The aroma of fresh rosemary and olive oil wafting through your kitchen is one of life's simple pleasures. This rustic bread brings together classic Mediterranean flavors in a loaf that's both beautiful and delicious. With a golden crust and tender, herb-flecked interior, it's perfect alongside soups, salads, or simply dipped in extra virgin olive oil.
Ingredients
For the dough:
- 3½ cups bread flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 2 tablespoons fresh rosemary, finely chopped
- 1½ cups warm water
- ⅓ cup quality extra virgin olive oil, plus more for topping
- 1 tablespoon honey
For topping:
- Flaky sea salt
- Additional fresh rosemary sprigs
- Extra virgin olive oil for brushing
Instructions
- In a large bowl, combine the flour, yeast, and salt. Add the chopped rosemary and mix to distribute the herbs evenly throughout the dry ingredients.
- In a separate bowl, whisk together the warm water, olive oil, and honey until well combined. Create a well in the center of the dry ingredients and pour in the liquid mixture.
- Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet and let rise again for 30 minutes.
- While the dough is rising, preheat your oven to 400°F (200°C). Once the dough has risen, use your fingertips to dimple the surface. Brush generously with olive oil and sprinkle with flaky sea salt and additional rosemary sprigs.
- Bake for 25-30 minutes, until golden brown and hollow-sounding when tapped on the bottom. Transfer to a wire rack to cool.
Tips for Success
The key to this bread's exceptional flavor lies in using high-quality ingredients. Choose a fruity, robust extra virgin olive oil and fresh rosemary rather than dried. The honey might seem like an unusual addition, but it helps feed the yeast and creates a beautifully bronzed crust.
Let the bread cool for at least 20 minutes before slicing to allow the crumb to set properly. This bread is at its absolute best when served slightly warm, though it will keep for several days stored in an airtight container at room temperature.
Whether you're an experienced baker or new to bread-making, this recipe offers reliable results and impressive flavor. The combination of rosemary and olive oil creates a loaf that's both aromatic and delicious – perfect for your next Mediterranean-inspired meal or as an elevated addition to your daily bread basket.
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