Rosemary Olive Oil Bread

Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you’re spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy’s (thank goodness for the DVR in your time of need). Because you’ve got the aches and chills and just the thought of food makes you feel queasy. Not cool.

Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I’m not eating. It crossed my mind, but with my luck I’ll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.

On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters’ (yes, plural- they’re twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I’ve clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.

Rosemary Olive Oil Bread


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. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

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. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

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. 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. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)

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226 Responses to Rosemary Olive Oil Bread

  1. Tim Vidra April 17, 2011 at 1:05 pm #

    I love making this bread! Such an aroma changer in the house!


  2. Julie July 17, 2011 at 11:18 pm #

    I made it this afternoon and served with a pasta dish for dinner – so delicious – especially warm! It was the first time I ever made a bread with yeast.

  3. Sweet Zephyrs August 18, 2011 at 1:41 am #

    I am so going to make this bread. I like to buy rosemary bread at the store but… it’s not organic 🙁 so… Yey!!!! Now I can thanks to you! 🙂

  4. MagPie August 23, 2011 at 6:44 pm #

    I’m making this right now but I don’t have a pizza stone so I’m making it in my 5.5qt Dutch oven. I baked it 15 minutes with the lid on and now I’m baking with the lid off. Wish me luck! It smells great!

    • Laura W August 17, 2013 at 5:55 pm #

      Magpie, how did it turn out? I am debating between dutch oven and cast-iron skillet.

  5. Sadaf Trimarchi September 15, 2011 at 4:03 pm #

    I’ve made this, and it’s a great recipe. Love the additional spices that give it a little hint of something extra when baked. Didn’t have bread flour, or whole wheat, but subbed with regular flour and cake/pastry flour. Still delish.

    • Susie February 14, 2013 at 7:29 pm #

      Thanks for your comment. I have wanted to make this but don’t have the whole wheat or bread flour and was wanting to know if I could use reg/cake flour.

    • Debora August 5, 2015 at 1:20 pm #

      Did it rise like u could make a descent sandwich?

  6. melissa October 8, 2011 at 7:10 pm #

    I am making this for Sunday dinner. 🙂 Question: if you freeze and reheat, how do you reheat it?

    • Mrs. Frugal December 10, 2012 at 8:53 pm #

      Wrap in foil and bake at 350 degrees, don’t worry about thawing it. If you are going to freeze, double bag.

  7. Jessie October 9, 2011 at 11:22 am #

    Melissa-I just freeze the loaf (sliced or unsliced) in a Ziploc bag and you can thaw it on the counter or in the microwave. (Just make sure not to overheat it in the microwave!) If you thaw it on the counter, you could probably wrap it in foil and heat it in the oven as well- although I haven’t tried that yet.

  8. Jen October 10, 2011 at 6:22 pm #

    How do you transfer the dough to the preheated stone without deflating it?

  9. Jessie October 10, 2011 at 10:07 pm #

    Jen- I let the dough rise on parchment paper sprinkled with cornmeal and then directly transfer that to the stone. You could also use a pizza peel or pan dusted with cornmeal- let it rise and then gently transfer (the cornmeal should keep it from sticking). Hope that helps!

  10. Edward Family October 18, 2011 at 2:16 am #

    Do you stir it by hand in the bowl, or do you use a kitchen aid with a hook?

  11. Jessie October 18, 2011 at 11:26 am #

    Edward Family- I always knead my bread doughs by hand. I’m sure the dough hook would work though (I even have a kitchenaid- I just prefer the hand method.)

  12. Edward Family October 21, 2011 at 2:38 am #

    I just got finished making my first loaf! I used the kitchen aid hook and it was fine. I let it rise to long the second time, so when I put the egg wash on it deflated. So after calling my mom for help I punched it down again, shaped it again, and let it rise 20 minutes, then baked it. I put the egg wash on 10 minutes before it was done cooking. It went great with my soup tonight!

  13. Kyra October 25, 2011 at 3:37 pm #

    I’m assuming that “Place the dough in a lightly greased blow;” is actually supposed to say “bowl”, yes? I just did a search for “blow” and bread making and didn’t come up with anything. I’m going to try to make this tonight. I’ve never made bread before and anything that involves kneading dough usually freaks me out but I like to eat all organic and my husband is allergic to nuts so it’s usually impossible to find a nice, tasty, organic, interesting loaf of bread. Wish me luck! I can’t wait to smell it baking….

  14. Charlotte Ferreux October 25, 2011 at 5:39 pm #

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  15. Condo Blues November 15, 2011 at 5:18 pm #

    OMG! I am making this as soon as we eat the whole wheat pumpkin seed bread I just made.

  16. hayleygrace January 5, 2012 at 4:23 pm #

    I would love to make this bread, but I don’t have a stone to bake on. What could I use as a substitute?

    • Thursamaday May 3, 2015 at 7:22 pm #

      I’ve made this bread quite a few times now. So easy and yummy! We started using a Cast Iron Skillet to cook it in and it turns out great. I also usually only have AP (All-purpose) flour but I use 3 cups of flour as the dough is a little sticky with the AP Flour. Thanks for the recipe!

      • Angel February 13, 2016 at 7:13 am #

        I have a single-burner cast iron griddle pan (2 sided) by Lodge. It works fantastic for these things.

  17. Jessie January 5, 2012 at 10:22 pm #

    You can get by just fine with a baking sheet. I would line it with parchment paper sprinkled with cornmeal and let the dough rise on it. Then you can just stick the baking sheet and risen loaf directly into the oven. It might not have exactly the same amount of rise and texture that using a hot baking stone would produce, but it should do the job. If you can get your hands on a baking stone they are awesome- for breads and especially pizza dough. (And they’re usually only 10-20$!)

  18. Carrie January 8, 2012 at 1:36 am #

    This was phenomenal! I’ve not made too many yeast dough because they make me nervous and this turned out wonderfully!

    Thank you! Great blog!

  19. Melaknee January 21, 2012 at 6:28 pm #

    I found this recipe on (its become quite popular there!) and I’ve made it twice now… absolutely LOVE it!! Its definitely becoming a staple in my household. Thanks so much for sharing.

  20. Becca January 23, 2012 at 7:56 pm #

    hayleygrace- I have found Pampered Chef baking stones at thrift stores several times for $3 and $4… Just keep your eyes open! 🙂

  21. Jen January 29, 2012 at 6:35 pm #

    I was wondering if you put the parchment paper on top of the pizza stone or if you slid the bread off of the parchment paper to put it directly onto the pizza stone?

  22. Jessie January 29, 2012 at 9:58 pm #

    Jen- Either way works but I usually just put the parchment paper directly on the pizza stone (let the bread rise on it and then slide it on all together). Good luck!

  23. Unknown February 1, 2012 at 1:08 am #

    Hi, is there a substitute for eggs. I am vegetarian, can I skip the eggs altogether?

    • Brian, Nicole & Presley March 13, 2013 at 12:51 am #

      I used my oil spritzer last time and then added the rosemary along with a little bit of sea salt on top. Yummo!

  24. Jessie February 1, 2012 at 11:41 am #

    The egg wash is to get the rosemary to stick to the top, but you could skip this step altogether without affecting the outcome too much. Give it a try!

  25. Unknown February 4, 2012 at 5:23 am #

    This sounds amazing. Just got a bread machine for Christmas, think this could be done in a machine?

    • Kendra May 15, 2012 at 9:56 pm #

      I use my bread machine on the dough setting for this bread… After it rises the first time in the machine I take the dough out, knead/punch down, then shape in a circle. I set it on a parchment lined baking sheet dusted with cornmeal. Let it rise the second time, brush with egg white and sprinkle rosemary (and a bit of sea salt) on top. I put it straight into the hot oven -and cook like the recipe says. Turns out great, I’ve made it twice this way.

      • Ann Duncan December 5, 2016 at 4:31 pm #

        Why does the posting say to make it in the crockpot but instructions say to bake in the oven?

        • Jessie Davis December 6, 2016 at 11:37 am #

          Someone mistakenly pinned it on pinterest that way I think- this was never a crock pot recipe.

    • Molly September 29, 2015 at 7:22 pm #

      This did NOT work in the bread machine 🙁

  26. Jessie February 4, 2012 at 11:38 am #

    I don’t have any experience with bread machines so I’m not sure if this recipe would fit/how it would turn out. Sorry I’m not more help!

  27. Storybooker February 13, 2012 at 12:02 am #

    Just check the flour quantities in a recipe from your breadmaker, if the total amount of all flour combined is within 1/4 cup, you should be fine.

  28. dianne February 18, 2012 at 12:28 pm #

    I have made this twice now. One is rising on the stove as I type……absolutely delish and easy!!!! Thanks!

  29. Susan March 9, 2012 at 12:10 am #

    @Kyra – if you don’t like to knead bread (or can’t because of arthritis,etc) check out Artisan Bread in 5 Minutes a Day. There are several types of bread in this book that start with a master mix.

  30. Margaret Murphy Tripp March 26, 2012 at 8:22 pm #

    What a delicious combination and a gorgeous loaf to boot!

  31. Susan Cooper April 5, 2012 at 12:14 am #

    This looks awesome. I will be trying this very soon. Thank you so much for sharing this. :-),Susan Cooper

  32. Avon by Dori April 10, 2012 at 4:59 pm #

    Can this be done in a bread machine?

  33. Jessie April 10, 2012 at 6:44 pm #

    Dori- I’ve never used a bread machine so I’m not sure how it would work. I’m not sure this recipe would fit or rise properly in one. Sorry I’m not more help!

  34. Farmgirl Susan April 22, 2012 at 7:04 pm #

    Hello! I found you via Pinterest. Your bread looks beautiful – and my three rosemary plants on the kitchen windowsill are definitely in need a little trimming. Thanks for the delicious inspiration. 🙂

  35. Kimberly O. April 30, 2012 at 3:27 am #

    Made this tonight to go with dinner. It deflated before I put it on my tray to cook, but it plumped up nicely in the oven! My husband and I both LOVE it. Definitely a keeper! Thanks for sharing!

  36. Amanda May 1, 2012 at 6:14 pm #

    Do you think using regular whole wheat flour would change the taste/texture much?

  37. Jessie May 2, 2012 at 11:50 am #

    Amanda- Regular whole wheat flour will definitely make for a bit denser bread that might take longer to rise. I love the texture of white whole wheat but if you can’t get ahold of it, give regular whole wheat a try and let me know how it goes!

    • blondexambition May 8, 2012 at 5:12 pm #

      I just tried with regular whole wheat flour and, since I was impatient, didn’t wait as long as I probably should have for the 2nd rise.. So I ended up with a flatter loaf, but it tasted phenomenal! It was still super moist and delicious.

    • Chris Dec January 11, 2013 at 6:22 pm #

      Once that happened to me and I ended up with a completely flat round of rye bread. With a very sharp knife, I sliced it very thinly (1/8″), bake/toasted them in the oven until crisp, like biscotti. I served them at a dinner party and it was unanimous… the best tasting crackers ever… especially with brie and other spreadable cheese… since other crackers usually break under those conditions.

  38. Jenn May 9, 2012 at 10:20 pm #

    Can i use quick rise yeast in place of the active dry yeast? and if so, is there an adjustment to how much or the rise timed? I’ve made this bread several times with regular active dry yeast and it was soooo amazing! my husband and son are always thrilled when i make this, so thank you for the recipe!! but i ran out of regular yeast and only have quick rise yeast on hand so i wanted to check if it can be substituted 🙂 thanks!

    • Jessie May 9, 2012 at 11:56 pm #

      I think quick rise (or instant I’m assuming is the same thing) should work but usually instead of proofing it with the water you just mix the yeast with the flour and then add the other ingredients. Let me know how it turns out!

  39. Pauline May 31, 2012 at 2:57 am #

    Awesome recipe…I have made it twice in three days and my daughter has made it for her high school friends…they love it. Thanks for posting it.

  40. Andrianna Gervais June 5, 2012 at 5:25 am #

    1. I have done the recipe without egg by accident and it came out fine.
    2. Instead of Italian Seasoning, I’ve also used Herbes du Provence, which has lavender in it- and that comes out really nicely as well.
    3. If you want it less round, poke it with your fingers right before baking- it will come out like Focaccia, with little indentations in the top.

  41. Emily June 13, 2012 at 2:21 pm #

    Would fresh herbs alter the consistency of the bread?

  42. Jessie June 13, 2012 at 3:21 pm #

    Emily– The recipe calls for fresh herbs (that’s how I made it originally) but dried can be substituted in a pinch. I haven’t tried it with dried though.

  43. tnp June 24, 2012 at 7:50 pm #

    i live in the middle of south america as a peace corps volunteer and dont have access to bread flour. can i use all purpose flour in stead?? suggestionss..

    • Jessie June 24, 2012 at 9:00 pm #

      go ahead and try it with all-purpose. the texture might be slightly different but it will still be delicious!!

  44. ~ callee ~ June 28, 2012 at 3:39 pm #

    I saw this on pinterest and it looks delicious! Can’t wait to try it!

  45. ShelleyB July 8, 2012 at 10:59 pm #

    do you need to sift the flour first?

    • Jessie July 9, 2012 at 11:45 am #

      I didn’t.

  46. AJ July 14, 2012 at 12:40 am #

    Hello, I was just wondering does the towel that covers this bread need to be damp, or is a dry towel fine? I’ve never actually made a bread like this, with yeast, and I don’t exactly know why I wonder if a dry towel or wet towel applies, but anyone knowing the answer,I would appreciate its sharing! Thanks in advance for any help.

    • Jessie July 14, 2012 at 1:54 am #

      You can cover it with a towel (I’m not sure whether it would matter if it were damp or dry) but I usually just put a lid on the bowl I’m letting it rise in, or when its rising on the parchment paper I lightly cover it with greased plastic wrap. So you have several options. Hope that helps!

  47. Momto2preciousgirls July 14, 2012 at 3:19 pm #

    Can you use regular sugar instead if the cane? Don’t have any on hand.

    • Jessie July 14, 2012 at 9:23 pm #

      yes definitely!

  48. Elise Porter July 15, 2012 at 3:53 am #

    I prefer rapid rise yeast but am pretty new to bread making. If I were to substitute that, would I simply mix all dry ingredients together (including yeast) then add the water?

    • Jessie July 15, 2012 at 12:50 pm #

      I’ve never tried this recipe with rapid rise (which I’m assuming is the same as instant yeast?) but I would mix all the dry ingredients with the yeast and then add the wet (water, egg, oil) and knead, adding more flour until you reach the desired consistency. Let me know how it goes!

    • Elise Porter July 15, 2012 at 8:33 pm #

      Yes, it’s the same as instant. 🙂 Trying tonight, I’ll let you know how it goes!

  49. mkoko1 July 16, 2012 at 12:27 am #

    I make this bread all the time, and we love, love, love it. It’s great to take to family suppers and also works as a hostess gift. When I ask my family what kind of bread they want, this is the most popular.
    Thank you!

  50. Melanie July 23, 2012 at 1:34 am #

    Wow, what a great recipe! To help others a little…I used only all-purpose flour (it was all I had) and it came out just fine. I did have to wait a little longer than written for the bread to rise, but don’t know if that was just my kitchen or what.

    Also, I don’t have a baking stone so I used a cast iron skillet preheated in the oven. This seemed to work perfectly, it was just a little tricky transferring the loaf into the oven. It sort of ended up as a liver-shaped thing instead of a circle but oh well tasted great 🙂

    Thanks again for the recipe. This one’s definitely going in my recipe book.

  51. Holly July 26, 2012 at 8:07 pm #

    I am attempting to make this right now, but have a gooey mess on my hands, literally. I know that you are supposed to add flour as you are kneading the dough, but how much is too much? I have already added almost a cup, and it is still sticking to the counter and my hands. I decided to throw it into my kitchenaid with the bread hook hoping to make it behave, but it is still pretty gooey. I am going to proceed and hope it works! Anybody know about how much flour they added?

    • Mary Kate Murray November 7, 2012 at 9:07 pm #

      i just tried making and i had the same problem i added more bread flour until i could handle with my hands then when kneading it there was even more flour, i think in total i ADDED and EXTRA cup of the bread flour. its having its first rise now. hopefully it turns out ok.

    • TBeth11 January 26, 2013 at 3:00 am #

      When it’s humid, I have to add more flour to a yeast dough than on a dry day, so I don’t get super finicky about how much, focusing on texture instead. How’d yours turn out?

  52. Lisa July 29, 2012 at 7:41 pm #

    mmmmm thanks for sharing. Just made it and it’s amazing!

  53. Kylie C August 4, 2012 at 6:36 pm #

    I love it so much that I shared it with my readers and posted a link to your blog from mine! Thank you so much for sharing this recipe with us!

  54. X.Christensen August 8, 2012 at 1:28 am #

    THE best bread EVER. Thank you!

  55. Kimberly Hogan August 17, 2012 at 2:32 pm #

    If you’d like to try a different variation of your recipe, your recipe is almost exactly the same as a Rosmary Foccacia ring I make at Christmas. How I do mine is I add a high quality freshly grated Pecarino-Romano to the dough when I make it, about 2-3 tbsp’s, I use fresh chopped garlic and 1-2 tsp of fresh rosemary or 1 tsp dried.(I don’t use any other seasoning) After the 1st rise I divide the dough into 24 equal balls, about the size of a ping pong ball only slightly larger. I arrange it in 2 circles to form a wreath. I brush the balls with a beaten egg, top with diced red bell pepper and small shavings of Parmesan cheese, Let rise until double, bake at 400 until golden brown. Serve with a bowl of marinara sauce in the center of the ring. Though I traditionally make this at Christmas, it can be made at any time of year, and it can be cooked in a round or loaf.
    I am going to try your recipe the way you make it. I can already smell it baking. The aroma of any freshly baked bread is just awesome. Thank you for sharing your recipe. Happy Baking!!! <3

  56. Carol Hansen August 17, 2012 at 8:37 pm #

    Could you make this in a bread machine? If so, how would I change the recipe?

  57. ThisisMiss August 28, 2012 at 3:28 am #

    I am going to make this tomorrow, but instead of Italian Seasoning, I may use Herbs de Provence and I ran out of white whole wheat, so I will try using 100% bread flour. I can’t wait!

  58. Erin September 15, 2012 at 12:46 am #

    I CANNOT WAIT to make this. It will make a delicious side for dinner next week…or maybe it should just be the main dish 😉

  59. flonkert0nchamp September 16, 2012 at 4:36 am #

    just curious… about how many slices does this yield?

  60. Iris September 18, 2012 at 12:32 am #


  61. Aisha McClendon September 23, 2012 at 7:34 am #

    This bread sounds amazing but I am really intimidated.

  62. In Check Health September 24, 2012 at 3:52 am #

    I LOVE this bread! So yummy, and I can’t even believe how easy it was! Thank you so much for sharing this recipe!

  63. TheQuarterLifeCrisis September 24, 2012 at 4:21 pm #

    Any suggestions on making this in a crock pot?

  64. CashandThai September 28, 2012 at 12:39 pm #

    I was wondering the same thing about the crock pot since the pin I clicked on at Pinterest indicated this bread was made in a crock pot.

  65. Piovonopolpette September 29, 2012 at 9:19 pm #

    I made it today and it’s delicious!!! Everyone loved it!

  66. Tara Lydy October 1, 2012 at 2:07 am #

    W here are the crock pot directions??????

  67. Jessie October 1, 2012 at 11:22 am #

    This is NOT a crock pot recipe. I’m not sure why someone on Pinterest said it was. If anyone has tried it that way they are welcome to share…

    • mch625 October 7, 2012 at 3:48 pm #

      I know. So disappointed. Really hope someone replies with crockpot instructions.

    • brista November 9, 2012 at 12:57 am #

      I’m disappointed too….although this bread sounds delicious so I’ll probably make it someday. Anyway here’s instructions for crock-pot bread. You could probably use this recipe and those cooking time instructions.

    • Stacey M. April 14, 2013 at 10:20 pm #

      I have found many recipes on Pinterest that someone obviously added the words “crockpot” to, maybe to get more repins? Dunno. Anyway, with bread, the work is in the kneading and waiting for the bread to rise two times. Crockpots just cook! So try this recipe in the oven and enjoy!

  68. the wild magnolia October 4, 2012 at 1:54 am #

    Wish I had a slice of bread right now! Will try. Thank you.

  69. Diane VanderPloeg October 4, 2012 at 6:37 pm #

    My husband is allergic to Rosemary. Is there another spice I could use as a substitute to achieve an equally aromic loaf?

    • Jessie October 4, 2012 at 6:43 pm #

      Diane- the first thing that comes to mind would be basil. I know it is used in baking breads occasionally, but I’ve never tried it. Does anyone else have any suggestions?

    • Rachael Marie October 5, 2012 at 10:38 pm #

      I’ve baked using lavender in cookies, maybe that would be worth a shot ?

    • Jenny October 21, 2012 at 4:02 pm #

      I would use dill!!

    • sarahjeanne October 26, 2012 at 2:45 pm #

      I think thyme might work well, too!

  70. Bambi Suits October 6, 2012 at 8:59 pm #

    Im going to make this tonight. I do not not have any bread flour so.. I hope extra whole wheat flour is going to work.

  71. Andi Butler October 7, 2012 at 9:20 pm #

    When I made this bread it would not rise, I followed all pf the directions but it just would not rise. I will have to give it a try another time.

    • Jessie October 8, 2012 at 1:59 am #

      Was your yeast fresh? Or there is also the possibility that you killed your yeast if the temperature of the water was too hot. Definitely give it another try- good luck!

  72. Kate October 8, 2012 at 1:33 pm #

    This bread is phenomenal!! I have no bread making experience and it was easy. I used all bread flour and quick rise yeast. You could not find better tasting bread anywhere. I made two loaves yesterday and am making two more today. Ther perfect thanksgiving ‘I love you’ gift for my parents and in-laws. Thank you!!

  73. Angie October 10, 2012 at 6:34 pm #

    This is my first time making bread and it is AMAZING!! So yummy, my husband says its as good as Macaroni Grill’s! Definitely will be giving this bread along with a dip as gifts this Chritmas, thank you!!

  74. Jessica October 11, 2012 at 5:22 am #

    Any suggestions for a good pasta dish to go along with this? Someone mentioned pasta early on in the comments and now I’m inspired for dinner tomorrow.

    • cbsintx October 18, 2012 at 3:06 pm #

      I made this bread yesterday to accompany our boring spaghetti dinner. My husband and 2 year old DD loved the bread. I wasn’t sure if DD would eat it due to the rosemary but she climbed out of her booster so she could reach the bread basket for more.
      Thank you for sharing the recipe.

  75. Katherine October 21, 2012 at 1:54 am #

    Put the bread in the crock pot for an hour or so. It won’t turn out crispy, but it’ll bake it.

    • Paula Zelm November 1, 2012 at 7:48 pm #

      I tried these crock pot directions, and the bread didn’t rise while “baking” so it came out very dense, and definitely was lacking the crisp on the crust. I tried it again in the oven and it was wonderful!

      Also, I just tried it using some different flavors. I added onion, garlic, basil and cheddar cheese. The only thing is you can’t add the garlic until after the dough rises the first time. It was delicious!

  76. Truly Uneek October 28, 2012 at 7:15 pm #

    this is an awesome recipe! tried it today and it is delicious!!! will be making more through the holidays…thanks for sharing! i love easy and GOOD!

  77. Tanally Starblazer October 31, 2012 at 12:41 am #

    What kind of dinner goes well with this bread?

    • LAAlvarezUF November 8, 2012 at 3:46 pm #

      Any kind of pasta meal or soup!! At Macaroni, it’s delish on everything they have in the menu!

  78. Jamie November 6, 2012 at 7:30 am #

    FYI this picture is being used on Pinterest
    which takes you to this link and doesn’t actually list the recipe, so I think they’re using your picture without permission.

  79. LAAlvarezUF November 8, 2012 at 3:45 pm #

    Hi everyone – I am stuck living in Puerto Rico do to my husbands job. I have a very hard time finding organic and “normal” products here that we can find in the states so easily. So, what will happen to this recipe if I use regular sugar, not organic… and regular white flour and not white whole wheat as the recipe calls for.

    • Jessie November 8, 2012 at 3:58 pm #

      It will turn out just fine! If you don’t use any whole wheat flour you’ll need to use more white flour (all-purpose is fine). Just keep adding it slowly while you’re kneading until the dough is no longer sticky. (Whole wheat flour absorbs more moisture so you need less of it.) Hope that helps! Good luck!

  80. Peter Block November 12, 2012 at 2:36 pm #

    I saw this recipe and had to try it myself. It was wonderful thx. I also gave you a shout out and a link for the recipe over @Feed Your Soul –

  81. mrs. c November 19, 2012 at 2:23 am #

    I am going to make this bread in “roll form” for Thanksgiving. I will let you know how it turns out!

  82. Molycule November 19, 2012 at 8:21 pm #

    made this last night (with a few modifications), and it came out perfect! i left out the rosemary & herbs because i just wanted a basic bread to go with my yellow curry. i used garlic olive oil and replaced white flour with all bread flour. the dough was bit dry after mixing with wet ingredients, possibly due to it being all bread flour??, so i added about a tablespoon of water. i also put in a pan of boiling water on the bottom rack as the oven pre-heated and left it in there while bread was baking. the end result was amazing—crusty top and soft & chewy inside. best (easiest) bread recipe thus far!

  83. L. Parker December 27, 2012 at 6:53 pm #

    Thanks, found this on Pintrest, I’ve never made bread before and couldn’t believe how easy and yummy this recipe was! I’ll be making lots more in the future. I’m making it today, and I’m going to make baggies with all the dry ingredients measured out for several more later! I’m also looking to try some more recipes. Thanks again!

  84. starshy926 January 4, 2013 at 12:15 am #

    Have you ever tried chilling the dough after the first rise, then letting it re-rise for an hour or so before baking (after taking out of the fridge)? This is my favorite bread recipe and I want to make for dinner tomorrow, but am crunched for time, thought I might make the dough tonight, let it rise the first time, chill, then re-rise and bake tomorrow. Thanks for your help!

    • Jessie January 4, 2013 at 1:32 am #

      I’ve never tried it but I think it would probably work- it might take longer than an hour for the chilled dough to rise though. You could speed up the process by putting it in a warm oven (preheat to 200 F then turn the oven OFF and let the dough rise in there- just make sure to remove it before preheating before baking). Let me know how it goes!

  85. Tiffany January 11, 2013 at 12:28 am #

    as of right now, my dough is rising for it’s first hour. the minute i threw in all the spices and oil my entire apartment smelled like my grandfather’s home in greece! not to mention it opened my appetite. i cannot wait to taste it 🙂

  86. Sara January 11, 2013 at 8:43 pm #

    This recipe looks amazing. And rosemary is one of my favorite herbs. I try to cook with herbs instead of high calorie oils and butters so I can reduce my calorie and fat intake.

    Here are some other healthy recipes that you will love.

  87. vera January 12, 2013 at 10:34 pm #

    Can’t wait to taste it! My loaf is rising as we speak.

    • vera January 14, 2013 at 12:44 am #

      I served it with olive oil and pomegranate balsamic vinegar for a party yesterday and it was all gone in 15 min. Making another loaf tonight for dinner 🙂 Thank you for sharing!!!!

  88. Tired of our "leaders" January 13, 2013 at 1:26 am #

    Made this today, and all I can say is….WOW

    Thanks so much for this one, it will be a regular in this house!

  89. Lactard January 30, 2013 at 7:44 pm #

    Hey! Just tried this recipe and LOVE it. This was my first attempt at making bread and I’m so excited about how it came out, I feel like I can take this recipe and adapt it with other flavors too. I will be posting about this experience on my blog: and will link your blog to the post. Come check it out sometime!

    Thanks again for the great recipe, I’m off to go eat some more of it!

  90. Christine Mattar February 3, 2013 at 12:16 am #

    Do you have to use bread flour for that extra 1/2 cup?

    • Jessie February 3, 2013 at 12:50 am #

      you definitely don’t have to. bread flour is best because of the high protein (gluten) content- it provides for a more elastic dough and a fuller rounder loaf, but all-purpose will still taste great!

  91. midnitglory February 13, 2013 at 8:06 pm #

    just made this bread came out fantastic! I did however change some things. I used regular white sugar and used one cup of whole wheat flour and 1 1/4 cup white bread flour.

  92. laurel February 19, 2013 at 2:54 am #

    I just tried this…. and let me tell you. It’s a miracle, it turned out amazing!!! Last time I tried to make bread I forgot about it and it was pulled from a smoking oven three hours later…. and the time before that the crust was inexplicably so hard it took serious jaw muscles and dipping in milk to eat it…. but this. This bread is lovely. Soft, delicious, aromatic, and the most beautiful color. :))) I’m having to prevent myself from eating the whole loaf all by myself right now. Thank you so much for the recipe!!

  93. Jennifer Stonerock February 20, 2013 at 2:06 am #

    This by far is the best bread I’ve ever made. Everyone loves it, even my 2 yr old son.

  94. Laura Herley February 28, 2013 at 4:09 am #

    I’ve made this twice now. It truly is amazing bread. It makes the house smell GREAT as well! Thank you so very much for sharing!

  95. connie scott March 13, 2013 at 8:39 pm #

    to make it turn out like Artisan Bread with the hard crust……..put a pan of hot water in the bottom of oven when you put the bread in to bake …….it will come out just like the Artisan Bread that you buy in the store…it is delicious.

  96. Nikki Lomerson March 20, 2013 at 5:20 pm #

    Such an incredible bread recipe. Thank you so much for sharing. I am overseas and don’t have access to all the ingredients here so I had to substitute all purpose flour for the whole wheat and bread flour. It still came out magnificent!! I will be making again without the rosemary to see if it will be more of an everyday bread. Next time, I’ll also cut back on the rosemary, it was a bit overpowering. Overall an amazing bread that will be added in the rotation!

  97. Lisa @ Blogghetti April 2, 2013 at 12:36 pm #

    I don’t have a stone but want to make this bread. Has anyone made it using a cookie sheet lined with parchment paper and cornmeal sprinkled on it?

  98. Unknown April 7, 2013 at 5:06 am #

    I’m eating clean…. do you know if you can substitute honey for the sugar and I’ve never made bread before so I don’t know all the science behind it, but can i use all white wheat flour or some brown rice flour instead of the bread flour?

    • Jessie April 7, 2013 at 11:44 am #

      honey should work fine and you can make it with all whole wheat flour (I don’t have any experience with rice flour)- it will just be a little denser. the bread flour adds extra gluten to help it have a lighter chewy texture. good luck!

    • tricia Sue April 15, 2013 at 10:10 pm #

      I make this bread all the time. It always turns out great. I would like to try honey next time, instead of the sugar. What would the quantity be? Thanks for a great recipe.

    • Jessie April 15, 2013 at 11:00 pm #

      You could just replace the sugar with honey in the same amount and I’m sure it would turn out great. Honey is a little sweeter than sugar though so if you want to decrease it to 2 tsp. that work work as well. Good luck!

  99. armywifey April 16, 2013 at 7:10 am #

    I’m a us army wife living in korea and wanted to make something to impress my korean friend for lunch. I chose this and italian meatball soup. Thanks for the recipe. Found on pinterest. Wish me luck. The ovens are extremely small here and temp is uneven. °_○

  100. Sandy_Kay316 April 29, 2013 at 10:26 pm #

    This bread was so easy to make. The texture was perfect and the taste was AMAZING! Will definitely make again (and soon).

  101. Deborah May 7, 2013 at 8:34 pm #

    Can this be baked in a cast iron pot without the lid?

    • Jessie May 7, 2013 at 11:11 pm #

      sorry, I don’t have any experience with that– anyone else?

  102. Kathy May 10, 2013 at 2:03 pm #

    Sounds great, but I was hoping that is WAS cooked in a crockpot like Pintrest said. Oh well… might give it a try anyway.

  103. kylie minogue June 2, 2013 at 3:16 am #

    Sounds delicious. Where’s the print button??

  104. Susannah September 2, 2013 at 5:46 pm #

    Just found this recipe today and decided to try it out since we were having soup for dinner. Soooo easy to put together, and delicious to boot! Thanks for sharing — it’s now going into my recipe collection! 🙂

  105. Debbie September 21, 2013 at 8:39 am #

    Where is the crockpot recipe for this bread?
    I will try it in the oven, but I sure would love the crockpot recipe – I’d love to try that.

    • Jessie Davis September 21, 2013 at 9:37 am #

      Debbie- This isn’t a crock pot recipe. Someone mistakenly pinned it that way on Pinterest. Sorry about that. Several people have tried it in a Dutch oven with great success though, and it’s wonderful as is! Good luck and thanks for taking the time to comment!

      • Debbie September 21, 2013 at 10:17 am #

        Thanks! I’ll try it as is … looks delicious.
        I repinned but took off the Crockpot part.

      • Cheryl November 10, 2013 at 1:12 am #

        I have used the crock of my crock pot to bake artisan breads in the oven in place of a dutch oven. Heat the crock in the oven as you would a pizza stone or your dutch oven. Place the dough on a piece of parchment paper large enough to cover/overlap the bottom of your crock pot crock. When the pot is fully preheated, remove it from the oven, put the bread dough in (with the parchment, of course) and cover with aluminum foil. DO NOT USE YOUR CROCK POT LID! It can’t stand the high temp of the oven. About 15 minutes before the end of your bake time, remove the aluminum foil so that the top of the loaf can brown. Hope this helps!

  106. VERA September 28, 2013 at 7:15 pm #

    I have used your recipe many times and every time it comes out DELICIOUS!!!! It is now my go to bread for any occasion. My husband tells everyone that this is my specialty now 🙂 Thank you for sharing!

  107. Marci October 9, 2013 at 4:27 pm #

    How would I alter the baking time if I want to split this into small dinner rolls?

    • Jessie Davis October 9, 2013 at 5:31 pm #

      Most rolls take between 15-20 minutes to bake. (It will depend on how hot your oven runs and how big you makes the roll, etc.) I’d start by setting the timer to 12 or 15 minutes and then check them frequently after. They just need to be puffed up and golden on top and they’re done! (They should sound hollow when tapped and you can always tear one open to make sure the center is cooked if you’re worried.) Good luck and let us know how it goes!

  108. Emily October 28, 2013 at 4:13 pm #

    This bread was amazing! It made the house smell divine and tasted just as good. I topped it with some of this roasted garlic & rosemary pumpkin hummus:

  109. Bek @ Just For Daisy October 31, 2013 at 6:06 am #

    Oh my gosh! This looks amazing! Pinning this to make it – yummy!!

  110. Stacey November 19, 2013 at 11:43 am #

    If you don’t have a pizza stone, what would you recommend using instead?

    • Jessie Davis November 19, 2013 at 2:06 pm #

      You can bake it in a large dutch oven pot that had been preheated or just on a regular sheet pan (but you won’t get quite as much rise).

  111. Kara November 23, 2013 at 3:03 pm #

    I’ve made this recipe twice now and both times it has come out amazingly! I love it. The second time I made it I added about 2-3 minced garlic cloves and added it when I added the rosemary and oil. It gave it a little more depth and it was delicious. Either way this recipe is a home run. Thanks for sharing!

  112. Katie November 25, 2013 at 2:09 pm #

    Do you use one packet or two of yeast?

    • Jessie Davis November 25, 2013 at 2:22 pm #

      A packet is typically 2 1/4 tsp. of yeast. The recipe calls for 2 tsp. So you’d be safe using 1 packet. 2 would be way too much.

  113. Mary Jane November 29, 2013 at 2:27 pm #

    Made this for Thanksgiving. I have never made bread before since I hate baking (I hate making dough, any kind of dough). But this, I could do. I forgot the olive oil (oops) but it still turned out great! So wonderfully aromatic and flavorful. The house smelled amazing after. Brought it to work today and now its all gone (and I got tons of compliments)!

    Thank you for such an easy recipe that has cured me of my fear of baking. I bet I could do this with olives, garlic and other herbs!

    • Jessie Davis November 29, 2013 at 8:47 pm #

      Mary Jane- I’m so glad it turned out for you! And happy you’re no longer fearful of baking 🙂 You’re right- it would be wonderful with other additions!

  114. Diane December 5, 2013 at 12:43 am #

    Can the salt be left out of this recipe? My husband is on a low sodium diet due to having a heart attack this past Saturday. I am looking for any recipes that are sodium free or that can be adapted.
    Thank you

    • Jessie Davis December 5, 2013 at 6:43 am #

      Diane- You could try leaving it out altogether although the bread definitely won’t be as flavorful. It would be safer just to reduce it slightly- maybe to 1/2 tsp.- it would then still help with flavor and that isn’t very much sodium overall. Homemade breads contain A LOT less salt than any purchased ones do to begin with.

  115. tracg December 19, 2013 at 12:22 am #

    if i were to use all-purpose flour, what else would I need? baking powder? extra salt? baking soda? thank you for sharing. the loaf is beautiful and will make a pretty site on my Christmas Eve table with flavored butter and balsamic/olive oil for dipping.

    • Jessie Davis December 19, 2013 at 7:19 am #

      You’ll only need a little extra flour. Whole wheat flour absorbs more water, so when you’re kneading you’ll need to add a bit more of the white flour so that the dough isn’t too sticky. Good luck!

  116. Sara January 16, 2014 at 2:55 pm #

    This is the most amazing bread recipe i have ever made! I use my Kitchen Aid stand mixer with the bread hook to do the work of kneading and then stick it in my bread maker. It comes out perfect every time! We eat it with balsamic glaze and EVOO, delicious!

  117. Marie January 20, 2014 at 7:35 am #

    Hey might you have a gluten free version of this recipe?

    • Jessie Davis January 20, 2014 at 7:41 am #

      Sorry I don’t have any experience baking gluten-free. Anyone else?

  118. Becky February 16, 2014 at 12:29 pm #

    I want to take this bread to an event on Friday. I have a very busy week but have a free day today (Sunday.) I read the comments about freezing the bread baked but I’m wondering about freezing the dough to then bake fresh on Friday. Thoughts??

    • Jessie Davis February 16, 2014 at 2:25 pm #

      I don’t have any experience doing this but I think it’s worth a try! I know you can freeze yeasted pizza dough with great results so I’d assume it’s possible. Just make sure you take it out of the freeze and give it plenty of time to thaw and rise before baking. Anyone else have a suggestion?

  119. Lila Wiese March 9, 2014 at 5:51 am #

    I just read all the comments, something I rarely do, and just want to commend you, Jessie, on your patience answering some of the same questions multiple times. I, too, opened up this recipe because it said “crock pot” but no worries…the multitude of raves convinced me to give it a go, anyway. Sounds too good!

    • Jessie Davis March 9, 2014 at 1:41 pm #

      Thank you Lila! Pinterest is great but it can be frustrating too 🙂

  120. Haley March 9, 2014 at 4:50 pm #

    Tried this today with just unbleached bread flour. It turned out fantastic! I had to pull myself away from it. Thanks so much for sharing!

  121. Francesca July 24, 2014 at 2:03 pm #

    This is the most delicious whole wheat bread I have made so far! I subbed in just 1/2 cup of all purpose flour because I ran out of whole wheat and it was so soft and perfect. I even used regular whole wheat flour rather than white whole wheat and it was still amazing! Thank you for the recipe… I will definitely be adding it to my favorites!

  122. Rie August 31, 2014 at 3:25 pm #

    This looks easy and doable! 😀 I hope it will look (and taste) as pretty / good as yours!
    I only have fresh yeast in the fridge though, do you think it would work as well? (I looked at the other comments and they mentioned ‘quick rise yeast’ but I’m not sure if it’s the same as fresh yeast ^^;)

    • Jessie Davis August 31, 2014 at 9:05 pm #

      I’ve only ever used instant (which is quick rise) and active dry but I’m sure fresh yeast will work great as well! Let us know how it goes.

  123. Marie September 2, 2014 at 7:35 pm #

    OMG!! I read the blog before I made this bread wondering if I could make It in the bread Machine because I am disabled and can not kneed the bread. I couldn’t find out what I wanted to know so I gave it a whirl and IT IS AWESOME!! the only changes I made was I put the ingredients in as per the machine directions, cut the yeast to 1 1/2 tsps. and used bread machine four. Very happy I did this it is GREAT!! thank you! oh and the crust came out perfect!

    • Jessie Davis September 3, 2014 at 8:10 am #

      Thank you so much for sharing!

  124. Deborah September 6, 2014 at 2:08 pm #

    best bread I ever made ! thank you very much for the recipe !! my hobby loved it too ^_^

  125. Ally January 7, 2015 at 7:29 pm #

    Just made this tonight in a le Creuset Dutch oven and oh wow!!! This was my very first time making bread and it came out perfectly. Thank you for this recipe; I will make this again and again.

  126. Tabs January 13, 2015 at 7:27 pm #

    I just made this for a dinner party! My first time making bread and it turned out beautifully! I used rosemary infused olive oil in addition to the regular olive oil (1 tbsp. of each) and melted a bit of garlic butter on the top after it came out of the oven instead of doing the egg wash (we were out of eggs). Thank you for this recipe!

  127. grannie9annie January 29, 2015 at 10:33 pm #

    Maybe I misunderstood but I thought it said that it could be done in a slow cooker. I didn’t find anything about that in the instructions?

    • Jessie Davis January 30, 2015 at 8:59 am #

      This recipe is not for a slow cooker. I think someone might have incorrectly pinned it on pinterest that way. Sorry.

  128. Maya @ Maya - Kitchenette March 2, 2015 at 11:59 pm #

    Your rosemary olive oil bread looks spectacular! Can’t wait to give it a try. 🙂

  129. Debora August 5, 2015 at 12:54 pm #

    My first time bread making, and I think my bread should be fuller, bigger?
    I used, I used who,e wheat stone ground flour and also all purpose u bleached white flour. I wanted to take it off corn meal parchment paper to put on stone but afraid it would not happen so I’m cooking it at 400, per instructions. Flour is fresh, yeast is fresh! So any suggestions? Thank you. Smells great!

    • Jessie Davis August 6, 2015 at 8:50 am #

      Regular whole wheat flour is denser than white whole wheat flour so that may be why it didn’t rise quite as much.

  130. Sharon August 22, 2015 at 4:33 pm #

    I’m making this dough in the bread maker and then will transfer to a stoneware bread baking bowl for the final rise and bake. I had all the correct flours and followed the recipe, but the dough was so wet that I added more bread flour as it was kneading. I probably added 1/2-3/4 cup before the dough looked “right” to me. Most of my bread recipes require more flour for this amount of water, so I’ll see if my addition turns out right!

    Planning to brush the top with a little oil and sprinkle with sea salt, since that is what my local bakery does, and it’s delicious that way.

    Looking forward to serving this tonight with grilled pork chops and vegetables!

  131. Wayfaring Wybles September 9, 2015 at 3:51 pm #

    This is a fantastic recipe. Might become a staple in our household!

  132. Alex September 19, 2015 at 2:40 am #

    Just finished making this for my fiancée’s bridal shower tomorrow (and I’ve never baked bread before!). Tasted a small slice and oh my, delightful! Thanks for the recipe. One to add to our rotation this winter!

  133. Tamarack November 3, 2015 at 10:13 am #

    Making this in the bread machine (dough only). 1 1/2 cups of flour and 1 cup water made sloppy glue. i added approximately another cup of white whole wheat flour before it formed the proper dough consistency. Can you really make this beautiful loaf of bread with the proportions listed in the recipe???

    • Jessie Davis November 5, 2015 at 8:03 am #

      This recipe isn’t made for a bread machine so the proportions work nicely if you knead by hand.

  134. Annie November 22, 2015 at 11:41 am #

    I only have fresh rosemary. Will that burn in the oven if I put that on top of the bread instead of dried rosemary?

    • Jessie Davis November 25, 2015 at 8:23 am #

      I think it should work! If it does start to brown too fast you can lightly tent the loaf with aluminum foil partway through cooking.

  135. Maratha February 24, 2016 at 12:20 pm #

    I thought this pin said, “make in your crockpot”. Did I miss something?

    • Jessie Davis February 26, 2016 at 7:34 am #

      no someone mislabeled it on pinterest

  136. Marilyn March 7, 2016 at 7:01 pm #

    The aroma in my home while it was baking was wonderful! Tasted wonderful & it will now become a staple. Thank you!

  137. Kathy April 4, 2016 at 10:11 pm #

    I live at 7500 feet. Has anyone made this bread who lives in high altitude?

    • Jessie Davis April 5, 2016 at 2:43 pm #

      I actually live in Colorado now myself and haven’t had any trouble with yeast breads at high altitude. If anything, they rise a little quicker, that’s it. You can shorten the rise time if needed or decrease the yeast a bit if you want. (Cookies, muffins, and cake I have to adjust though.) Enjoy!


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