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Rosemary Olive Oil Bread

5 from 9 reviews

Try your hand at this tasty, healthy, and frugal 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! Try my 90-minute man bread and homemade garlic cheese bread.


  • 1 1/2 cups warm water (105110 degrees)
  • 2 Tbsp olive oil
  • 2 tsp salt
  • 2 Tbsp sugar
  • 3 3/4 cups bread flour + more for kneading
  • 2 1/4 tsp yeast
  • 3 Tbsp dried ground rosemary (or fresh if possible)
  • one egg for brushing the crust (optional)


  1. Combine yeast and warm water in a large bowl and allow the yeast to bloom into foamy bubbles, about 5-10 minutes.
  2. 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.)
  3. Cover with a towel and allow to rise in a warm spot until doubled in size, 1 to 1 1/2 hours.
  4. 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.
  5. 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.
  6. 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.
  7. Optional: Mix the egg with a little bit of water and lightly brush each loaf.
  8. 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.
  9. When done, allow loaves to cool completely on a cooling rack before slicing.


  • 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.
  • For a rustic round loaf with a baking stone. We use this baking stone for pizza,



Keywords: Rosemary olive oil bread, rosemary and olive oil bread, olive oil and rosemary bread, rosemary olive oil bread recipe