the rosemary, add 1 tsp of garlic powder. This will REALLY kick it up a notch!
- Use a dutch oven for a crusty loaf. Instead of making two loaves, form into a round ball and place in a dutch oven lined with parchment paper. Add a lid and bake for the same amount of time. This creates a “crusty” crust, perfect for tearing and dipping into olive oil.
- Bake in your crockpot to keep the house cool. To conserve energy or keep the house cool, use this tutorial to cook your bread in a slow cooker.
- Make a rustic round loaf with a baking stone. We use this baking stone for pizza, but it comes in handy for our favorite 90-minute man bread recipe. A baking sheet will work too.
Making substitutions with what you have on hand is one way to save a lot of money on groceries. Use this FREE Master Substitution Guide to find out more.
Other favorite bread recipes
- Rosemary Sea Salt Flatbread (Pizza Bread)
- No-Knead Artisan Bread
- Whole Wheat Bread
- Simple Sourdough Bread
- 90 Minute Man Bread
- 1½ cups warm water (105-110 degrees)
- 2 Tbsp olive oil
- 2 tsp salt
- 2 Tbsp sugar
- 3¾ cups bread flour + more for kneading
- 2¼ tsp yeast
- 3 Tbsp dried ground rosemary (or fresh if possible)
- one egg for brushing the crust (optional)
- Combine yeast and warm water in a large bowl and allow the yeast to bloom into foamy bubbles, about 5-10 minutes.
- Add remaining ingredients and knead for 10 minutes on medium using a stand mixer. Or knead by hand until the dough is smooth and elastic. (Feel free to add more flour to your kneading surface if necessary.)
- Cover with a towel and allow to rise in a warm spot until doubled in size, 1 to 1½ hours.
- Pour onto a lightly floured surface and flatten to about 2 inches tall. Separate dough into two equal parts. Working with one section of the dough, gently punch the dough down and out, then folding the dough underneath itself. Repeat 3-4 times and tuck ends underneath so that the top is smooth.
- Place the dough, seam side down, into a large loaf pan that has been sprayed with non-stick cooking spray. Cover with a towel and allow to rise for 40-45 minutes. Repeat with the remaining section of dough. Preheat oven to 400 degrees.
- Once the dough is ready to bake, take a serrated knife and quickly and lightly slash each loaf one along the top. The cut should be shallow, just enough to aid in the rise while baking.
- Optional: Mix the egg with a little bit of water and lightly brush each loaf.
- Bake loaves for 25-30 minutes until the top is nicely browned. The bread is done when it sounds hollow when tapped on the bottom.
- When done, allow loaves to cool completely on a cooling rack before slicing.