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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
Sarah says
Make this bread! It is so so good! I use my Kitchenaid mixer with the dough hook attachment. After adding the salt, Rosemary and flour, mix on lowest speed until dough forms. Then mix on second speed for 2 minutes and it’s done kneading and ready to be put in the greased bowl to rise. That is the only thing I do different to save on kneading time. Thank you so much for this recipe. I will be making it again and again!
Leigh Anne Wilkes says
So glad you loved the bread!
TIH says
Amazing recipe! So easy to make! Thanks for sharing. I was wondering if I could leave the bread rise overnight or for a few hours? Would that result in overproofing? Thanks!
Leigh Anne says
I would probably refrigerate it if I was going to do it overnight or it will overproof I think.