Meta description: This rosemary bread recipe is soft, garlicky, and covered in flaky sea salt. It’s genuinely easier than you’d think and it’ll make your kitchen smell incredible.
Silas walked into the kitchen while this was baking and just stood there. Didn’t say a word. Just stood in front of the oven like it owed him money.
That’s the effect this bread has.
I picked up this recipe after a trip to Tuscany, where we stayed at this tiny agriturismo and the owner served warm rosemary bread every single morning with olive oil for dipping. I asked her, badly, in broken Italian, how she made it. She laughed at me a little. Fair.
It took some trial and error to get it right at home, but I finally landed on a version that’s soft inside, a little crispy on top, and honestly dangerous to leave unattended on the counter.
You don’t need to be a bread person to make this. I promise. No sourdough starter, no weird schedule, no crying in the kitchen at 2am because your dough didn’t rise.
Let’s get into it.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1 ½ cups |
| Active dry yeast | 2 ¼ tsp (1 packet) |
| Granulated sugar | 1 tbsp |
| All-purpose flour | 3 ½ cups, plus more for dusting |
| Fine sea salt | 1 ½ tsp |
| Olive oil, divided | 3 tbsp |
| Fresh rosemary, chopped | 2 tbsp, plus extra for topping |
| Garlic, minced | 2 cloves |
| Flaky sea salt | For topping |
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel
- Baking sheet or 9-inch round pan
- Small saucepan (for the garlic rosemary oil)
- Pastry brush
Pro Tips
1. Your water temperature actually matters. Too hot and you’ll kill the yeast before it even gets going. Too cold and it just sits there doing nothing. Aim for warm bathwater, around 110°F. If you don’t have a thermometer, it should feel warm on your wrist, not hot.
2. Don’t skip the “proofing” step for the yeast. Mix your warm water, sugar, and yeast together and let it sit for 5-10 minutes before adding anything else. If it gets foamy and bubbly on top, your yeast is alive and you’re good to go. If nothing happens, toss it and start over with fresher yeast. Trust me, this five minutes saves you from a sad, flat loaf.
3. Infuse the oil, don’t just add raw garlic. Warming the garlic and rosemary gently in olive oil pulls out so much more flavor than tossing them in raw. It also keeps the garlic from burning in the oven and turning bitter.
4. Let it rise somewhere actually warm. A cold kitchen in winter will slow your dough way down. I stick mine in the oven with just the oven light on, or on top of the fridge where it’s slightly warmer.
5. Brush with oil twice. Once before it goes in the oven, and once right when it comes out. The second coat is what gives it that shiny, bakery-style top.
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- While that’s happening, warm 2 tablespoons of the olive oil in a small saucepan over low heat. Add the minced garlic and chopped rosemary and let it gently sizzle for about 2 minutes, just until fragrant. Don’t let the garlic brown. Set aside to cool slightly.
- Add the flour and salt to the yeast mixture, along with the garlic rosemary oil (save a little for brushing later if you want).
- Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for about 8 minutes. The dough should be smooth and only slightly tacky.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise somewhere warm for 1 to 1 ½ hours, until it’s doubled in size.
- Punch the dough down gently and shape it into a round loaf on your baking sheet, or press it into your pan.
- Cover again and let it rise a second time for 30 minutes.
- While it rises, preheat your oven to 400°F.
- Brush the top of the loaf with the remaining olive oil. Sprinkle generously with extra chopped rosemary and flaky sea salt.
- Bake for 25-30 minutes, until the top is golden brown and it sounds hollow when you tap the bottom.
- Let it cool for at least 10 minutes before slicing. I know that’s hard. Do it anyway.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| All-purpose flour | Bread flour | Gives a chewier texture |
| Fresh rosemary | Dried rosemary (1 tsp) | Use less, dried is more concentrated |
| Olive oil | Melted butter | Slightly richer flavor, less traditional |
| Garlic | Roasted garlic | Sweeter, milder flavor |
| Plain loaf | Add parmesan | Fold ½ cup grated parmesan into the dough |
Make Ahead Tips
You can make the dough the night before and let it do its first rise in the fridge overnight instead of on the counter. Just pull it out about an hour before you want to shape it so it can come back to room temperature.
The baked loaf also freezes really well once fully cooled. Wrap it tightly in foil, then a freezer bag, and it’ll keep for up to 3 months.
Nutrition (Per Slice, Estimated)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Carbohydrates | 26g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 1g |
| Sodium | 210mg |
These numbers are estimates and will vary depending on exact ingredients and slice size.
Leftovers and Storage
Store leftover bread at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days. Skip the plastic bag, it traps moisture and makes the crust go soft and weird.
For longer storage, slice it and freeze in a freezer bag. Toast straight from frozen when you want a slice.
FAQ
Why didn’t my bread rise? Usually it’s the yeast. Either the water was too hot and killed it, or the yeast was expired. Always check that it foams up during the proofing step.
Can I make this without a stand mixer? Yep, this whole recipe is written for hand kneading. No mixer needed.
Why is my bread dense? This usually means it didn’t rise long enough, or your kitchen was too cold during rising. Give it more time in a warmer spot.
Can I use this dough for rolls instead of a loaf? Definitely. Just divide the dough into smaller portions and reduce the bake time to about 15-18 minutes.
Wrapping Up
This bread turned into one of those recipes I make just because I want an excuse for my kitchen to smell like this. It’s simple, it’s forgiving, and it makes you look like you know what you’re doing in the kitchen even on your first try.
If you make it, come back and tell me how it went. I read every comment and I genuinely love hearing which parts worked for you and which parts you tweaked.