Homemade Rosemary Bread (Copycat recipe - Macaroni Grill)
This Homemade Rosemary Bread is a simple yeast bread infused with fresh rosemary and is free-formed, so no special pans are needed. The recipe makes two loaves with a golden crust and soft and fluffy on the inside, making it perfect to enjoy.
Servings: 2 loaves
Equipment
- KitchenAid stand mixer (comes with a large bowl)
- Large bowl (if your mixer doesn't come with one)
- large baking sheet or two medium ones
Ingredients
- 1 cup warm water 110-115 degrees
- 1 packet of active dry yeast (I like to use Fleischmann's yeast) 1/4 oz packet
- 2 teaspoon sugar
- 2 tablespoon extra virgin olive oil divided
- 2 ½ cups all-purpose flour plus more for dusting
- 3 ⅓ tablespoon chopped fresh rosemary divided
- 1 teaspoon fine salt
- ¼ teaspoon coarse kosher salt optional
Instructions
- In a large bowl of a stand mixer, whisk together ¼ cup water, yeast and sugar until yeast has dissolved. Let rest for 5 minutes.
- Add 1 tablespoon olive oil, the remaining ¾ cup warm water, 1½ cups flour, 3 tablespoons rosemary and fine salt - using the paddle attachment of your stand mixer, blend mixture until combined. I found that using the paddle attachment instead of the dough hook for this step was easier to combine the ingredients. Alternatively, you can mix it with a wooden spoon.
- Switch the paddle attachment on stand mixer to a hook attachment and add in 1 cup flour and knead mixture on medium speed until smooth and elastic. Add additional flour as needed if dough is sticking to bowl.
- Cover bowl and allow to rest in a warm place until more than doubled in size, about 1 ½ - 2 hours.
- Scoop dough out of bowl and divide into two equal portions.
- Spray two baking sheets with non-stick spray or grease them with olive oil.
- Lightly dust a clean work surface with flour and shape each dough section into rounds or ovals while folding tops into the middle and then tucking and pinching seams on the bottom.
- Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1½ hours.
- Preheat oven to 400 degrees.
- Bake in preheated oven for 10 minutes, the remove from oven and brush loaves with remaining 1 tablespoon olive oil and sprinkle tops the remaining 1 tablespoon rosemary and with a bit of kosher salt.
- Return to oven and bake 10 - 15 minutes longer until golden brown.
Notes
see blog post for tips and variations