Rosemary Olive Oil Bread

  • Author: A Hint of Honey
  • Prep Time: 75 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 1 loaf 1x


Piney and herbaceous, this bread is richly savory and makes a delicious treat with some fruity olive oil.



  • 1 cup warm water (100110 F)
  • 1 Tbsp sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 2 Tbsp fresh rosemary, chopped (or 2 tsp. dried)
  • 1/4 tsp Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup bread flour
  • 2 Tbsp extra virgin olive oil
  • 1 egg, whisked + 1 Tbsp. water, for egg wash
  • dried rosemary, for sprinkling


  1. Combine warm water, sugar, and yeast in a bowl to proof for 10 minutes.
  2. In a separate bowl, combine salt, rosemary, Italian seasoning, pepper, and flours. Add to proofed yeast, along with olive oil. Mix until dough is formed. Turn out onto a flour surface and knead until smooth and elastic – 5 to 10 minutes. Place in an oiled bowl, cover, and let rise until doubled in size – 1 hour.
  3. Punch down dough and shape into a round loaf. Place on a parchment-lined cookie sheet, cover, and let rise again until doubled in size – 45 minutes.
  4. Preheat oven to 400 F. When dough is ready, brush gently with the egg wash, and sprinkle with dried rosemary. Bake for 20-24 minutes, until top is golden and loaf sounds hollow when you knock on it.


  • The original recipe calls for the loaf to be baked on a pizza stone, which you heat in the oven before putting the dough on it. I have no such stone, so I omitted this.
  • I don’t have any bread flour, but I used Smitten Kitchen‘s recommendation of replacing some of the normal flour with gluten flour. I used about 1 Tbsp of gluten flour in place of 1 Tbsp normal flour.
  • Serving this with a dish of olive oil and salt is delicious!