Rosemary Bread

Rosemary Bread

Prep 30 minutes | Cook 5 hours | Total 5 hours 30 minutes
12 servings


  1. 1/4 oz packet active dry yeast
  2. 2 teaspoons sugar
  3. 2 tablespoons vegetable oil
  4. 2 1/2 cups flour
  5. 2 tablespoons dried rosemary
  6. 1 teaspoon salt
  7. 1/2 teaspoon kosher salt
  8. 1/8 teaspoon black pepper


Preheat oven to 400°
  1. Stir yeast and sugar with 1/4 cup warm (not hot) water in a large plastic bowl. Let sit until foamy, about 5 minutes.
  2. Add 1 tablespoon vegetable oil, flour, 1 1/2 tablespoons rosemary, salt and 3/4 cup warm water. Stir with a wooden spoon until dough forms.
  3. Turn the dough onto a lightly floured surface and knead for approximately 10 minutes or until smooth and elastic. If necessary, dust lightly with flour.
  4. Brush a large bowl with vegetable oil. Add the dough, and cover with plastic wrap. Let stand at room temperature for 2 hours (until size of dough has more than doubled).
  5. Brush 2 baking sheets with vegetable oil, and generously flour a work surface. Turn dough out onto the flour, and divide into 4 pieces. Working with 1 piece at a time, sprinkle some flour on dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let dough stand uncovered 2 hours (until size more than doubles).
  6. Bake loaves 10 minutes, and brush with remaining tablespoon of vegetable oil. Sprinkle with kosher salt and remaining 1/2 tablespoon rosemary. Continue baking 10 more minutes.
  7. Transfer to a rack and cool.
Make a dipping sauce with olive oil, balsamic vinegar, rosemary, kosher salt and black pepper.

Nutrition Information

Calories: 110
Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 270 mg
Carbohydrate: 21 g
Dietary fiber: 1 g
Protein: 3 g