Rosemary & Olive Oil Loaf

When I first experimented with this loaf I really didn’t know much about rosemary. I knew it tasted good, that was about it. I remember sitting there while it baked and the smell was so intoxicating. As soon as it came out of the oven I dug right in (which is a total no-no with bread) and burned my mouth on the best bread I had ever made.

This loaf is very simple to make. It makes the absolute best grilled cheese sandwiches, too. I love its ability to be a sandwich, toast, or if it ever gets a little stale (pfft), the absolute best croutons.

Another fun way to make this loaf is to separate the dough into little balls and make rosemary rolls.

A note about homemade bread: it does get stale quickly. It contains no preservatives so make sure to gobble it up quickly. I mean, if that’s even an issue.

Rosemary & Olive Oil Loaf

Yields: 1 Loaf

Ingredients

• 1 tbsp yeast
• 1 tbsp sugar
• 1 1/2 c. water
• 1 1/2 tsp salt
• 2 tbsp dried rosemary (note: I am going to purchase doTERRA Rosemary Essential Oil and substitute this with 2 drops)
• 4 c. bread flour
• Olive oil for brushing
• Course sea salt for topping

Directions

1. All loaves start with yeast, sugar to feed on, and warm liquid. This is the first essential step in all bread making and helps you make sure from the start that your bread will be successful. SO. Add the yeast, sugar, and warm water (I usually let my tap water get hot and then use that) together in a mixing bowl and stir with a whisk until well mixed. Let sit 5 minutes and watch the yeast activate.
2. Once the yeast has activated, add the rest of the ingredients and, using the dough hook attachment, set your KitchenAid on medium speed for 7-10 minutes, using a spatula if necessary to make sure all dough is mixed.
3. Once dough is kneaded and is a very soft ball, grease the bowl and cover with a warm rag or plastic wrap in a warm place for 1 hour.
4. The dough should rise double in size by now. Punch it down and shape your loaf into a round (this is a great resource for bread shaping) and set on a baking sheet either greased or with parchment paper. Using a silicone brush, lightly coat the top of the loaf with olive oil and then cover with a warm rag or plastic wrap until the loaf doubles in size. Turn the oven to 425º.
5. Once loaf has risen, gently pull off the cover and, using a sharp knife, slice two lines in the shape of a + in the top of the loaf. This is called scoring. Sprinkle loaf with course sea salt.
6. Put the loaf in the oven and bake for 20 minutes.
7. Once loaf in finished baking (it should be a beautiful golden brown and when knocked on the bottom should sound hollow) immediately put it on a drying rack. This prevents the bottom from creating steam and moisture.

If you’re interested in making these into rolls, simply make smaller dough balls and adjust the time!

This recipe is a staple in our home and one of my absolute most favorite breads. I hope you enjoy it as much as we do!