Rosemary olive oil bread is the perfect homemade bread to serve up as dinner or spread on some butter and devour for a mid-day snack. Chewy golden brown outside with a soft and fluffy center. This olive oil rosemary bread is melt in your mouth delicious.
Skip the bread machine and make this rosemary bread and bake in the oven. This simple olive oil bread will be your new favorite to pair with any kind of meal you whip up.
This Rosemary Olive Oil Bread Recipe Is…
- Chewy Crust Tender Center
- Made with Simple Ingredients
- Easy Recipe
- Made with Fresh Rosemary
- One Of Our Favorite Artisan Breads
Table of Contents
- Flour – Scoop and then level off the measuring cup to make sure you get the proper amount of flour for your bread.
- Baking Powder
- Rosemary – I love using fresh rosemary instead of dried, but either work.
- Olive Oil – The flavor of this bread is olive oil, it is a nice subtle flavor.
- Garlic – I used fresh garlic cloves to really help enhance the flavor of the bread.
- Sea Salt
- Garlic Powder
How to Make
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Start by prepping your oven to 350 degrees and then prep your loaf pan.
Step Two: In a bowl, add your dry ingredients. Mix to combine the ingredients.
Step Three: Now, in a bowl, you will want to mix up the wet ingredients.
Step Four: Then, you will work in the dry ingredients until your dough is formed. Place bread dough in the pan, and top with rosemary and sea salt.
Step Five: Bake as directed and then allow the bread to cool.
Step Six: Next, you will mix up the butter, herbs, and seasonings and then spread on top of the bowl.
Room Temperature – You can store your bread at room temperature on the counter for about 4-7 days. Just store this bread in an airtight container once the bread has fully cooled.
Freezing – You can also freeze any of the leftover bread. Freeze whole or slice before freezing. Wrap the loaf of bread in foil and then store in a freezer container or freezer bag. Freeze for 2-3 months. Then when you want to eat the bread, thaw on the counter.
Helpful Tips and Variations To Recipe
Scoop your cups of flour into the measuring cup, and then use a knife to level off the flour. This is going to make sure you don’t add too much flour and cause your bread to dry out.
You can use extra virgin olive oil for a more robust oil flavor. That way, you don’t add too much oil trying to achieve the flavor you want. Do not use vegetable oil in replace.
Use different herbs and spices to flavor your bread. You don’t have to use rosemary, garlic, and other ingredients for your fresh bread. Top the bread with a sprinkle of fresh herb for a stunning presentation.
Top the bread with parmesan cheese the last 20 minutes of baking your bread.
Use roasted garlic instead of fresh garlic if you want. You will find pre-roasting the garlic is going to transform the flavor even more of the bread.
Common Questions Asked
Using olive oil helps with unsaturated fats that are going to help reduce heart disease. You will find that the simple swap of oil it will help make the bread a bit “healthier”. But just remember it is good to eat in moderation as this is a carb-filled bread.
You will find that some bread gets scored on top to help the bread not crack on the top. When you place your bread in the oven, it will cook and expand. So having the cuts in the top helps to allow the bread to expand slower.
Sugar is going to help the bread rise faster when you are using an active dry yeast to make yeast bread. Now for this recipe, there is no yeast needed, so the sugar adds a bit of sweetness to the bread.
More Bread Recipes
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Olive Oil Bread Recipe
- 1 tsp (1 tsp) dry or fresh rosemary
- 1 stick of butter
- ¼ tsp garlic powder
- Preheat oven to350 °F (177 °C) degrees and prepare loaf pan with nonstick spray
- In a large bowl combine flour, baking powder, rosemary, sugar, and salt
- In a separate bowl whisk together eggs, milk, olive oil, garlic
- Add to flour mixture, combine well
- Transfer to loaf pan
- Press rosemary sprig on top and sprinkle with sea salt
- Bake 40-45 minutes
- Cool 10 minutes in pan then transfer to wire rack to cool completely
- Slice and serve
- Whisk or beat together butter, herbs, and seasonings until well combined
- Spread on warm bread and enjoy!
- You can use this recipe with a ton of variations, just change up the herb and seasoning combinations to fit your menu and preference!