Tuscan Rosemary and Olive Oil Bread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you’re looking to bring a piece of Tuscany into your kitchen, this Tuscan Rosemary and Olive Oil Bread is your ticket. With its fragrant rosemary and rich olive oil, this bread is both simple and sophisticated — perfect for everything from casual dinners to special occasions.

Ingredients for Tuscan Rosemary and Olive Oil Bread

The base of our bread is all-purpose flour, which provides structure and chewiness. Sugar isn’t just for sweetness; it helps activate the active dry yeast by giving it something to feed on. The salt enhances the flavors and strengthens the dough. Fresh rosemary is the star, giving the bread its distinctive aroma and taste. Olive oil adds richness and moisture, while a final sprinkle of coarse sea salt on top adds texture and a savory finish.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in a slightly warmed oven (just turn it on for a minute or two and then off before placing the dough inside).
  • Use a serrated knife for cleaner slices once the bread has cooled.
  • For an extra rosemary kick, infuse the olive oil with rosemary sprigs before using it in the recipe.

Serving Suggestions

This bread pairs beautifully with a hearty minestrone or creamy tomato soup. It’s also an excellent choice for making bruschetta — just toast slices and top with fresh tomatoes and garlic. For a simple treat, serve it with a dish of olive oil and balsamic vinegar for dipping.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, but use about half the amount as dried herbs are more potent.
What if my yeast doesn’t foam?
Make sure your water isn’t too hot — it should be warm to the touch. If it doesn’t foam, your yeast may be expired, or the water temperature was incorrect. Start over with fresh yeast.
How do I store leftover bread?
Wrap it in a clean kitchen towel and keep it at room temperature for up to two days, or freeze it for longer storage.

Tuscan Rosemary and Olive Oil Bread Recipe Walkthrough

Start by grabbing a large mixing bowl. Combine 1 1/4 cups of warm water, a tablespoon of sugar, and a packet of active dry yeast. Let this mixture sit for about 5 minutes. You'll want the yeast to get nice and foamy — that’s how you know it’s ready to go.

Next, stir in 2 tablespoons of olive oil, 1 tablespoon of salt, and a tablespoon of chopped fresh rosemary. Add in half of the flour and mix until the batter is smooth and lump-free.

Slowly incorporate the remaining flour, mixing as you go. Once the dough is coming together, knead it for about 10 minutes. You’re aiming for a smooth, elastic ball of dough. Trust the process; you’ll feel it transform under your hands.

Place your dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about an hour. It should double in size — a little kitchen magic!

Once risen, punch down the dough gently to remove air bubbles. Shape it into a round loaf, and lay it on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Before popping the loaf in the oven, brush it generously with olive oil and sprinkle with coarse sea salt — this gives the crust extra flavor and a lovely sheen.

Bake for 25-30 minutes. You’ll know it’s done when it’s golden brown and gives a hollow sound when tapped on the bottom. Let it cool on a wire rack before slicing in.

Why You'll Love This Recipe

  • Easy-to-follow steps make it accessible for beginners.
  • Uses everyday ingredients you likely already have.
  • Aromatic rosemary adds a burst of flavor.
  • Pair it perfectly with a variety of dishes or enjoy it on its own.
  • Baking it fills your home with a delightful, inviting aroma.

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon chopped fresh rosemary
1 1/4 cups warm water (110°F)
2 tablespoons olive oil
Additional olive oil for brushing
Coarse sea salt for topping

Step-by-step Instructions

1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until the yeast is foamy.
2. Stir in olive oil, salt, chopped rosemary, and half of the flour. Mix until smooth.
3. Gradually add the remaining flour and knead for about 10 minutes until the dough becomes elastic and smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
6. Preheat the oven to 400°F (200°C). Brush the loaf with olive oil and sprinkle with coarse sea salt.
7. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove and let cool on a wire rack.

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