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!
Prep Time:2 hours 30 mins
Cook Time:25 mins
Total Time:2 hours 55 mins
Yield:2 loaves 1x
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.