This Rosemary Artisan Bread is a rustic, bakery-style loaf with a golden crispy crust and a soft, airy interior. Infused with fragrant rosemary, it’s perfect for dipping in olive oil, serving with soups, or slicing for sandwiches. Simple ingredients, big flavor, and that beautiful homemade bread look.
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Rise Time: 1½–2 hours
Bake Time: 35–40 minutes
Total Time: ~2½ hours
Ingredients List
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast (or active dry yeast)
- 1¼ cups warm water (not hot)
- 1½ tablespoons olive oil
- 1–2 teaspoons dried rosemary (or 1 tablespoon fresh, chopped)
- Extra olive oil, for brushing
- Optional: coarse salt for topping
Step-by-Step Instructions
-
Mix the dough
In a large bowl, combine flour, salt, yeast, and rosemary. Add warm water and olive oil. Mix until a sticky, shaggy dough forms. -
First rise
Cover the bowl with a towel or plastic wrap. Let rise in a warm place for 1½–2 hours, until doubled in size. -
Shape the loaf
Turn dough onto a floured surface. Gently shape into a round or oval loaf. Do not knead heavily. -
Second rest
Place loaf on parchment paper. Cover loosely and rest for 20 minutes. -
Preheat oven
Preheat oven to 425°F (220°C). Place a baking stone or tray inside to heat. -
Bake
Transfer bread (with parchment) onto hot tray. Brush top with olive oil and sprinkle with extra rosemary if desired.
Bake for 35–40 minutes until deep golden brown. -
Cool
Remove and cool on a wire rack for at least 20 minutes before slicing.
Additional Notes
- Dough should be sticky — resist adding too much flour
- Steam in the oven (pan of hot water) creates a crispier crust
- Fresh rosemary gives stronger aroma than dried
Dietary Info
- Vegan
- Dairy-free
- Egg-free
Brief Introduction
This bread is inspired by classic European bakery loaves — simple, rustic, and full of character. Rosemary adds warmth and depth, making it perfect for everyday meals or special occasions.
Step-by-Step Cooking Guide (Visual Tips)
- Dough should look bubbly after rising
- Crust should sound hollow when tapped
- Interior crumb should be airy, not dense
Ingredient Details & Substitutions
Flour
- All-purpose works perfectly
- Bread flour gives extra chew
Yeast
- Instant yeast mixes directly
- Active dry yeast can be bloomed first
Rosemary
- Fresh or dried both work
- Can substitute thyme or oregano
Recipe Variations & Serving Suggestions
- Add roasted garlic to the dough
- Sprinkle grated parmesan on top before baking
- Serve with olive oil, balsamic vinegar, or butter
- Perfect alongside soups, stews, or pasta
Storage & Make-Ahead
- Store at room temperature up to 2 days
- Freeze sliced bread up to 2 months
- Reheat slices in oven for fresh-baked feel
FAQs
Why is my bread dense?
Over-kneading or not enough rise time can cause density.
Can I make it no-knead overnight?
Yes, let dough rise overnight in the fridge for deeper flavor.
Can I bake in a Dutch oven?
Absolutely — bake covered 25 minutes, uncovered 15 minutes.
Optional Personal Story
This is the kind of bread that fills your kitchen with the smell of a bakery. Simple ingredients, slow rise, and a result that always feels special.
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