Rosemary Olive Oil Bread
Recipe type: Bread
Cook time: 
Total time: 
Serves: 1 Loaf
  • 1 cup Warm Water (100-110F)
  • 1 tablespoon Sugar
  • 2 teaspoons Yeast
  • 1 teaspoon Salt
  • 2 tablespoons Rosemary
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Italian Seasoning
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1½ cups All Purpose Flour
  • ½ cup Bread Flour plus extra for kneading
  • 1 Egg, whisked + 1 tablespoon Water (Egg Wash)
  • Dried Rosemary for sprinkling
  1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
  2. Stir in salt, rosemary, seasonings, olive oil, and all purpose flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for around 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
  3. Place the dough in a lightly greased bowl; cover, and let rise till double in size, about 1 hour.
  4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, around 45 minutes.
  5. Meanwhile, preheat oven to 400 degrees. Once the dough has risen, gently brush the to with the egg wash and sprinkle with dried rosemary.
  6. Bake on preheated stone for 20-25 minutes, until top is golden brown & sounds hollow when tapped.
This dough was incredibly sticky, could have been the climate here with high humidity so I had to use more flour than I intended but the bread still came out perfect. Just don't be alarmed if it sticks to your hands a lot, add more flour.
Recipe by I'm At Home Baking! at