![Loaf of rosemary olive oil bread with one slice cut out on a circular wooden board.](https://assets.epicurious.com/photos/583f4892b5f0f6b670cf4b6f/1:1/w_2560%2Cc_limit/Rosemary-Bread-113016.jpg)
-
Total Time
4–5 hours, largely unattended
A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.
Ingredients
Makes 1 large boule
Step 1
Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
Step 2
Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
Step 3
Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
Step 4
About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you’re using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
Step 5
Once you’re ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
Step 6
Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
Variations:
Step 7
Rosemary Olive Oil Bread With Olives or Tomatoes:In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
Step 8
Olive Oil Bread With Onions and Mint:A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
Step 9
Pancetta and Black Pepper Bread:丰富、美味,挤满了味道:您可以使用olive oil here if you’d rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it’s crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don’t have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.
Leave a Review
Reviews (8)
Back to TopHello, I just made the bread it is on the first rise. Maybe I miss read the instructions but is there 2 different 2 hour rises. In step one it said to let rise 2 hrs. Then again in step 3 it says to let rise 2 hrs. Again is that right. Thanks for any help.
Anonymous
MO
9/6/2021
This is a good loaf. The boule it makes is small, not large as the recipe claims. The structure is quite close but it's aromatic and subtle to taste. Use a GENEROUS tablespoon of rosemary leaves. I used 7 sprigs' worth and chopped them up before adding them to the dough. Next time I might line the pan with them too. I'm thinking fennel seeds or caraway seeds might add a dimension to the flavor, but there's nothing wrong with the recipe as is!
hsq
Framingham, MA USA
10/12/2020
I have made this with rosemary so many times. It's delicious. My husband will eat the whole loaf himself. I just made a batch and it's rising. I did half with some dark oil cured olives and half with rosemary.
Anonymous
NorCal
4/5/2020
I made the pancetta and black pepper bread and it came out very dense and overly greasy. While some grease would be expected, this amount wasn't very pleasant. I used the pan drippings as recommended rather than the olive oil.
nfinn91
Denville, NJ
11/6/2018
Love this bread! Easy to make, and the crumb is soft and delicate. My family loves it.
Maddie Hj
Cape Cod, MA
11/12/2017
If you bake the loaf inside of a Dutch oven with the lid there is no need for the pan with water in the oven. It creates its own steamy environment. Just take the lid off about halfway through. Put the Dutch oven in the oven during preheating so it’s good and hot.
Anonymous
Virginia
10/28/2017
Simple and beautiful bread. Tastes great. I made it with my stand mixer instead of a food processor and it turned out nice!
Anonymous
New Mexico
3/1/2017
This is my go to bread for stuffing for the turkey. I’ve been using it for 3 years now.
Anonymous
12/25/2022