Rosemary Olive Oil Bread
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.
- Author: Tiffany
- Prep Time: 2 hours 30 mins
- Cook Time: 25 mins
- Total Time: 2 hours 55 mins
- Yield: 2 loaves 1x
- Category: Breads
- Method: Bake
- Cuisine: American
- 1 1/2 cups warm water (105–110 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)
- 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 1 1/2 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.
Notes
- 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