Rosemary & Olive Oil Bread’s appeal is a centuries-old Mediterranean recipe that uses olive oil and herbs. Rosemary and olive oil added flavor and preserved bread. The perfect Rosemary Olive Oil Bread requires a few crucial elements that work together to create a flavorful symphony. Flour, yeast, olive oil, rosemary, salt, sugar or honey, and water. Dried rosemary has a milder flavor than fresh rosemary.
Rosemary Olive Oil Bread tastes best with olive oil, however, other oils can be used. Rosemary Olive Oil Bread can be refrigerated at room temperature for 3–4 days. Thyme, oregano, and garlic powder can flavor it. The bread goes well with soups, stews, roasts, and bruschetta. To prepare yeast-less bread, form it into a ball and set it in a greased bowl.
In a large basin, combine flour, salt, olive oil, rosemary, and activated yeast. Knead the dough for 10 minutes. 1-2 hours in a warm, draft-free place will double the dough. Place the bread on a parchment-lined baking pan. Bake the bread until it’s golden brown and hollow. For extra flavor, spray olive oil on the dough and sprinkle fresh rosemary leaves before baking at 425°F (220°C). Bake the risen loaf for 25–30 minutes in a preheated oven until it’s golden brown and hollow when tapped. After baking, cool the bread before slicing and serving. Rosemary Olive Oil Bread is a delicious herb-and-oil dish. It can replace fresh rosemary and be stored in an airtight container or securely wrapped in plastic wrap at room temperature for 3-4 days or frozen for longer.
All-purpose flour, yeast, water, olive oil, rosemary, and salt make excellent Rosemary Olive Oil Bread. The rustic charm and delicious flavor of this meal will wow guests. The preparation guides you step-by-step. The key steps in preparing Rosemary Olive Oil Bread include proofing the yeast, mixing the dough, kneading it, rising it, shaping the bread, baking, and cooling. Let the yeast foam in warm water for a few minutes.
Serve bread after cooling. Rosemary Olive Oil Bread is a delectable bread created with fresh rosemary sprigs, high-quality extra virgin olive oil, proper kneading, rising conditions, slashing, steam in the oven, and cooling time. Garlic and parmesan, sun-dried tomatoes, black olive, caramelized onion, cheddar, and jalapeño can be tried. It enhances bread with various cuisines and spreads. Extra virgin olive oil, minced garlic, dried herbs, and salt make Rosemary Olive Oil Bread.
It can be served with cheese and cured meats, olives, and pickles for a cheese and charcuterie board, or with soup or stew for a hearty meal. For the best flavor, add dried rosemary and adapt the recipe for a bread machine. Rosemary Olive Oil Bread is a tasty, artisanal bread made with rosemary and olive oil. It can be kept at room temperature for 2–3 days in an airtight container or bag, or frozen for longer.
Rosemary Olive Oil Bread Recipe: A Step-by-Step Guide
Follow this simple yet rewarding recipe to create your very own Rosemary Olive Oil Bread. This recipe yields a single loaf of bread.
Ingredients:
- 3 cups bread flour
- 2 ¼ teaspoons instant yeast
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or sugar
- 1 ¼ cups warm water
Instructions:
- In a large mixing bowl, combine the flour, instant yeast, finely chopped rosemary leaves, and salt. Mix well to evenly distribute the ingredients.
- Create a well in the center of the dry ingredients and pour in the olive oil, honey (or sugar), and warm water.
- Using a wooden spoon or your hands, stir the mixture until a rough dough forms.
- Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Add more flour if necessary, but be cautious not to make the dough too dry.
- Shape the dough into a ball and place it in a greased bowl, turning it to coat it with the oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.
- Once the dough has risen, gently punch it down to release any air pockets. Transfer it to a lightly floured surface.
- Shape the dough into your desired loaf shape, such as a round boule or an elongated loaf.
- Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with the kitchen towel and let it rise for an additional 30-45 minutes.
- Meanwhile, preheat your oven to 425°F (220°C).
- Optional: Before baking, you can brush the top of the dough with some olive oil and sprinkle additional fresh rosemary leaves for an extra burst of flavor and an appealing appearance.
- Place the risen loaf in the preheated oven and bake for about 25-30 minutes, or until the bread turns golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing and serving.