Rosemary Bread

Rosemary Bread

Course Bread
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 loaves
Author Leigh Anne Wilkes


  • 1 Tbsp granulated sugar
  • 1 cup warm water
  • 1 Tbsp active dry yeast
  • 1 tsp salt
  • 2 Tbsp fresh rosemary or 1 Tbsp dried rosemary
  • 2.5 - 3 cups all purpose flour
  • coarse salt for finishing
  • 2 Tbsp butter melted
  • cornmeal for sprinkling


  • 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.