Rosemary Bread

A pretty easy and super delicious homemade bread. What’s more to ask for?

Psst… I’m in love with bread. It’s not really a secret though. Warm, fresh bread with a bit of virgin olive oil and balsamic vinegar is pretty much the best thing in the world. Right after sunshine of course.

My auntie and I (she’s awesome!) recently went on holiday together and we ended up in the City of Bath, having dinner at Bill’s. Such a lovely restaurant, we felt at home immediately and the food was really good. We had some Potato Rosemary Bread with Olive Oil and Balsamic and it was ace. Fresh and handmade and so wonderful!

Back home, I decided to try and bake my own amazing rosemary bread. I didn’t really fancy potato bread so I just made it with normal whole meal flour. The result was surprising – I’m usually a bit too lazy to make bread but this time, I was so glad I made the effort. Rosemary bread is my new favourite :)

Rosemary Bread

Rosemary Bread
1 loaf

  • 1.5 tsp active dry yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 2 tsp salt
  • 3 tbsp olive oil
  • 2.5 cups bread flour (I used wholemeal)
  • 1 tbsp rosemary
  • pinch of pepper
  • pinch of Italian herbs (such as oregano or any other herb really)
  • 1 tsp garlic powder
  • extra olive oil for brushing on top

Sprinkle the yeast into the cup of warm water. Add it together with sugar and salt in a large bowl. Leave it for 10 minutes or until the mixtures foams.
Then, add olive oil and flour and knead for around 10 minutes. You can use a stand mixer, too.

Add rosemary, pepper, herbs and garlic and knead for another 5 minutes. The kneading is really important as it brings together all the ingredients and makes the bread “fluffier” and more bread-like.

Oil a bowl and place your dough ball into it. Make sure that you turn your dough around a bit so that it’s covered in oil entirely. Cover the bowl with cling film and put it in a warm place for around one hour.

After an hour, the dough should have doubled its size. If not, let it rest for another hour.
Punch the dough down and shape a loaf. Use a sharp knife to cut a cross in the top. Place the loaf on a baking sheet and cover it with the bowl (upside down). Let it rise for another hour.

After the dough has risen enough (it should have doubled its size again), brush it with olive oil and place it in the preheated oven (175°C or 375°F) for 25-30 minutes. Half way through, brush your loaf with water and heat the oven up to 200°C (425°F) to get a nice crust. Your rosemary bread is ready when the bottom sounds slightly hollow when tapping it.

It did take a while but by now, you should have ended up with a really nice, super delicious warm rosemary bread. What are you waiting for? Get out the olive oil and balsamic vinegar and dig in! :)

Enjoy, Becca x

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