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This Rosemary Bread, Macaroni Grill Copycat bread has amazing flavor and would be the perfect accompaniment to any dinner menu.
Have you ever woken up in the morning thinking about a recipe or something you’ve eaten in the past. It happens to me quite often. The other day I woke up thinking about this Rosemary Bread. It had been years since I had made it but I was craving it for some reason. I’m not sure what set off the craving. I first had the bread at Macaroni Grill, an Italian restaurant chain that I don’t think is even in Portland any longer. A friend had given me a copycat recipe for it and I made it at home quite often after I first got the recipe. I especially loved to serve it with soup or this favorite pasta, Penne Rustica (also a copycat recipe from Macaroni Grill).
I decided I needed to make it this past weekend so I went to the blog to get the recipe and much to my surprise, it wasn’t on the blog! All my favorite recipes are on the blog. I’m not sure how I missed this one but I’m about to remedy that. The recipe makes two small round loaves and comes together quickly and easily. I like to make it with fresh rosemary but if all you have is dried rosemary that will work but be sure and try it with fresh rosemary sometime! If you use dried rosemary, use half the amount of fresh rosemary.
I gave it a coat of melted butter, some additional fresh rosemary on top and a sprinkle of my favorite flaked salt from Jacobson Salt. You can also play around with some of your other favorite herb combinations to change things up. I served it this weekend with some homemade tomato soup.
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.
Printable Recipe for Rosemary Bread
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.
Nutrition Facts:
For more delicious bread recipes check out these:
Herbed Oatmeal Bread from Your Homebased Mom
Cheesy Garlic Cornbread Drop Biscuits from The Cookie Rookie
Bloomin’ Herb Bread from Wishes and Dishes
Rosemary Sea Salt Sweet Potato Biscuits from The Country Cleaver
Italian Herb Breadsticks from Your Homebased Mom
No Knead Cottage Cheese Dill Bread from Foodie with Family
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!!