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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
Dayna says
I have never used fresh rosemary before, but a friend just gave me some today. I was wondering if you chop the rosemary or leave it whole when you make this bread.
Leigh Anne says
You can do either – I usually just rough chop it a bit.
Dayna says
Thank you. Going to make this recipe today. Will let you know how it turned out.
Dayna says
Just finished making a double batch which I turned into 9 mini loaves. Turned out wonderful. Very mild with the fresh rosemary. I’m on my second double batch right now. I will be taking them to my elderly neighbors so that I can’t check on them to see how they are doing during this pandemic. I’ve been doin this every week with different goodies. Thank you for the wonderful recipe.
Shirley Brown says
Leigh Anne,
I appreciate the way you present your recipes with pictures. Sometimes when you read a recipe you assume you are doing it correctly. With your recipes, you know what to expect.
Love the smell of fresh rosemary. Can’t wait to try this one.
Thanks!
Leigh Anne says
Thank you so much! I really appreciate your kind comment. Rosemary is a favorite of mine too
ColleenB.~Texas says
This can also be baked in 2 bread pans can it not?
Leigh Anne says
Sure, the bake time may be different as the bread will be thicker.
Andrea says
Can this be made gluten free? I so enjoy reading your blog, so many interesting ideas.
Leigh Anne says
Andrea, If you have a glulten free flour you like try using it and see how it works. I have never tried it gluten free.
Patricia says
Do you think this Rosemary Bread recipe would bake up just as
good in a bread maker?
Leigh Anne says
Patricia, I don’t have a bread maker and am not familiar with how they work so I’m not sure but I’d give it a try!!