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Rosemary Bread

Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.

  • Yield: Makes 2 loaves
Rosemary Bread

Source: Martha Stewart Living, August


  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup warm water (110 degrees)
  • 5 tablespoons extra-virgin olive oil, plus more for bowl
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
  • 1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
  • 1 cup whole wheat flour


  1. Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.

  2. Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.

  3. Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

  4. Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.

  5. Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.

  6. Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.

  7. Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.

Reviews (9)

  • itsnotmeitsmartha 5 Dec, 2014

    This bread is airy, soft and delicious. In addition to rosemary, I added kalamata olives & garlic and couldn't be happier with the results. It has a biscuit-like taste that will leave you devouring every crumb!

  • SEPHIL 17 Oct, 2014

    I tried the recipe last night and the bread came out great. This is a soft and airy bread that can be customized with any herb available and is great for sandwiches. I think next time I will include sun-dried tomatoes and see how it goes!

  • Happy_Birthday_Dr_Seuss 31 Jan, 2013

    Rosemary Bread
    Russell's Thursday Dinner
    Nutritious and Delicious!

  • sbc617 12 Feb, 2011

    Love this recipe. Have given it as gifts and they can't believe the easy and healthy recipe! First tome I've ever made bread from scratch-- now I'm hooked!

  • sperious1 9 Nov, 2010

    I made this bread today with some sweet potato and pumpkin was delicious and turned out great. Everyone from my kids, parents, neices, nephews and boyfriend loved it. It was really easy to make, actually the simplist bread I have ever made from scratch! Very fragrant a real taste bud pleaser!

  • bobrikos 30 Oct, 2010

    just finished mine. Bread turned out to be perfect. fast and easy. Had no problems working with it!!!!!thanks

  • shelleylisabeth 10 Jul, 2010

    We made this bread this week and found it to be far too sticky. My recommendation would be to change the flour to 2 1/2 cups and then it's perfect!

  • gitinoam 2 Jan, 2010

    Today was my first attempt at making this bread and it didn't come out at all. I found it very hard to make.

  • FarrahNicole 27 Oct, 2008

    My first attempt at bread and it came out great. Very easy and with a pretty result! After a few attempts with the yeast

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