Rosemary olive oil bread is the perfect side for any dinner. It’s also great with some cheese and wine.
Hey guys! Remember when I made that Amaretto cinnamon raisin bread? I know, it’s the best right?? At the end of the post I mentioned my foolproof no-proofing required bread recipe!
See what I did just there. Best joke teller EVER. Yeah, yeah, I’ll stick to my day job.
The added bonus is that this rosemary olive oil bread recipe only takes a few minutes to pull together, plus a one-hour rise. Shape, bake, and you’re done!
Seriously the easiest, least complicated bread you’ve ever made. (And the most delicious, if I do say so myself.)
And oh, the adorations you will receive. This bad boy brings all your friends together, plus a few passer-byers who just smell the stuff and can’t help themselves!
Instant new friends! Maybe this is a new business idea? Bread baking as a way to find a date? I like it!
I convert at least one person to a yeast baker whenever I bring this somewhere. Never baked with yeast? No fear here!
Dump all the ingredients into a stand mixer, turn it on and you’re done. Or for a bonus arm workout just use your hands.
You’ll have gorgeous biceps in no time.
Not a fan of rosemary? Sub in any other herb of your choice.
Thyme works great, and personally, I love tossing in a few red pepper flakes to spice things up. A drizzle of olive oil and some large grain sea salt is my go to way to top this bread off.
As for how to serve it? You really can’t go wrong in this department. Mix up a batch of hummus, use it as sandwich bread, or dip it into your favorite olive oil and balsamic vinegar.
No matter how you slice it (oh I’m just so darn funny!) this will be your new go-to always-keep-some-yeast-and-bread-flour-on-hand recipe.
Planning a dinner party and need some inspiration?
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Rosemary Olive Oil Bread
Ingredients
- 1 1/4 teaspoons Salt
- 1/4 teaspoon Italian Seasoning
- 1/4 teaspoon Ground Black Pepper
- 2 teaspoons Dried Rosemary
- 2 1/2 cups Bread Flour
- 1 1/2 teaspoons Granulated Sugar
- 2 1/4 teaspoons Active Dry Yeast (one package)
- 1 cup Water
- 3 tablespoons Olive Oil
- Sea Salt large grain, to top the loaf (optional)
Instructions
- Add dry ingredients; salt, Italian seasoning, ground black pepper, dried rosemary, bread flour, granulated sugar and active dry yeast, to a stand mixer fitted with a dough hook and combine.
- Warm water to 100-130°F. (30 seconds in the microwave works perfectly)
- Create a well in the dry ingredients and add oil and warm water.
- Mix dough until it cleans the sides of the bowl. Allow dough to knead on the hook in the bowl for 1-2 minutes. (If using your hands just kneed until it comes away from the counter top and is no longer sticking to your hands- it should feel a little elastic)
- Coat a clean bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for 1 hour.
- Shape dough into square or round loaf (your choice). Brush top of dough with oil and top with sea salt or any other seasonings you like.
- Heat oven to 375°F and bake for 30 minutes.
Notes
- I prefer to use King Arthur Flour brand Bread Flour.