Incredibly tasty Olive Oil and Rosemary Artisan Bread Recipe
This Olive Oil and Rosemary Artisan Bread Recipe is one of my favorite bread recipes. It's rustic profile is visually appealing and the flavor is to die for. It makes a great bread for a dinner that has a meat entree so this is what I am planning to go with my Slow Cooker Ham Recipe for Easter. Not only will it be delicious but it will add to the beauty of the Easter tablescape. I don't know what it is about homemade rustic artisan bread but it has a real appeal for men in my family. I will have to secure the loaf in an undisclosed location until dinner time or I will find some of it missing for sure!
This artisan bread recipe is something I can bake the day before. I love getting as much of the prep work for a holiday meal done ahead of time. Easter is a particularly busy one because we go to church and have dinner when we get home. Nobody in my family has the patience to wait for hours while I get dinner ready so I have to have a plan. I precook as much as possible and reheat things like veggies and sides. Home baked bread is not difficult and I don't understand why the younger generation shys away from it and opts for commercially produced bread. All you need is a sturdy stand mixer (I have my 27 year old Kitchenaid) and a little time. If you work all week, do your baking on the weekend. It doesn't take much more than 15 minutes to pull the dough together, then you let it rise on its own checking it once in the process. Then pop it in the oven. Baking the bread only requires about 20 minutes of your time and what a wonderful aroma fills your home when it is baking. Try it once and you won't ever want bread from the store again! To make this recipe, you'll need 3 pieces of cookware - , a cookie sheet with no sides, a metal ½ sheet, and a pizza stone. You can make it without a pizza stone, using a cookie sheet, but the pizza stone cooks it very evenly.
Olive Oil and Rosemary Artisan Bread Recipe
Try this Olive Oil and Rosemary Artisan Bread Recipe and give the family a real treat. Baking your own bread is not as difficult as you might think!
- Prep Time: 2 hours 30 mins
- Cook Time: 20 mins
- Total Time: 2 hours 50 mins
- Yield: 1 loaf 1x
- Category: Artisan Bread
- Cuisine: American Contemporary
Ingredients
- 1 c. water
- 2 ½ tsp. active dry yeast (I use Fleischmans)
- 2 tsp. sugar
- 2 tbs. olive oil
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 3 tbs. fresh rosemary, chopped
- 2 ½ - 3 c. flour
Instructions
- Combine the water (warm), yeast, and sugar in the "pre-warmed" bowl of your stand mixer. The water should be 110-120 degrees. Stir until the yeast dissolves and set aside until the mixture becomes bubbly. It will take about 10 minutes.This step is called "proofing the yeast" in "baker -speak".
- In a separate bowl, combine the salt, pepper, rosemary,and 2 ½ c. flour.
- Pour olive oil into the wet ingredients, and start the stand mixer (with dough hook attached) to mix. Add the flour mixture ½ c. at a time, and continue mixing until the dough forms a ball, clinging to the dough hook and has pulled away from the side of the bowl.
- Continue to knead with the dough hook for 5 minutes. If the dough stays sticky, add the additional ½ c. of flour.
- Place the dough in a greased bowl (I use glass or ceramic not plastic). Cover with a damp towel and place in a warm, draft free place until it doubles, about 1 hour.
- Punch the dough down, and turn out on a floured surface.
- Shape it into a round or oval loaf. Put a piece of parchment paper on a flat cookie sheet (no sides) and sprinkle it with corn meal. Place the loaf on the sheet: cover, and let rise to double once again.
- Place your pizza stone in the oven on the middle shelf, a half sheet pan on the bottom shelf, and preheat to 450 degrees.
- When the dough is done rising carefully remove covering, and carefully make a ¼" deep cut with a sharp knife across the top of the loaf for decorative appeal (if you want).
- Gently slide the loaf on the parchment paper, onto the pizza stone. Add 1 cup of water to the half sheet pan on the bottom rack (this will create stem in the oven that will make for a crispy crust). Reduce oven temp to 400 degrees.
- Bake for 20 minutes and then check it, The top should be golden brown. Tap the loaf, you are looking for a hollow sound which will indicate it is done baking. If not done, put in for 5 mins more and check again.
Darla Bergman says
I want to make this bread, I've never made any bread...ever😬 I bought this kind at my local Kroger, and was immediately hooked, then they discontinued it. I've had MANY different kinds, trying to find one similar to the one I fell in love with, and no luck. My question is, can I make this by hand, I don't have a mixer? Thank you in advance 😃
Sheryl Thompson says
You certainly can make this by hand, the same way humans have been making bread for centuries. You replace the work done by the mixer with your hands by doing a physical process called "kneading the dough". Here is a link to a YouTube video explaining the process - How To Knead Bread by King Arthur Flour
Glenn says
Putting the olive oil and rosemary into the oven in two mins but sliding parch,ent and bred into oven Is that the intent? Have a tough time sliding raised loaf off of the parchment and onto the stone
Sheryl Thompson says
You should slide the loaf, while on the parchment paper, onto the pizza stone. The parchment paper stays with the bread through the whole process.
Christine says
Just made this. I used almond milk instead of water. This recipe is a keeper. Thank you for sharing!
Murray Gonzalez says
Which type of flour do you recommend?
We bought a loaf of this type of bread at the Chattanooga Market last Sunday and we gobbled it up. So delicious! Now we want to make some more. Thank you so much for the recipe!
Sheryl Thompson says
I use Gold Medal All Purpose most of the time. It is available most everywhere.
Bernice P. Daugherty says
Can this bread be raised and baked in a loaf pan? Metal? Silicone?
Sheryl Thompson says
Yes, it could. I've never done it that way but any bread can be done in a loaf pan by just adjusting the process times.
Bernice P. Daugherty says
On my first time try I followed the recipe minute for minute and measurement for measurement. The dough refused to hold it's shape. I used the additional 1/2 cup of flour but I have a fairly flat loaf in the oven now. I'll try it again with more flour and a bit more yeast as I've found this to work with other bread recipes. My kitchen smells wonderful and I have a large rosemary bush in my back garden. Hope the next one turns out better.
Sheryl Thompson says
Humidity and altitude can have an effect on baking. So you may have to make some adjustments to amount of liquid and flour. Also be sure your yeast is fresh.
Laurie says
This bread is amazing! I went out and bought 4 rosemary plants to try to keep up with the amount needed for a loaf.
Do you transfer the dough onto the pizza stone with it still on the parchment paper? So the parchment paper is between the bread and the pizza stone?
Sheryl Thompson says
Yes, the parchment paper is between the pizza stone and the bread.
Michelle says
Delicious! I used freshly ground white whole wheat flour and it was perfect.
Sheryl Thompson says
I am glad you enjoyed it!
Becky says
Do you put any kind of wash on your bread before baking?
Sheryl Thompson says
I don't but you can if you are looking for a different aesthetic. I like a rustic looking loaf rather than a shiny one.
Eve Smith says
This is absolutely delicious. Thank you for doubling and tripling recipes for us. So awesome! What kind of flour are you using?
Sheryl Thompson says
I use all purpose flour. Glad you enjoyed the recipe. It's a big favorite here at the Thompson house.
krissy says
Can you make this in a dutch oven instead of a pizza stone?
Sheryl Thompson says
Yes, you can. Just leave the top of the Dutch oven so the air can circulate. you could also bake it on a good quality cookie sheet or half sheet.
Reggie says
Made this rosemary bread once. Since, I make a list of two every week, without rosemary and pepper for sandwich bread. This is my go to recipe! Everyone in my family loves it!
Sheryl Thompson says
it is great recipe and has always produced consistent results. Glad your family enjoys it as much as mine does! Thanks for stoppimg by.
Gail says
This Rosemary Olive Bread is out of this world. So easy to make and so.......delicious. I found the recipe two weeks ago, and I have made this bread three times already. Thank you so much for this wonderful bread recipe. This is definitely going into my keep recipe folder. Thank you again.
Sheryl Thompson says
Glad you enjoyed it! Its fun to hear from my readers and share in their successes. Thanks for stopping by.
Debra S. Walling says
My first loaf of bread using a KitchenAid stand up mixer - the recipe you shared did not disappoint. Delicious; soft texture with a delightful hint of rosemary and olive oil. Thanks for the posting the recipe.
Sheryl Thompson says
Glad you enjoyed it. I love baking bread and that aroma is heavenly!
Sharlee says
Hi! Stopping by from the Home Matters Linky Party! This just looks so..YUM! Thanks for sharing!
Sheryl T says
It tastes just as good as it looks. So savory and delicious and the rosemary is subtle not overwhelming.
Diane says
Oh my hubby LOVES rosemary bread. I will have to make this for him!
Thanks for linking this post to #PureBlogLove link party. The party starts every Thursday night at 8 p.m. EST and runs through the week end. I'm hosting over at http://www.homemadefoodjunkie.com. I love your ideas, please link up again next week!!
Karly says
So delicious! Thanks for linking up with What's Cookin' Wednesday!
cheryl keyes says
I will try this for sure we love rosemary bread.. so cool to see a neighbor enjoying the same blogs I do
Audrey says
The irony in my husband's family is the older generation buys store bought bread, while I definitely prefer homemade. And this combination sounds fabulous.
Thanks for sharing on the Tasty Tuesdays Linky. Hope to see you back next week.