Rosemary Olive Oil Bread Recipe

Name: Rosemary Olive Oil Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (100-110 F); 1 Tbsp. organic cane sugar; 2 tsp. active dry yeast; 1 tsp. salt; 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried); 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil); 1/4 tsp. freshly ground black pepper; 2 Tbsp. extra virgin olive oil; 1 1/2 cups white whole wheat flour; 1/2 cup bread flour + extra for kneading; 1 egg, whisked + 1 Tbsp. water, for egg wash; dried rosemary, for sprinkling

Servings: persons

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

1
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup warm water (100-110 F), 1 Tbsp. organic cane sugar, 2 tsp. active dry yeast, 1 tsp. salt, and more.

Yes, Rosemary Olive Oil Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Olive Oil Bread

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