Rosemary Bread Recipe: 7 Easy Steps to Bakery-Style Loaf

There's something magical about pulling a golden loaf from your oven, the scent of fresh rosemary filling every corner of your kitchen. I've been baking bread for years, and this rosemary bread recipe never fails to impress family and friends. The crispy crust gives way to a soft, herb-infused interior that makes even a simple dinner feel special.

This homemade rosemary focaccia style loaf doesn't require fancy equipment or professional skills. Whether you're new to baking or have made countless loaves, this rosemary bread recipe will become your go-to for breakfast, weeknight dinners, holiday gatherings, or Sunday brunches. The best part? You probably have most ingredients sitting in your pantry right now.

Overhead view of a rustic homemade rosemary bread recipe loaf with golden crust and rosemary sprigs on a white kitchen counter.

What Makes This Rustic Rosemary Loaf Different

I grew up watching my grandmother knead dough every Sunday morning, her hands working the fragrant herbs into each loaf with care. That's where this rosemary bread recipe comes from; a family tradition that combines Italian herb bread techniques with modern simplicity. The secret lies in using both fresh rosemary and olive oil, which create moisture and depth of flavor you won't find in store-bought versions.

This artisan rosemary bread pairs beautifully with hearty soups, grilled meats, or simply torn apart and dipped in balsamic vinegar. I've served this rosemary bread recipe at countless dinner parties, and guests always ask for seconds. The rustic appearance makes it look impressive, but the actual work is minimal; mostly just waiting for the dough to rise while you go about your day.

Jump to:

Ingredients
Instructions
Expert Cooking Tips
Recipe Variations & Substitutions
Equipment Recommendations
Storage & Meal Prep Tips
The Sunday Morning Secret That Changed Everything
FAQ
Bringing It All to Your Table
Related
Pairing
Rosemary Bread Recipe

Ingredients

For the Dough

All-purpose flour
Active dry yeast
Warm water
Olive oil
Honey
Salt
Fresh rosemary, finely chopped (or dried rosemary as substitute)

For Topping

Garlic, minced (optional)
Olive oil
Fresh rosemary
Coarse sea salt

Overhead shot of rosemary bread ingredients including flour, rosemary sprigs, olive oil, honey, yeast, and garlic on a white kitchen counter.

See recipe card for quantities.

Instructions

Activate the Yeast

Pour warm water into a large mixing bowl
Sprinkle yeast and honey over the water
Stir gently and let sit for 5-10 minutes until foamy
If the mixture doesn't foam, your water was too hot or the yeast is expired; start over with fresh ingredients

This crucial first step ensures your rosemary yeast bread will rise properly. The foam means the yeast is alive and ready to work.

Mix and Knead the Dough

Add olive oil, salt, and chopped fresh rosemary to the yeast mixture
Gradually add flour, one cup at a time, stirring with a wooden spoon
Once the dough becomes too thick to stir, turn it onto a floured surface
Knead for 8-10 minutes until the dough is smooth and elastic
The dough should be slightly sticky but not wet; add more flour if needed, one tablespoon at a time

Your arms might get tired, but this kneading develops the gluten that gives bread its structure. For a no-knead rosemary bread variation, you can let the dough rest for 12-18 hours instead.

First Rise

Lightly oil a large bowl
Place the dough inside and turn it to coat all sides with oil
Cover with a damp kitchen towel or plastic wrap
Let rise in a warm, draft-free spot for 60-90 minutes until doubled in size
Test if ready by gently pressing two fingers into the dough; if the indentation remains, it's ready

I usually place my bowl near (but not on) a warm stove or in an oven with just the light on. The warmth speeds up the rising process.

Shape and Second Rise

Preheat your oven to 375°F during the last 15 minutes of rising
Punch down the dough to release air bubbles
Turn onto a lightly floured surface and shape into a round or oval loaf
Place on a parchment-lined baking sheet or in a greased loaf pan
Cover again and let rise for 30-45 minutes until puffy

Expert Cooking Tips

Temperature Matters

Water temperature is critical when working with yeast. Too hot (above 120°F) kills the yeast; too cold (below 100°F) and it won't activate properly. I keep an instant-read thermometer in my kitchen drawer specifically for bread baking. Aim for 105-110°F for perfect results every time.

Fresh vs. Dried Rosemary

While fresh rosemary gives the best flavor and aroma, dried works in a pinch. Use one-third the amount of dried rosemary since it's more concentrated. Strip fresh rosemary leaves from the woody stems and chop finely; large pieces can be tough to chew in the finished bread.

The Windowpane Test

To check if you've kneaded enough, stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, you're done. This means the gluten is properly developed for a good rise and texture.

Achieving a Crispy Crust

Here's my favorite trick for bakery-style crust: place a metal pan on the bottom oven rack while preheating. When you put the bread in, add a cup of hot water to the pan and quickly close the oven door. The steam creates a crispy, golden crust that rivals professional bakeries.

Flavor Boosting Options

Add minced garlic during the kneading stage for rosemary and garlic bread
Sprinkle grated Parmesan on top before baking for rosemary parmesan bread
Mix in sun-dried tomatoes for Mediterranean flair
Brush with garlic butter immediately after baking for extra richness

Common Mistakes to Avoid

Don't rush the rising times; patience gives you better texture and flavor. Avoid adding too much flour during kneading, which creates dense, dry bread. Always let your bread cool for at least 15 minutes before slicing, or the interior will be gummy.

Recipe Variations & Substitutions

Dietary Modifications

For those following specific diets, this easy rosemary bread adapts beautifully. Whole wheat flour can replace up to half the all-purpose flour for added nutrition and a nuttier flavor. Just note that whole wheat absorbs more liquid, so you might need an extra tablespoon or two of water.
Low-carb bakers can experiment with almond flour blends, though the texture will be denser and you'll need to add xanthan gum for structure. For rosemary sourdough bread, replace the yeast with 1 cup of active sourdough starter and reduce the water by ½ cup.

Flavor Variations

Rosemary and Sea Salt Bread: Keep the recipe simple but brush with olive oil and sprinkle generously with flaky sea salt before baking. The contrast between herbaceous rosemary and mineral-rich salt is stunning.
Rosemary Lemon Bread: Add 2 tablespoons of lemon zest to the dough for a bright, unexpected twist. This version is wonderful with fish or chicken dishes.
Rosemary and Thyme Bread: Use 2 tablespoons rosemary and 1 tablespoon fresh thyme for a more complex herb profile. This combination smells incredible and tastes even better.
Garlic Herb Bread: Add 4 minced garlic cloves and 1 tablespoon Italian seasoning to create the ultimate garlic rosemary bread recipe. Perfect alongside pasta or as sandwich bread.

Texture Variations

For crusty rosemary bread with a chewier interior, bake at 400°F for the first 15 minutes, then reduce to 375°F for the remaining time. This creates more oven spring and a thicker crust.
Want an easy rosemary bread that's softer? Add 2 tablespoons of butter to the dough and bake in a loaf pan. This creates a tender crumb perfect for sandwiches.
For no-knead rosemary bread, mix all ingredients in a bowl without kneading, then let rise for 12-18 hours at room temperature. Shape and bake; the long fermentation develops flavor naturally.

Equipment Recommendations

Large mixing bowl ; glass or ceramic works best as they retain warmth during rising
Wooden spoon or Danish dough whisk ; makes mixing easier before kneading begins
Instant-read thermometer ; ensures water temperature is perfect for yeast activation
Kitchen scale (optional but recommended) ; measuring flour by weight gives more consistent results
Baking sheet or Dutch oven ; a Dutch oven creates professional-level crust for artisan rosemary bread
Parchment paper ; prevents sticking and makes cleanup effortless
Bench scraper ; helpful for handling sticky dough and cleaning your work surface
Wire cooling rack ; allows air circulation so the bottom doesn't get soggy

Budget alternative: Don't have a Dutch oven? A regular baking sheet works perfectly for this rosemary bread recipe. Just use the steam pan trick I mentioned earlier.

Storage & Meal Prep Tips

Room Temperature Storage

This olive oil rosemary bread stays fresh at room temperature for 2-3 days. Wrap cooled bread tightly in aluminum foil or place in a bread box. Don't use plastic bags; they make the crust soft and chewy rather than crispy.

Refrigeration

I don't recommend refrigerating bread as it actually speeds up staling. The cold temperature causes the starch molecules to recrystallize faster, making bread dry and hard.

Freezing Instructions

This rustic rosemary baking recipe freezes beautifully for up to 3 months. Let the bread cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Label with the date so you remember when you froze it.
To thaw, leave at room temperature for 2-3 hours still wrapped. For that fresh-baked taste, warm in a 350°F oven for 10 minutes after thawing.

Make-Ahead Options

Prepare the dough through the first rise, then punch it down and refrigerate overnight. The next day, let it come to room temperature (about 30 minutes), shape, allow the second rise, and bake. The cold fermentation actually improves the flavor.
You can also freeze shaped, unbaked loaves. After shaping, wrap and freeze immediately. When ready to bake, let thaw and rise for 2-3 hours, then bake as directed.

The Sunday Morning Secret That Changed Everything

My grandmother taught me this trick on a rainy Sunday when I was twelve years old, and it transformed my rosemary bread recipe forever. After the dough completes its first rise, she would gently stretch it into a rectangle and fold it like a letter; bottom third up, top third down, then in half from the sides. This simple folding technique creates internal layers that make the bread incredibly light and creates beautiful air pockets throughout.

The second secret involves timing. Most recipes tell you to bake immediately after the second rise, but waiting an extra 10 minutes makes all the difference. This short rest allows the gluten to relax slightly, giving you a more tender crumb while maintaining that gorgeous crispy exterior. These two small adjustments turn good homemade rosemary focaccia into something truly memorable. Every time I bake this rosemary bread recipe using these techniques, I remember her flour-dusted apron and patient smile.

FAQ

Can you use fresh rosemary in bread?

Absolutely! Fresh rosemary is ideal for this rosemary bread recipe because it provides the best flavor and aroma. Strip the leaves from the woody stems and chop finely before adding to your dough. Use about three times more fresh rosemary than you would dried, as fresh herbs are less concentrated.

What type of flour is best for rosemary bread?

All-purpose flour works perfectly for most home bakers making this easy herb bread loaf. It has enough protein (10-12%) to develop good gluten structure while staying tender. Bread flour (12-14% protein) creates a chewier texture if you prefer rustic artisan bread. For a heartier loaf, substitute up to half with whole wheat flour.

What is rosemary bread at Jersey Mike's?

Jersey Mike's serves rosemary parmesan bread, a soft white sub roll infused with rosemary and topped with Parmesan cheese. While their version is proprietary, you can recreate a similar taste at home using this rosemary bread recipe by shaping the dough into sub rolls, sprinkling with Parmesan, and baking until golden.

How much rosemary should I put in my bread?

For a standard loaf, 3 tablespoons of fresh chopped rosemary (or 1 tablespoon dried) provides noticeable flavor without overwhelming other ingredients. Start with less if you're unsure; you can always add more in your next batch. For stronger rosemary flavor in your bakery style rosemary bread, increase to 4 tablespoons fresh.

Bringing It All to Your Table

This rosemary bread recipe has earned its place as a staple in my kitchen, and I hope it does in yours too. The combination of crispy crust, tender crumb, and aromatic herbs makes it perfect for everything from casual weeknight dinners to special holiday meals. Once you master this basic rosemary bread recipe, you'll find yourself baking it weekly.

The beauty of this Italian herb bread loaf is its versatility. Serve it alongside a steaming bowl of soup, toast thick slices for sandwiches, or simply tear it apart warm from the oven with good butter. It pairs wonderfully with dishes like our Whole Wheat Sandwich Bread Recipe when you want variety on your bread basket, or alongside protein-rich meals like our Goat Cheese Omelette Recipe for a complete brunch spread. The simple act of breaking bread together brings people closer, and this rustic rosemary loaf makes every meal feel like a celebration.

Warmly-By Lisa Johnson 🌿

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Pairing

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