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Imagine pulling a warm, fragrant loaf from the oven with effortlessly crunchy crust and a soft, chewy crumb infused with fresh herbs. This Ridiculously Easy Rosemary Bread Recipe is exactly that kind of magical baking—a simple combination of straightforward ingredients that transforms into a delicious, aromatic bread perfect for any occasion. Whether you’re a kitchen novice or a seasoned baker, this recipe delivers a rustic, flavorful loaf with minimal fuss and maximum joy.
Ingredients You’ll Need
These ingredients are delightfully simple yet crucial to achieving the perfect rise, texture, and aroma that make this bread so irresistible. Each one plays a role in balancing flavors and creating that beautiful golden crust.
- Bread flour: Provides the ideal protein content for that chewy, airy crumb.
- Kosher salt: Enhances flavor without overpowering the rosemary’s delicate freshness.
- Active dry yeast: The magic agent that helps the dough rise and develop a light texture.
- Fresh finely chopped rosemary: This herb infuses the bread with its signature aromatic pine-like flavor.
- Room temperature tap water: Activates the yeast and hydrates the dough evenly.
- Melted butter: Brushed on top for a soft, flavorful finish that browns beautifully.
- Flaky sea salt: Sprinkled on top to add crunch and that perfect salty bite.
- Extra finely chopped fresh rosemary: Used as a topping to intensify the herbal aroma right before baking.
How to Make Ridiculously Easy Rosemary Bread Recipe
Step 1: Combine Your Dry Ingredients
In a medium-large bowl, whisk together the bread flour, kosher salt, active dry yeast, and finely chopped rosemary. Creating a well in the center helps you add water smoothly, so mix everything together gently with a sturdy rubber spatula until the flour is fully incorporated. Don’t fret if the dough looks wet and sticky because that’s exactly how it should be for this recipe.
Step 2: Let the Dough Rise Overnight
Cover your bowl with plastic wrap and leave the dough to rise at room temperature overnight or for up to 12 hours. This slow fermentation is key for that wonderful depth of flavor and texture we love in this Ridiculously Easy Rosemary Bread Recipe.
Step 3: Prepare for Shaping
After the long rise, the dough will be bubbly and shaggy, which means it’s ready. Line a baking sheet with parchment paper and preheat your oven to 425ºF. Generously flour your workspace—about a quarter cup should do—and turn the dough out onto it, gently folding and kneading for about a minute so it’s coated evenly with flour.
Step 4: Divide and Shape the Dough
Split the dough into two or three equal parts, dusting each with flour to keep them from sticking. Using a baker’s scraper makes cutting easier. Shape each piece into a smooth ball by pulling edges underneath and pinching them together to create a lovely rounded top, then place them on your baking sheet with the smooth side facing up.
Step 5: Add the Finishing Touches
Brush each loaf generously with melted butter, then sprinkle them with the remaining finely chopped fresh rosemary and flaky sea salt. These finishing touches create an irresistible crust packed with flavor and just the right amount of crunch.
Step 6: Final Rise and Bake
Let the loaves rest for 20 minutes while your oven heats up. It’s normal if the dough flattens a little during this resting period; the oven will do its magic and puff it right back up as it bakes. Slide your pan into the oven and bake for 23 to 28 minutes until deep golden brown and smelling incredible. Transfer the bread to a cooling rack and let it cool completely before slicing.
Step 7: Optional Step for Make-Ahead Bread
If you want to prepare this bread in advance, take it out of the oven slightly earlier—when it’s pale golden, about 3-4 minutes before the full bake time. Cool completely on a baking sheet, freeze flat, then once frozen, store each loaf in a ziplock bag to keep it fresh.
How to Serve Ridiculously Easy Rosemary Bread Recipe
Garnishes
To showcase this bread at its best, a little extra sprinkle of flaky sea salt or fresh rosemary just before serving adds an eye-catching, fragrant touch. A drizzle of high-quality olive oil or a slather of herbed butter also elevates the eating experience.
Side Dishes
This dish pairs wonderfully with a variety of sides. Think warm soups like creamy tomato bisque or hearty minestrone. Soft cheeses, marinated olives, or a fresh salad with lemon vinaigrette make fantastic companions to balance the savory, herbal notes of the bread.
Creative Ways to Present
Turn your rustic rosemary loaf into a showstopper by slicing it into thick slabs and arranging them on a wooden board paired with bowls of infused olive oils and balsamic glazes. You could also hollow out the center to create a bread bowl for soups or dips, turning simplicity into a delightful centerpiece.
Make Ahead and Storage
Storing Leftovers
Once your rosemary bread is completely cooled, keep it in a bread box or loosely wrapped in a linen towel to maintain its crust while preventing it from drying out. Consume within 2-3 days for the best taste and texture.
Freezing
This Ridiculously Easy Rosemary Bread Recipe freezes beautifully. Wrap each loaf tightly after freezing on a baking sheet, and store them in large freezer bags. This way, you can enjoy fresh-tasting bread weeks later without compromising flavor or texture.
Reheating
When ready to enjoy your frozen bread, thaw it at room temperature, then reheat in the oven at 325ºF for 8-10 minutes or until the crust crisps up and turns a gorgeous golden brown again. This step refreshes the loaf perfectly, making it taste like it just came out of the oven.
FAQs
Can I use dried rosemary instead of fresh?
While fresh rosemary is preferred for its vibrant aroma and flavor, you can use dried rosemary in a pinch. Use about one-third of the fresh amount since dried herbs are more concentrated.
Do I need any special equipment to make this bread?
No fancy tools are necessary! A sturdy rubber spatula, a baking sheet lined with parchment, and a bench scraper if you have one are all you need to make this recipe with ease.
Why is the dough supposed to be sticky?
The dough’s wet and sticky texture is key to creating an open crumb and moist interior. It might seem tricky to handle at first, but coating the dough with flour during shaping makes it manageable without toughening the bread.
Can I make this bread without overnight rising?
The long fermentation is what gives this Ridiculously Easy Rosemary Bread Recipe its depth of flavor and excellent texture. Shortening this time will work, but the bread won’t have quite the same rich, developed taste.
How do I know when the bread is done baking?
You’re aiming for a deep golden-brown crust that sounds hollow when tapped on the bottom. If you have a thermometer, an internal temperature of about 200ºF means it’s perfectly baked through.
Final Thoughts
This Ridiculously Easy Rosemary Bread Recipe is truly a game-changer for anyone who loves fresh homemade bread without the fuss. It’s the kind of recipe that turns simple ingredients into something special, inviting you to savor that wonderful mix of herbaceous aroma, crunchy crust, and chewy crumb every single time. Trust me, once you try it, this bread will become a comforting staple in your kitchen worth sharing with everyone you care about.
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Ridiculously Easy Rosemary Bread Recipe
- Total Time: 43 minutes active plus overnight rising time
- Yield: 18 servings (2-3 loaves)
- Diet: Vegetarian
Description
This Ridiculously Easy Rosemary Bread is a simple, no-knead artisan-style loaf infused with fragrant fresh rosemary. Perfect for beginners and experienced bakers alike, it requires minimal hands-on time with an overnight rise for maximum flavor and texture. The bread features a tender crumb and a crisp, golden crust accented with buttery rosemary and flaky sea salt topping, ideal for sandwiches, dipping, or enjoying on its own.
Ingredients
Dough Ingredients
- 4 cups bread flour (plus extra for shaping)
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 1 tablespoon fresh finely chopped rosemary
- 2 cups room temperature tap water
Topping Ingredients
- 1 tablespoon melted butter
- 1 teaspoon flaky sea salt
- 2 teaspoons finely chopped fresh rosemary
Instructions
- Mix Dry Ingredients and Water: In a medium-large bowl, whisk together the bread flour, kosher salt, yeast, and fresh rosemary. Make a well in the center and pour in the room temperature water. Using a sturdy rubber spatula, mix until all the flour is incorporated. The dough will be wet and sticky, which is perfect.
- First Rise: Cover the bowl tightly with plastic wrap and leave it to rise at room temperature overnight or up to 12 hours. This slow rise develops flavor and texture.
- Preheat Oven and Prepare Pan: The next morning, after the dough has risen and appears bubbly and somewhat shaggy, line a sheet pan with parchment paper. Preheat your oven to 425ºF (218ºC).
- Flour Work Surface & Knead Dough: Spread about ¼ cup of flour on a clean work surface. Turn the dough out onto the floured surface and lightly coat it by turning it several times. Using a bench scraper if available, knead the dough gently for about one minute, adding more flour as needed to prevent sticking.
- Divide Dough: Cut the dough into 2 or 3 equal portions using the bench scraper or a knife. Turn each portion in the flour to coat lightly.
- Shape Dough Balls: Shape each portion into a smooth round ball by pulling the edges underneath and pinching them together. Place the loaves smooth side up on the prepared baking sheet. Use more flour to prevent sticking as necessary.
- Apply Butter and Toppings: Brush each loaf thoroughly with melted butter. Generously sprinkle with finely chopped fresh rosemary and flaky sea salt to finish.
- Second Rise: Allow the loaves to rest and rise for about 20 minutes while the oven is heating up. The dough might flatten slightly, but it will puff nicely during baking.
- Bake: Place the sheet pan in the oven and bake for 23 to 28 minutes, or until the loaves are a beautiful golden brown. Remove from the oven and transfer the bread to a cooling rack to cool completely.
- Freeze for Later (Optional): If you want to freeze the bread for future use, take it out of the oven 3 to 4 minutes before it reaches a full golden brown (while it is pale golden), then let it cool completely. Freeze the loaves on a baking sheet individually, then transfer to large ziplock bags for storage.
- Reheat Frozen Bread: When ready to serve, thaw the bread completely and reheat in a 325ºF (163ºC) oven for 8 to 10 minutes or until golden brown and warm.
Notes
- The dough is intentionally wet and sticky—this contributes to a moist crumb and rustic texture.
- Using fresh rosemary enhances the herbaceous flavor more than dried rosemary.
- Allowing the dough to rise overnight develops deep flavor without intensive kneading.
- You can divide the dough into two larger loaves or three smaller ones depending on your preference.
- The butter and flaky sea salt topping add richness and a pleasant crunch to the crust.
- For best results, use bread flour for structure and texture.
- Adjust baking time based on your oven and loaf size; loaves should be deeply golden and sound hollow when tapped.
- Use a bench scraper to make handling sticky dough easier and to cleanly divide portions.
- Store leftover bread wrapped tightly or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
