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There’s something deeply comforting about the aroma of rosemary bread baking in the oven. It fills the kitchen with warmth and instantly makes a meal feel special. This Rosemary Artisan Bread is rustic, crusty on the outside, soft and chewy on the inside, and infused with the earthy flavor of fresh rosemary.
Thank you for being here with me today. It truly means a lot that you trust me to bring simple, reliable, and comforting recipes into your kitchen. This bread is one of those timeless loaves you’ll find yourself baking again and again — easy enough for beginners, impressive enough to serve guests.
Why You’ll Love This Rosemary Artisan Bread
• No kneading required
• Infused with fresh rosemary for bold flavor
• Crispy crust with a soft, chewy interior
• Made with simple pantry ingredients
• Perfect for soups, salads, and sandwiches
• Naturally rustic and bakery-style
What It Tastes Like
This bread has a crisp, golden crust with a tender interior that’s light yet satisfying. The rosemary flavor is fragrant but not overpowering, perfectly balanced by olive oil and a mild, savory crumb. It’s incredible served warm with butter, dipped in olive oil, or paired with soups and roasted dishes.
Servings & Timing
Serves: 8
Prep Time: 15 minutes
Rising Time: 2 hours + 30 minutes
Cook Time: 40 minutes
Total Time: About 3 hours
WW Points: 7 per serving (approximate)
Ingredients
3 cups all-purpose flour
1½ teaspoons salt
1 teaspoon instant yeast
1¼ cups warm water
1 tablespoon olive oil
2 tablespoons fresh rosemary, finely chopped
1 teaspoon sugar (optional)
Extra rosemary sprigs for topping
Tools You’ll Need
Large mixing bowl
Wooden spoon or spatula
Clean kitchen towel
Baking sheet or loaf pan
Parchment paper
Cooling rack
Sharp knife (for scoring)
How to Make Rosemary Artisan Bread
1. Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, yeast, and optional sugar until well combined.
2. Add Water and Olive Oil
Slowly pour in the warm water and olive oil.
Mix with a spoon until a sticky, shaggy dough forms.
The dough will look rough and sticky — this is exactly what you want.
3. Add the Rosemary
Fold in the chopped fresh rosemary until evenly distributed throughout the dough.
This ensures rosemary flavor in every bite.
4. First Rise
Cover the bowl with a clean kitchen towel.
Place in a warm, draft-free area and let rise for about 2 hours, or until doubled in size and bubbly on the surface.
5. Shape the Dough
Lightly flour a clean work surface.
Gently turn the dough out and shape it into a round or oval loaf.
Handle the dough carefully to maintain air pockets.
6. Second Rise
Place the shaped loaf onto a parchment-lined baking sheet or into a greased loaf pan.
Cover loosely and let rise for 30 minutes.
7. Bake
Preheat oven to 450°F (230°C).
If desired, score the top of the loaf with a sharp knife.
Sprinkle extra rosemary sprigs on top for a rustic finish.
Bake for 35–40 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
8. Cool Before Slicing
Transfer bread to a cooling rack.
Allow to cool completely before slicing to preserve texture.
Ingredient Variations
• Add minced garlic for garlic rosemary bread
• Use dried rosemary (1 tablespoon) if fresh isn’t available
• Replace ½ cup flour with whole wheat flour
• Brush crust with olive oil after baking for extra softness
• Sprinkle flaky sea salt on top before baking
Serving Suggestions
This bread pairs beautifully with:
• Creamy soups and stews
• Fresh salads
• Olive oil and balsamic vinegar
• Butter and sea salt
• Cheese boards and antipasto platters
Tips for Best Results
• Use fresh rosemary for best flavor
• Do not rush the rising time
• Dough should be sticky, not dry
• Let bread cool fully before slicing
• Store uncovered first day for crisp crust
Storage Instructions
Room Temperature:
Store loosely wrapped for up to 2 days.
Refrigerator:
Not recommended — dries out the bread.
Freezer:
Freeze sliced bread for up to 2 months.
Toast directly from frozen.
Frequently Asked Questions
Can I use active dry yeast?
Yes. Dissolve it in warm water with sugar and let bloom for 5 minutes before mixing.
Can I make this in a Dutch oven?
Yes. Bake covered for 25 minutes, then uncovered for 15 minutes.
Why is my dough sticky?
Sticky dough creates a lighter, chewier crumb — it’s correct.
Can I double the recipe?
Absolutely. Divide into two loaves after the first rise.
Conclusion
This Rosemary Artisan Bread is everything homemade bread should be — rustic, flavorful, comforting, and simple. It’s the kind of recipe that turns everyday meals into something special and fills your home with the most inviting aroma.
