Rosemary Olive Oil Bread

The round loaf pictured here is rosemary olive oil bread. Photo by Michelle Bose.

—Submitted by Jenni Luckett.

This is a traditional bread recipe, in that it takes some time rising. But it’s also the moistest, most subtly flavorful bread I’ve ever made and well worth the wait, in my opinion. Found on the blog A Hint of Honey. It may be worth noting that I never use bread flour—for this recipe I used whole wheat flour as called for, plus regular white flour for the additional half-cup. Also, I used all dried herbs, as my fresh rosemary was a bit picked over. (I also generally fail to measure, so my “pinches” were exactly that.)

1 cup warm water
1 Tbsp sugar
2 tsp active dry yeast
1 tsp salt
2 Tbsp fresh rosemary, chopped (or 2 tsp dried)|
¼ tsp Italian seasoning (or pinch of ground garlic, dried oregano and dried basil)
¼ tsp. freshly ground black pepper
2 Tbsp extra virgin olive oil
1 ½ cups white whole wheat flour
½ cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp water, for egg wash
dried rosemary for sprinkling


  1. In large bowl, combine warm water, sugar and yeast. Let sit 10 minutes to proof.
  2. Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about five mintues, adding more flour as necessary to prevent sticking.
  3. Place dough in lightly greased bowl, cover and let rise until double in size, about one hour. Punch down dough and form it into a round loaf.
  4. Place on a cornmeal-dusted pizza peel or parchment paper. Cover and let rise again until double in size, about 45 minutes.
  5. Preheat oven and pizza stone to 400 degrees. When dough has risen, brush the top with egg wash and sprinkle with dried rosemary. Bake on pre-heated pizza stone for 20 to 25 minutes until top is golden brown.

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