finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Recipes Index
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips

Rosemary Olive Oil Bread With Sea Salt

December 22, 2019

Y’all, this is probably the best bread I have ever made.  One of the best breads I’ve ever eaten.

I know, I know—that’s a bold statement.  But I’m being completely serious.  As I’ve said previously on this blog, I’m not a huge bread person.  I can take it or leave most bread, and would rather have dessert or wine or even a good veggie side dish.  But this bread changed my mind. 

Rosemary Olive Oil Bread with Sea Salt | This delicious bread is super easy to make and goes with any meal. I like to use white whole wheat flour for added flavor. #bread #rosemary

I first tested out this rosemary olive oil bread many years ago on Thanksgiving weekend, trying to come up with new ways to feed a bajillion people.  It’s become a family favorite and staple at Thanksgiving and even normal weekend family events.

One thing I like about it is that it’s really flexible.  The first time I made it, I was under the gun time-wise and so had to cheat and force the timings a bit for both the first and second rise.  But it’s a very forgiving recipe and has always turned out well.  What I’ve laid out here are ideal timings, but don’t be put off by them.

rosemary olive oil bread second rise

I’ve made a few tweaks to the original recipe, like adding sea salt on top (rather than the dried rosemary it called for).  I do believe that fresh rosemary in the dough makes a huge difference, so strongly recommend you use it if at all possible. 

The bread flour called for is nice and adds a great chewy texture, but if you don’t have bread flour then just substitute more regular flour.  I quite like this using mostly white whole wheat flour, but that’s your call…all-purpose works fine as well.

Save for later:  A Tool to Decide What Bread to Make Based On How Long You Have…

Fresh herbs are one of the best things ever!  You’ll want to mince up the rosemary really fine, helps get it spread out through the bread.

fresh rosemary makes all the difference

You can use either a stand mixer or do this by hand.  I’ve done both, and they work equally well.  Pour the water into a large bowl (or the bowl of your stand mixer) and sprinkle the yeast and sugar on top.  Let sit for about 10 minutes, until the yeast is all sorts of bubbly and foamy on top.

Next, add about 3/4 of the total flour (reserve some to make sure your dough isn’t too dry), the Italian seasoning, fresh rosemary, salt, and olive oil.  Stir it together until it makes a nice sticky mixture.  As long as your dough isn’t too dry, go ahead and add the rest of the flour and mix in.  You definitely want this to be a wetter, stickier dough though.

Let the machine knead it for about 3 minutes, or knead by hand on the countertop with a little flour for about 5 minutes.  Even if you’re using the mixer, it’s nice to turn the dough out onto the counter with a bit of flour and give it a minute or so of kneading and then shape it into a ball.

Then grease a big bowl with a little olive oil and place the dough inside.  Cover (I like to use plastic wrap tightly sealed), set it aside and let it rise for about an hour.  It will grow a TON and be a very light, wet, bubbly dough when risen.  It needs to double in size if at all possible.

rosemary olive oil bread dough risen

Once it’s done rising, turn it out onto a floured surface.  Punch the dough down, then give it a knead for about a minute and then form it into a round loaf.  On a pizza stone or baking sheet, toss some flour and cornmeal on there, or you can use parchment paper.  Put the loaf on there and then cover it and let it rise for another 45 minutes to an hour.

rosemary olive oil bread ready for second rise

While the dough is having its second rise, partway through pre-heat your oven to 400 F.

Once the bread is risen again, take a sharp, serrated knife and make kind of criss-cross cuts on the dough about a quarter-inch thick.  This gives the steam somewhere to escape to during baking.  This dough is SUPER delicate though, just be gentle.  It gets stretchy and wrinkly easily, but nothing to be done about it.

Make the egg wash by beating a whole egg with a tablespoon of water.  Gently brush it on the dough, then sprinkle with whole sea salt or kosher salt.

rosemary olive oil bread ready to bake sprinkled with salt

Bake for 20-30 minutes, until golden brown on the outside and hollow-sounding when tapped on the bottom.  I’d recommend using a meat thermometer (I love this one) and checking the internal temp…it should be around or above 200 F when it’s done.

Make sure to let it cool down before cutting—at least 20 minutes (ideally it’s no more than 85 F inside).  Otherwise you’ll end up with a doughy mess.

Rosemary Olive Oil Bread with Sea Salt | finding time for cooking blog

rosemary olive oil bread baked

The bread was warm and super fragrant, with delicious herbs and the salty top.  It gets rave reviews from everyone, and is even awesome the next day (which most homemade artisan bread is not, in my experience).  On a side note, it makes amazing grilled cheese…

Other breads to try with your meal:

  • Samin Nosrat’s Ligurian Focaccia
  • Garlic Cheddar Beer Bread
  • Simple Drop Biscuits from Outlander Kitchen
  • “Quick” Rosemary & Caramelized Onion Focaccia
  • Crusty French Baguettes in 30 Minutes
  • Easy Soft Dinner Rolls

Rosemary Olive Oil Bread with Sea Salt

I often double this recipe to make two loaves.  I do recommend using fresh rosemary if at all possible.  You can substitute all-purpose for the bread flour if you don’t have it.  I like using white whole wheat flour but if you prefer regular all-purpose that’s fine.  

  • 1 cup of warm water (100-110 F)
  • 1 tablespoon of organic cane sugar
  • 2 teaspoons of active dry yeast
  • 1 teaspoon of salt
  • 2 tablespoons of fresh rosemary, chopped (or 2 tsp. dried)
  • 1/4 teaspoon of Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
  • 1/4 teaspoon of freshly ground black pepper
  • 2 tablespoons of extra virgin olive oil
  • 1 1/2 cups of white whole wheat flour (plus extra for kneading)
  • 1/2 cup of bread flour
  • 1 egg, whisked + 1 tablespoon of water, for egg wash
  • Whole sea salt, for sprinkling
  1. You can use either a stand mixer or do this by hand.  I’ve done both, and they work equally well.  Pour the water into a large bowl (or the bowl of your stand mixer) and sprinkle the yeast and sugar on top.  Let sit for about 10 minutes, until the yeast is all sorts of bubbly and foamy on top.
  2. Next, add about 3/4 of the total flour (reserve some to make sure your dough isn’t too dry), the Italian seasoning, fresh rosemary, salt, and olive oil.  Stir it together until it makes a nice sticky mixture.  As long as your dough isn’t too dry, go ahead and add the rest of the flour and mix in.  You definitely want this to be a wetter, stickier dough though.
  3. Let the machine knead it for about 3 minutes, or knead by hand on the countertop with a little flour for about 5 minutes.  Even if you’re using the mixer, it’s nice to turn the dough out onto the counter with a bit of flour and give it a minute or so of kneading and then shape it into a ball.
  4. Then grease a big bowl with a little olive oil and place the dough inside.  Cover (I like to use plastic wrap tightly sealed), set it aside and let it rise for about an hour.  It will grow a TON and be a very light, wet, bubbly dough when risen.  It needs to double in size if at all possible.
  5. Once it’s done rising, turn it out onto a floured surface.  Punch the dough down, then give it a knead for about a minute and then form it into a round loaf.  On a pizza stone or baking sheet, toss some flour and cornmeal on there, or you can use parchment paper.  Put the loaf on there and then cover it and let it rise for another 45 minutes to an hour.
  6. While the dough is having its second rise, partway through pre-heat your oven to 400 F.
  7. Once the bread is risen again, take a sharp, serrated knife and make kind of criss-cross cuts on the dough about a quarter-inch thick.  This gives the steam somewhere to escape to during baking.  This dough is SUPER delicate though, just be gentle.  It gets stretchy and wrinkly easily, but nothing to be done about it.
  8. Make the egg wash by beating a whole egg with a tablespoon of water.  Gently brush it on the dough, then sprinkle with whole sea salt or kosher salt.
  9. Bake for 20-30 minutes, until golden brown on the outside and hollow-sounding when tapped on the bottom.  I’d recommend using a meat thermometer (I love this one) and checking the internal temp…it should be around or above 200 F when it’s done.
  10. Make sure to let it cool down before cutting—at least 20 minutes (ideally it’s no more than 85 F inside).  Otherwise you’ll end up with a doughy mess.

Original recipe here

Rosemary Olive Oil Bread with Sea Salt | This delicious bread is super easy to make and goes with any meal. I like to use white whole wheat flour for added flavor. #bread #rosemary

5 Comments CATEGORIES // Bread Recipes, Family Secret Recipes, Foods I'm Obsessed With

« Raspberry Skyr Cake With White & Dark Chocolate
Maple-Glazed Chicken With Sweet Potato Hash »

Comments

  1. Keena says

    December 16, 2012 at 9:32 am

    Great post, really enjoyed it!
    — Keena

    http://www.bigconceptdesigns.com

    Reply

Trackbacks

  1. Season 1: Whole Roasted Carrots Recipe | Whole Food Diets says:
    December 8, 2012 at 3:05 pm

    […] 1, Episode 3“Take 2 With Terrence” Season 1 Finale (presented by PRC)Cheap Recipe BlogRoasted multi-colored carrots (with bonus fingerling potatoes & summer squash) – finding time … .recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;} […]

    Reply
  2. Roasted Sweet Potato, Apple, & Sage Soup – finding time for cooking says:
    December 9, 2012 at 10:27 am

    […] truffle cheese, knowing how much I love truffles. So I decided to make another loaf of the amazing rosemary and olive oil bread I’d tried a couple days earlier and make grilled cheese sandwiches. Of course, we needed some […]

    Reply
  3. Amuse Bouche: Grilled Cheese with Truffle Cheese & Rosemary Bread – finding time for cooking says:
    March 8, 2013 at 8:29 pm

    […] had some leftover rosemary olive oil bread, which is possibly the best bread ever. We’d made it for dinner the night before, but […]

    Reply
  4. 14 of My Favorite Thanksgiving Recipes – finding time for cooking says:
    November 14, 2015 at 7:08 pm

    […] Rosemary Olive Oil Bread with Sea Salt – seriously like the best bread in the world; 3-4 hours including rising […]

    Reply

Leave a Reply to 14 of My Favorite Thanksgiving Recipes – finding time for cooking Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

This sweet potato "toast" topped with a quick guac This sweet potato "toast" topped with a quick guac & chili-lime black beans has been a weekly (and sometimes more frequent) staple the past few months...an easy plant-based meal that comes together in about 15 minutes! 

To get the recipe, tap on the link in my IG bio & choose this photo —> @findingtimeforcooking 
#vegetarianrecipes #sweetpotatoes #meatlessmonday #veganrecipes
I honestly feel bad not having shared this with yo I honestly feel bad not having shared this with you sooner, because I am addicted to this intense & indulgent dark chocolate "nice cream" right now. 

Made using frozen bananas and dutch-process cocoa powder, it feels rich, complex, & satisfies any sweet craving I have, but is naturally free of gluten, dairy, and processed sugars. It takes like 3 minutes and 3 ingredients to make--wins all around!

To get the recipe/technique, tap the link in my IG bio (@findingtimeforcooking) and tap on this photo! 

#darkchocolate #nicecream #healthydesserts #dairyfreedessert
This easy strawberry mint syrup is a perfect way t This easy strawberry mint syrup is a perfect way to "level up" your summer cocktail game...and use up the mid-summer strawberry bounty. Making your own simple syrup is crazy easy, and only takes a few minutes! 🍓

To get the recipe, tap the link in my IG bio (@findingtimeforcooking) and click on this photo! #simplesyrup #strawberrymint #summercocktails #strawberries
Be still my heart! This traditional Irish brown br Be still my heart! This traditional Irish brown bread is so easy to make, packed with whole grains, & instantly transports me back to breakfasting in a cozy B&B in Ireland 😍

See how to make it yourself by tapping on the link in my IG bio & picking this photo —> @findingtimeforcooking 
#irishbrownbread #irishfood #breadbaking #bakingfromscratch
I’ve got the 10-minute side dish you need in you I’ve got the 10-minute side dish you need in your life…air fryer green beans a.k.a green bean fries!! I don’t even like green beans but this dish makes me a believer…and has been a lifesaver recently when I don’t want to turn my oven on in this brutal heat 🙄

Tap the link in my IG bio & click on this photo to get the recipe! —> @findingtimeforcooking 
#greenbeans #greenbeanfries #airfryer #healthyrecipes
This gin-based “hard” cherry limeade is the pe This gin-based “hard” cherry limeade is the perfect summer nostalgia…now all I need is some cheddar poppers from Sonic ☀️😜

Tap the link in my IG banner to get the (super easy) recipe! —> @findingtimeforcooking 

#cherryliqueur #cherrylimeade #summercocktails #sanguemorlacco
Getting to the perfect salted peanut butter chocol Getting to the perfect salted peanut butter chocolate shortbread cookie was QUITE the journey...but I absolutely love this final version.  Even better, the dough log keeps in the freezer so you can slice off a few cookies any time a craving strikes! 

Tap the link in my IG bio to get the recipe! —> @findingtimeforcooking 

#peanutbuttercookies #cookies #bakingfromscratch #sliceandbake
An easy 10-minute spiced chickpea scramble that is An easy 10-minute spiced chickpea scramble that is full of flavor (I *always* accidentally make it too spicy), versatile, and a great plant-based lunch option. For me on a gut health/candida diet, this has become a go-to recipe when I need something fast!

Check out the recipe by clicking on the link in my IG bio & tapping this photo! 

#chickpeas #veganrecipes #plantbased #candidadiet
This basil gin smash is the summer cocktail you NE This basil gin smash is the summer cocktail you NEED! It’s delicious, ultra refreshing, & so easy…just a couple ingredients (critically, good fresh basil), 1 minute to shake, & you’ll be sipping tart herbaceous goodness.

Click the link in my IG bio & tap this pic to see the (crazy easy) recipe! —> @findingtimeforcooking  #summercocktails #ginsmash #freshbasil #gincocktail
Load More... Follow on Instagram

Popular Posts

Omelet with Caramelized Onions, Kale, Tomatoes, & Goat Cheese

Happy Birthday to Me + Russian Burnt Honey Cake

Small-Batch Traditional Wholemeal Irish Soda Bread

Amazing Pear Torte, adaptation from Smitten Kitchen

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

Recent Posts

  • Sweet Potato “Toast” with Guacamole &#…
  • Celebrating 10 Years of DELICIOUSNESS!
  • The Most Addictive, Indulgent-Feeling Dark Chocola…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

111 shares