Variations
Rosemary Olive Bread:
Add ½ cup chopped Kalamata olives when folding the dough.
Garlic Rosemary Bread:
Add 2 cloves roasted garlic (smashed) to the dough.
Parmesan Rosemary Bread:
Add ¼ cup grated Parmesan when mixing the dough. Sprinkle more on top before baking.
Sea Salt Rosemary Bread:
Sprinkle flaky sea salt on top before scoring.
Whole Wheat Rosemary Bread:
Replace 1 cup of all-purpose flour with whole wheat flour. Add an extra 2 tablespoons water.
What to Serve With It
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Olive oil and balsamic vinegar – For dipping
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Butter and flaky salt – Simple perfection
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Soup or stew – Essential for sopping
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Cheese board – With soft brie or sharp cheddar
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Tomato soup – Classic pairing
Storage and Reheating
Room Temperature:
Store in a paper bag or wrapped in a kitchen towel for up to 2 days. (Plastic will make the crust soft.)
Freezer:
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Reheating:
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Oven: 350°F for 8-10 minutes
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Toaster: For slices
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Air fryer: 350°F for 3-4 minutes
Your Bread Questions, Answered
Can I use active dry yeast instead of instant?
Yes! Dissolve it in warm water with a pinch of sugar and let sit for 5-10 minutes until foamy before adding to flour.
Why is my dough so sticky?
It’s supposed to be. High-hydration dough is sticky. Resist adding flour—use wet hands or a spatula to handle it.
Can I bake this without a Dutch oven?
Yes! Use a heavy baking sheet and place a pan of hot water on the rack below to create steam.
Why didn’t my bread rise much?
Your yeast might be old, or your kitchen was too cold. Next time, use fresh yeast and let it rise in a warm spot.
Can I add other herbs?
Absolutely! Thyme, oregano, or even lavender work beautifully.
