Rosemary Olive Oil Bread - Food Fanatic
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Rosemary Olive Oil Bread

      12 Servings


  • 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)


  1. 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.
  2. Warm water to 100-130°F. (30 seconds in the microwave works perfectly)
  3. Create a well in the dry ingredients and add oil and warm water.
  4. 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)
  5. Coat a clean bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for 1 hour.
  6. 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.
  7. Heat oven to 375°F and bake for 30 minutes.


  • I prefer to use King Arthur Flour brand Bread Flour.

Rosemary olive oil bread photo