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Recipe: Olive Oil Rosemary Bread

Updated on July 13, 2016
Olive Oil Rosemary Bread
Olive Oil Rosemary Bread | Source

Like it? Rate it!

5 stars from 4 ratings of Olive Oil Rosemary Bread

You're going to love this bread. I guarantee it.

It's one of my favorites, and it never lasts long in my house. In fact, when I went to take my final picture for this article, I found half of the first loaf had already vanished!

I like to serve it along with dinner when I'm having guests, and it never disappoints.

The olive oil and rosemary flavors compliment each other perfectly, and the sprinkle of sea salt on the top brings them both out.

Give it a try, and I hope your family likes it as much as mine does!

Cook Time

Prep time: 2 hours 20 min
Cook time: 30 min
Ready in: 2 hours 50 min
Yields: 2 loaves


  • 2 cups warm water
  • 2 tablespoons active dry yeast
  • 3 tablespoons rosemary, chopped
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 4 cups unbleached white flour
  • 1 1/2 cup whole wheat flour
  • 1 tablespoon olive oil
  • 1 egg
  • sea salt


  1. Combine warm water and yeast. Stir in rosemary, olive oil, and 1 teaspoon salt.
  2. Add 1 cup of white flour and 1 1/2 cups whole wheat flour. Stir. Slowly add 2 more cups of white flour.
  3. Knead in the last cup of flour. Return to bowl and let rise for an hour.
  4. Punch down, and let rise for another 40 minutes. Divide in two, form into round loaves, put on baking sheet.
  5. Mix 1 tablespoon olive oil with 1 egg, beating well. Brush both loaves liberally with this mix. Sprinkle the tops with sea salt.
  6. Let rise another 20 minutes. Preheat oven to 375F. Bake half an hour. Remove and allow to cool.
  7. Eat.

Mix yeast and water


Mix the yeast and warm water. Make sure the water is only warm, not hot - it should be comfortable to touch. If it's too hot, it'll kill the yeast, and then the bread won't rise.

Chop the rosemary

Rosemary | Source

Chop up your rosemary on a cutting board. It doesn't have to be super fine, but you don't want huge pieces. Make sure you remove any woody bits. Use fresh rosemary if you've got it, but dried works too.

Make the batter


Add the rosemary to the yeast mix. Add 1 teaspoon salt, and 1/4 cup olive oil. Add 1 cup of white flour and 1 1/2 cups whole wheat flour, and stir until the mix is smooth - it'll be pretty thin.

Knead it


Slowly stir in 2 more cups of white flour, a little at a time. Lay the dough out on a floured countertop and knead in the last cup. Knead until dough is smooth and elastic [5 to 10 minutes, done by hand]. Return the dough to the bowl and let it rise for an hour, or until doubled in size.

Punch down the dough


When it's double in size, punch it down lightly to deflate it, and then let it rise for 40 more minutes.

Divide it


Divide the dough into two equal lumps, and form into two round loaves. It'll deflate again when you do this, but that's okay. Place each one on a baking tray.

Make the egg wash

Egg wash
Egg wash | Source

Take one egg, add 1 tablespoon olive oil, and beat it well with a fork. Brush liberally over the surface of both bread loaves.

Let it rise some more


Let the loaves rise for 20 more minutes. Preheat oven to 375F. Brush bread again with egg mix, and sprinkle the top with coarse sea salt. Bake until nicely browned [about 30 minutes].

Remove from oven


Remove from oven and set to cool before slicing.

Slice, and enjoy!


Have you ever baked your own yeast breads?

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    • Aplethora23 profile image

      AngPow 3 years ago from North Cali

      I will be making this, very very soon! Thanks Krissa. Voted up and awesome.

    • D Frankland profile image

      D Frankland 4 years ago

      I made this this afternoon; it came out of the oven half an hour ago and good third of it has been 'sampled' already!

      It's delicious and looks great. I used exactly half of all the ingredients for a single loaf, with extra virgin olive oil and freshly picked rosemary. I followed your method, and your photos for the different stages were very helpful. It turned out great, thanks so much for sharing this one!

    • KL Klein profile image

      Krissa Klein 4 years ago from California

      I made it with regular olive oil, but I'm sure extra virgin would be delicious - give it a try, and tell me how it comes out!

    • D Frankland profile image

      D Frankland 4 years ago

      That second to last photo, wow! It looks good!

      I bet it makes the whole house smell wonderful too. Could you combine herbs in this recipe? Or can extra virgin olive oil be used?

      Another excellent looking bread recipe.

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This recipe for olive oil rosemary bread looks really good. The image of the bread makes it look very delicious and yummy. Now I want to try some. The many other images all look great and really help to show how to make this recipe.

    • Paul Edmondson profile image

      Paul Edmondson 4 years ago from Burlingame, CA

      Nice hub. I love the taste of rosemary! Would love to try a fresh piece: ) I'll have to bake some...

    • KL Klein profile image

      Krissa Klein 4 years ago from California

      North Wind, I hadn't thought of thyme, but that does sound good! I was thinking of doing basil next time I make it. Now I'll have to try both!

    • KL Klein profile image

      Krissa Klein 4 years ago from California

      Billybuc, thank you for the kind comments! :)

    • North Wind profile image

      North Wind 4 years ago from The World (for now)

      Looks and sounds great. Once again I will have to try this recipe. I will probably have a go at it this weekend. I might have to use a different herb (maybe thyme?) because I am not too fond of rosemary's taste. I'll be back as soon as I do make it to tell you how it came out :)

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      I write a lot of hubs about writing, and one thing I keep telling writers is that they have to make their first few sentences attention-grabbers. You did it perfectly with one simple are going to love this bread. Well done!