This rustic rosemary bread is a delightful addition to any Mediterranean-inspired meal. The dough is simple yet rewarding, featuring a blend of warm water, yeast, and flour that creates a tender crumb. The star of the show is the aromatic rosemary, which infuses the bread with an earthy, pine-like fragrance. A brush of garlic-infused olive oil before baking adds a savory depth, while the cracked black pepper and crushed rock salt provide a satisfying crunch and flavor boost. Perfect for serving alongside soups, salads, or as an appetizer with dips, this bread is best enjoyed fresh from the oven when the crust is still warm and crisp. Its a versatile recipe that brings homemade charm to your table.
Rosemary Bread
Description
This rustic rosemary bread is a delightful addition to any Mediterranean-inspired meal. The dough is simple yet rewarding, featuring a blend of warm water, yeast, and flour that creates a tender crumb. The star of the show is the aromatic rosemary, which infuses the bread with an earthy, pine-like fragrance. A brush of garlic-infused olive oil before baking adds a savory depth, while the cracked black pepper and crushed rock salt provide a satisfying crunch and flavor boost. Perfect for serving alongside soups, salads, or as an appetizer with dips, this bread is best enjoyed fresh from the oven when the crust is still warm and crisp. Its a versatile recipe that brings homemade charm to your table.Ingredients
Directions
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Sprinkle yeast over warm water in a small bowl and stir until dissolved.
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Stir in sugar and 1/2 cup of flour until the mixture is smooth.
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Let the mixture stand until it begins to bubble and becomes frothy.
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In a large bowl, combine the remaining 2 1/2 cups of flour and salt.
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Stir in the yeast mixture and chopped rosemary into the flour mixture.
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Turn the dough out onto a lightly floured surface.
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Knead the dough until it is smooth and elastic, about 10 minutes.
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Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 hour.
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Punch the dough down to release air.
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Roll the dough into a 9-inch circle on a lightly floured surface.
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Sprinkle cornmeal onto a lightly oiled baking sheet.
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Place the rolled dough onto the prepared baking sheet.
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Mix minced garlic with the olive oil and brush evenly over the bread.
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Sprinkle cracked black pepper and crushed rock salt over the bread.
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Use two fingers to poke holes at even intervals over the top of the bread.
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Let the bread stand for about 15 minutes before baking.
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Bake at 425F (218C) for 15-20 minutes or until golden brown and the loaf sounds hollow when tapped.
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Remove to a wire rack to cool slightly before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 352.9kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 2446.0mg102%
- Total Carbohydrate 72.2g25%
- Dietary Fiber 3.7g15%
- Sugars 0.9g
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water is warm (105-115F) but not hot, as water that is too hot will kill the yeast.
If fresh rosemary is unavailable, you can substitute with 1 teaspoon of dried rosemary, but reduce the amount slightly as dried herbs are more potent.
For a crispier bottom, place a baking stone in the oven while it preheats and bake directly on the stone.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
This bread pairs wonderfully with hummus, olive tapenade, or as a side to soups and salads.
