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This Rosemary Bread has a nice soft crust and is full of flavor thanks to the rosemary. It’s a perfect Macaroni Grill Copycat recipe.
Why You’ll Love This Recipe!
It’s delicious! I woke up the other morning thinking about this rosemary bread. It had been years since I had made it so I figured it was time to make it again and share it with you. I first had this bread at Macaroni Grill, an Italian restaurant chain that I don’t think is around any longer. This texture and flavor of this rosemary bread copycat recipe is spot on!
It’s easy. If you don’t have much experience with bread making, this is a good recipe to start with.
It makes two loaves. I love when I have enough to share with someone else!
Ingredients Needed
- Sugar. I use granulated sugar but you can also substitute in honey.
- Dry active yeast. Be sure and check the expiration date! If you have questions about working with yeast check out my post here.
- Salt. I use sea salt or kosher salt in the dough and then a coarse salt for sprinkling on top of the dough.
- Rosemary, I prefer to use fresh herbs but you can substitute with 1 Tbsp dried rosemary.
- Flour. I always use unbleached all purpose flour.
- Butter. I use salted butter but you could also use olive oil.
- Cornmeal for sprinkling
How to Make Rosemary Bread
- Dissolve sugar and yeast into warm water in the bowl of a stand mixer or a large bowl and allow to sit until bubbly.
- Stir in salt, 1 1/2 Tbsp fresh rosemary or 3/4 Tbsp dried rosemary and flour.
- Mix using a dough hook until dough forms and then knead until soft, about 5 minutes or 10 minutes if kneading by hand.
- Spray inside of a bowl with cooking spray or coat with oil.
- Place dough in bowl, cover with a cotton towel and allow to rise for 1 hour or until double.
- Punch down dough and place on a lightly floured work surface. Form into two round loaves.
- Cover a baking pan with parchment paper and sprinkle with cornmeal and place loaves onto sheet.
- Brush with melted butter or olive oil, sprinkle with remaining rosemary and with some coarse salt.
- Cover with plastic wrap and allow to rise in a warm place for 1 hour or until double.
- Heat oven to 375 degrees F. and bake for 15 minutes or until golden brown. Cool on a rack.
Pair Rosemary Bread with:
Tips from leigh Anne
- I like to use my oven to proof my rosemary bread dough. I just turn the light on and place the covered bowl of dough into the oven. Don’t forget it is in there though and turn on the oven!
- You can also substitute the rosemary for other fresh herbs such as oregano or thyme.
- Allow the rosemary bread to cool for 5-10 minutes before slicing into it, if you can!
Frequently Asked Questions
Can I make one larger loaf of rosemary bread instead of two?
You could make one larger loaf but I like to make two so that I have one to share! I think bread always tastes better if it’s shared with someone else. Your bake time will be a bit longer if making one large loaf.
Can I use rapid rise yeast instead?
You can! Just add the yeast in with the flour and don’t proof it in the water.
For more delicious bread recipes check out these:
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Rosemary Bread
Ingredients
- 1 Tbsp granulated sugar
- 1 cup warm water
- 1 Tbsp active dry yeast
- 1 tsp salt
- 2 Tbsp rosemary fresh or 1 Tbsp dried rosemary
- 3 cups all purpose flour start with 2.5 and add more as needed.
- coarse salt for finishing
- 2 Tbsp butter melted
- cornmeal for sprinkling
Instructions
- Dissolve sugar and yeast into warm water in a bowl and allow to sit until bubbly.
- Add in salt, 1 1/2 Tbsp fresh rosemary or 3/4 Tbsp dried rosemary and flour.
- Mix until dough forms and then knead until soft, about 10 minutes.
- Spray inside of a bowl with cooking spray or coat with oil.
- Place dough in bowl and allow to rise for 1 hour or until double.
- Punch down dough and form into two round loaves.
- Cover a baking sheet with parchment paper and sprinkle with cornmeal and place loaves onto sheet.
- Brush with melted butter, sprinkle with remaining rosemary and with some coarse salt.
- Cover with plastic wrap and allow to rise in a warm place for 1 hour or until double.
- Heat oven to 375 degrees F. and bake for 15 minutes or until golden brown.
Tips & Notes:
Nutrition Facts:
Originally shared February 2017
Aria says
I don’t see a step for adding flour.
Leigh Anne Wilkes says
It is in Step two along with the salt and rosemary.
Cudcudcud says
I made this a couple weeks ago and it turned out fantastic! Thank you! I am now trying to figure out how to adapt it as a pizza crust because my husband thinks it may be amazing. Any thoughts?
Leigh Anne Wilkes says
I think it could totally work, just roll it out thin for pizza dough. Let me know how it works!
Kyla says
Good God, this recipe is divine! We devoured the first batch and quickly made another batch omitting the rosemary for plain white bread. The crust is flaky and the inside is soft, but it toasts perfectly!! It is so stinking good! Makes a grilled cheese that will blow your mind too.
Michella Pace says
Love this! used it Christmas Eve! Big hit
Shannon says
Amazing ! I’m giving this bread to my mom on Christmas Eve to go with our meal. Thanks for sharing your recipe, I will make it again. I used my kitchen aid mixer to knead the dough for me for 3 minutes on the second from the lowest speed as Sarah did after mixing it to form a ball on the lowest setting. I also chopped the fresh rosemary up as you recommended.