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
INGREDIENTS
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
DIRECTIONS
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)
Your rosemary olive oil bread looks spectacular! Can’t wait to give it a try. 🙂
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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?
This recipe is not for a slow cooker. I think someone might have incorrectly pinned it on pinterest that way. Sorry.
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!
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.
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best bread I ever made ! thank you very much for the recipe !! my hobby loved it too ^_^
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!
Thank you so much for sharing!
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 ^^;)
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.
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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!
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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!
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!
Thank you Lila! Pinterest is great but it can be frustrating too 🙂
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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??
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?
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Hey might you have a gluten free version of this recipe?
Sorry I don’t have any experience baking gluten-free. Anyone else?
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!
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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.
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!
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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
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.
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!
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!
Do you use one packet or two of yeast?
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.
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!
If you don’t have a pizza stone, what would you recommend using instead?
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).
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Oh my gosh! This looks amazing! Pinning this to make it – yummy!!
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: http://pinchofyum.com/roasted-garlic-rosemary-pumpkin-hummus
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How would I alter the baking time if I want to split this into small dinner rolls?
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!
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!
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.
Thanks!
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!
Thanks! I’ll try it as is … looks delicious.
I repinned but took off the Crockpot part.
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!
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! 🙂
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Sounds delicious. Where’s the print button??
Sounds great, but I was hoping that is WAS cooked in a crockpot like Pintrest said. Oh well… might give it a try anyway.
Can this be baked in a cast iron pot without the lid?
sorry, I don’t have any experience with that– anyone else?