From the Kitchen

Bake Up This Simple Rosemary Artisan Bread

These rosemary bread loaves are super easy to make, one of our family favorites! This Rosemary Artisan Bread recipe is a lot like a basic french peasant bread, but with a rosemary twist, just like many of the bake breads at restaurants. Perfect to dipping into olive oil and vinegar as a dinner side dish!

Bake Up This Simple Rosemary Peasant Bread

Homemade Rosemary Artisan Bread

Rosemary Artisan Bread

Rosemary Bread Recipe

  • 1 packet dry yeast (or 2 1/2 tsp)
  • 2 c. warm water
  • 1 T. sugar
  • 2 tsp salt
  • 4 c. flour
  • 2 tsp. fresh rosemary – chopped fine
  • Topping: 1/4 tsp. of each – olive oil, chopped rosemary, and salt


Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp chopped rosemary and stir until blended, do not knead!!

TIP: I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don’t make bread that often, just buy the yeast packets.

Cover and let rise for 1 hour or until double in size. If you have a big mixer, I keep the dough there with a lid on, it’s nice and moist in there. Or simply keep it in the mixing bowl and cover with a moist cloth while it raises.

Remove dough. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal.
OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Let it rise another hour.

TIP: It will be sticky. I like to put cooking spray on my hands for taking out the dough and shaping it.

Brush each round olive oil and lightly sprinkle with more rosemary and salt.

Bake @ 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.

Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar.

Bake Up This Simple Rosemary Artisan Bread

This bread can’t be beat! It is soooo delicious and a really easy bread recipe. If you’ve never made bread before, Rosemary Bread is a great one to start with.

Rosemary Artisan Bread Recipe
Servings: 3 loaves
  • 1 packet dry yeast or 2 1/2 tsp
  • 2 c. warm water
  • 1 T. sugar
  • 2 tsp salt
  • 4 c. flour
  • 2 tsp. fresh rosemary - chopped fine
  • Topping: 1/4 tsp. of each - olive oil chopped rosemary, and salt
  1. Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp chopped rosemary and stir until blended, do not knead!!
  2. TIP: I like to buy yeast in a large package and then store it in a plastic container and keep in the freezer. It lasts forever. OR if you don't make bread that often, just buy the yeast packets.
  3. Cover and let rise for 1 hour or until double in size. If you have a big mixer, I keep the dough there with a lid on, it's nice and moist in there. Or simply keep it in the mixing bowl and cover with a moist cloth while it raises.
  4. Remove dough. Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal.
  5. OR you can place it on your silicone baking mat with no oil. Cover with a towel or greased plastic wrap. Let it rise another hour.
  6. TIP: It will be sticky. I like to put cooking spray on my hands for taking out the dough and shaping it.
  7. Brush each round olive oil and lightly sprinkle with more rosemary and salt.
  8. Bake @ 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.

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Images via Adore Foods


  1. HELP! Okay guys, I have made this bread twice and both times it never rose! I live in Louisiana so I used the 5 1/4 flour, maybe next time I will just try with 4? I am not ready to give up yet it sounds so good, and even when it doesn’t rise it still tastes pretty good, just want to taste it when it is right.

    The first time I mixed with the kitchen aid mixer then covered with a damp cloth, yhis time I mixed by hand and again used a damp cloth. Please help.

    1. Have you used the yeast to make other bread successfully? Your yeast could be old, or when you mix it with warm water, your water could be too warm and kill the yeast (but if it is too cold it doesn’t activate the yeast). I like to go ahead and wait ten minutes after adding the yeast to my warm water to make sure the water starts getting bubbly–then I know the yeast is active!

      Are you raising the bread in a warm place? (I turn my oven on to the lowest temperature (170 degrees) for 1-3 minutes, then turn it off, let it cool for a few minutes, then stick my dough in there to rise.)

      Finally, I find that sometimes I need to wait longer than an hour for it to raise properly. I don’t really know why–maybe it depends on humidity?

  2. I was wondering: have you tried baking this as a loaf of bread? I like the idea of round loaves, but i think this would make amazing grilled cheese or sandwiches like Panera Bread! I’m gonna give it a try. Thanks for sharing!

  3. If you want a more distinct and well developed bread, mix the flour, water and yeast (omitting the salt because it’s a yeast inhibitor. put it in the next day if you’d like) and only mix the ingredients until resembling a shaggy ball. Put in a plastic covered bowl overnight (don’t worry, the flour will hydrate just fine). On baking day, take the dough and knead for about 5 or 6 minutes on a floured counter, adding the salt about 2 minutes before kneading is complete. If you have a Kitchen Aid stand mixer, only knead on medium speed (2) for about 3-4 minutes with the dough hook attachment. The dough should be tacky but not sticky. Add flour a tablespoon at a time if need be. Let rise in a warm oiled bowl for about an hour or until doubled in bulk. Press down (don’t PUNCH) dough lightly and pull and fold like a letter taking care not to degas the dough as much as possible. Form a ball and use your hands to make the top of the ball taught (this is what will make your dough keep its shape and not flatten while rising or in the oven), cover loosely with plastic wrap and let rise on your parchment lined cookie sheet for about 40-45 minutes or until you can poke a finger in the dough and it doesn’t spring back readily.

    Prepare your oven for hearth baking. Preheat oven till its at its highest temperature (500-550) with a sheet pan on the lowest position. Just before adding your loaves to the oven, add 1 – 1 1/2 cups hot water to the sheet pan. Make a couple of !/2″ deep slices across the loaves (This will make the dough ‘spring’ in the first minutes of cooking) just prior to loading in oven. put in your loaves in the oven with a peel or on the back of a parchment lined sheet pan. Lower temperature to 450 and cook until bread registers 200 on an instant read thermometer or until thumped and it sounds hollow. Allow to cool on wire racks for 3 hours.

    This sounds like a lot of work, but it really isn’t. just a couple of side notes. if you do it my way, DO NOT use a Silpat because they are only rated at 425 degrees and the silicone will degrade. Also, your bread is going to turn a DEEP golden color. Don’t be afraid. Your bread isn’t burning. I promise! :)

    If you need any tips just email me.

    1. Um, Paul: I think you missed the point. This is no-knead, no-fuss, no-muss bread. There are hundreds of sites that have your lengthy method. This is quick, easy and good. Why make it laborious – and verbose?

  4. It’s in the oven now – smells really good!

    Not sure if you can move the Update of adding 1 1/4 cup of flour closer to the top or better yet, in parenthesis in the ingredient list. It being at the very bottom I didn’t see it until too late.


  5. I’m going to try this with a 50/50 mix of white & wheat flour. Sounds so yummy and yes, EASY!

  6. This is the second time making this yummy bread. I love it because you don’t need to knead it and you don’t need special mixers, just a wooden spoon. It is also quick to make.
    Thanks for a wonderful, easy recipe!

  7. I made this recipe last week and my girlfriend and I gobbled it up in about 2 seconds. It was easily the best bread I’ve ever made. I’m making it again today, except mixing fresh rosemary into the dough. We’ll see how it turns out. In case you’re wondering, I live in Indiana and made the bread with the exact amounts given in the recipe, and it turned out perfect. I put lots of cornmeal on the baking sheet because I like the thin, crunchy bottom.

  8. I made this bread tonight and it came FABULOUS!! Can’t wait to impress all my friends with it — THANKS!!!

  9. Addendum — I added an extra cup of flour, upped the baking temp to 400 for 30 minutes in my la cloche, removed the parchment paper after 20 minutes, and was rewarded with a beautiful and tasty loaf! Love it!

  10. The first time I made this, it was so wet it barely rose. However, it tasted absolutely fantastic. I will definitely make this again and use more flour. It is just too good not to! Also, using parchment paper can replace any need for corn meal (there’s nothing delicious about the smell of burnt cornmeal), just make sure you remove it after ten minutes or so, that way the bottom will brown better.

    Thanks for this recipe!

  11. TIPS: I just made this recipe (in two batches) and found that it really needs another 1/2 – 1 cup of flour than the recipe calls for. My second batch, with this addendum, worked out perfectly. My second suggestion is to NOT use a dark cooking sheet. Make sure it’s a light metal. Dark metal heats the bottom too much and burns the corn meal. With these two recommendations, it’s a great recipe. Thanks for sharing!

  12. This recipe is so easy and fantastic! I’ve made the bread numerous times.

    Some variations I use are … adding extra rosemary (about double), adding whole or chopped garlic cloves to the flour mixture, topping the bread with grated Parmesan the last 10-15 minutes of cooking.

    When I make the recipe, I use two baking sheets and switch the loaves half-way through cooking.

  13. yum! never really made bread like this, but i have a gigantic rosemary bush in my front yard that rarely gets used. my husband about died when he put a piece of hot, fresh rosemary bread in his mouth. super easy, but if you live in low elevation (i.e. So Cal), definitely heed the suggestion of adding more flour.
    thanks for making my night!

  14. I made your bread tonight…LOVE IT!! Gave a loaf to my friend…(wish I didn’t!) Think I will make it again tomorrow!!! =) THANK YOU!!!

  15. I made this with a a bowl and a spoon and it worked out fine. Loved it! In fact, I’m going to make it now. :)

  16. WOW!!! Thank you sooooo much! First time making bread and this was a breeze! I followed your instructions and your visuals were awesome & very helpful! I am currently savoring my achievments as a mini-domestic goddess with this bread. My family loved it and I’m looking forward to making this again and again!

  17. Cheddar. Sorry. :) still good! Also today I’m trying it with cheese mixed into the dough. Will see how that works out.

  18. I have to say. This bread is a staple at my house. It is SO easy. I like to change it up a lot and add different things. I add garlic bread seasoning to the dough and then melt chedder or parm on the top and it turns out fabulous and every devours it and dies over how yummy it tastes. SO EASY and pretty versatile! We love this bread!

  19. It’s more than two months on and I am baking this bread regularly and taking a loaf as a gift to friends who receive it gratefully. This recipe has changed my life!

    Matthew, maybe you don’t have three kids running around your feet when you cook? My mixer is an absolute godsend. Each to their own and all that ;)

  20. Have never had any success with yeast breads…I decided to try your recipe and YAYYYYY!
    It rose, it is baking and the house smells so good. Thank you for all the photos and the best smelling bread anywhere!!

  21. phui! I understand no-knead bread (I do a few different types), but using a machine takes everything that is great about home made bread out of the recipe. Quit using a machine to do your work for you and start making bread. You will enjoy it more and it will taste better.

  22. I’ve just christened my brand new red KitchenAid with this recipe and the two loaves are rising right now! I made one for us and one for my mum – can’t wait to taste it :) Thanks for the great recipe – I have a huge Rosemary bush at my backdoor just begging to be used more.

  23. I like your blog. It is very informative (even better than a cookbook) and involves a lot hard work to capture those striking pictures. I make this herby loaf yesterday, it turn out very well and incredible appetising. I adjusted the liquild content and turn it to rosemarry sandwish. I didn’t sprinkle the herb on top, I mixed it into the dough. Besides, I added some sour cream into it. Every bite is busting with the fresh flavour rosemary and mild tanginess of sour cream.
    I used milk
    roll tin
    to bake the loaf.

    I am going to use this bun for Spanish pork sandwich.

  24. this was delicious and soo easy to make! The only two things i did differently was using bread flour instead of all-purpose flour and combining it in a standup mixer. It came out a little darker than yours, but great nontheless. Thanks so much for this recipe! I will definitley make this often:)

  25. I tried this recipe several months ago, and although mine looked very different that the one in your pics, it was SO yummy! Then I managed to lose your website (user error, no doubt…) and just now accidentally found it again. Since I didn’t get to thank you before, you and my family have our sincere thanks for a recipe that will end up in the family cook book :)

  26. We make a lot of bread, and this might be the BEST bread we’ve ever made, especially when you have fresh rosemary on hand!!

  27. Karen – What a great idea for adding in parmesan and garlic! I’m going to have to try that soon. This is one of our favorite breads, and that will help spice it up! Thanks for your comment.

  28. Thank you for sharing this recipe. I made it a few months ago and loved it. I made one of the loafs with garlic (halved cloves) and parmesan cheese. It was incredible. I also loved that it was easy (which is perfect for me). I plan to make it tomorrow with roasted chicken and squash. My chicken is brining as I type. Thanks again!

  29. I have made lots of bread over the years and I have to say, “This recipe is to die for!!” The only change I made was that I did not sprinkle the salt on top. I eat very little salt so a little bit goes a long way for me. I live in Arizona and my rosemary bush is good all year long…it is wonderful to just step out my door for fresh rosemary. Thank you so much for sharing this recipe.

  30. I finally tried making this bread twice. It didn’t turn out like I thought it should. Not sure if it may have been the yeast I was using or the weather. The first time I made it, the dough didn’t rise at all. The next time I made it, the dough only rose a little bit. The bread was good, but only when it came out of the oven. After a day or two I disposed of it. Most bread recipes have the oil or shortening added to the recipe. This one didn’t. What did I do wrong?

  31. Bread sounds so good. I think I’ll make it today or tomorrow.
    Marie, why do you throw your rosemary plant away? Plant it outside after you purchase it & then dig it up in Fall. Do not over water or the leaves will fall off, it likes it dry. The plant will get very large. I have 2 new plants started now from my original plant. You can have fresh rosemary all year this way & can share it too…. It is great on all kinds of meat as a marinade w/ garlic & oilve oil.

  32. Thanks for the recipe. We loved it! One cup of the flour I used was whole wheat. Also, I didn’t have cornbread so didn’t use it. The bread stuck, but I wasn’t sure what to use instead. And, I used sea salt on top and it was a little too salty. Otherwise, delish!!!!!!! I shared the link on my blog, in some comments on make meals for August.

  33. I’ve made this bread for years but cooked it in a old crockpot ceramic type dish, still cooked it in the oven, the bread rises tall and delicious! I dropped the pot a few years ago and haven’t made it till now. It’s rising and waiting to go in the oven. I love this bread!

  34. WOW !!!!!! was the best brread i ever made. my mother in law use to make home made bread you could smell it for miles, didnt get out of the evon and had us all there !!!!! i think yours is good to ! BUT NOONE MAKES BREAD LIKE A KANAS GIRL 111111

  35. I finally had the pleasure to eat at the Macaroni Grill this past Saturday in Georgia. WOW! I had their peasant bread for the first time and it was out of this world. I thought when I get home I am going to find a recipe and try this. Thanks for this recipe above. I am going to make this soon. Cannot wait!

  36. I’m eating this right now with some homemade spinach artichoke dip…I’m pretty much in heaven. This could be a dangerous recipe!

  37. Just wanted to chime in, another successful replication! I am new at baking bread and was so happy with how this recipe turned out. Really tasty and quite easy. Thank you!

  38. Well, my husband pronounced this the best bread I’ve ever made. Happily, it’s also the easiest recipe, with minimal dishes and fuss! I did have fresh rosemary from my pot o’ rosemary in the kitchen, and it smelled and tasted so good when baked. We loved the crunch and the light texture. Soooo good! Plus my husband was “inspired” afterwards to do the dishes! You can see that I’ll be making this wonderful bread often! :) Thank you!

  39. I just made this bread today. I was wondering how much b vinegar and olive oil do you mix together or just wing it?

    Thanks Jackie

  40. Thank you again for this recipe! This turned out yummy even if it grew sideways instead of up. Still I plan to make this again this weekend. I used to have a bread machine and made lots of bread until it broke and the replacement also wasn’t working for me.

  41. this is perfect… we’re having guests this Sunday and was planning on serving pasta tomato soup with chicken balls… this would hit the spot perfectly…

  42. I have been making your recipe for the last few weeks and I had a neighbor tell me it should become my signature dish!! My children would live on it if I would let them. But I have encountered a problem. The batch in the oven as well as the previous batch are much flatter than the others I’ve made. The only difference that comes to mind is I started using unbleached AP flour rather than bleached. Should that make a difference in how the bread rises or is it possible I’m doing something else?

  43. I love this bread. I have made it so many times. It’s so delicious I can eat it all by myself. That’s how dangerous it is! It’s a 5 star receipe.

  44. Deanna – I don’t have a bread maker, so I’m not sure. I’m thinking you could mix it, skip the kneading, then continue on. If you try it, let me know.

    Felicia – Just plain old white flour. Nothing special, that’s what’s so great about this recipe, so easy.

  45. You are one cruel cruel lady! I have been trying to diet and decrease my carb intake, but I saw this recipe and it looked so easy that I had to try it!! I was a little worried since there was no kneading involved but loved the idea of dumping ingredients in a bowl then forgetting about it until an hour later where I would place it on the cookie sheet and let it rise again… I baked it… and OMG it was delish!! I had one piece and dipped it in oil and vinegar.. then grabbed another.. and another.. and another until there was NO MORE LEFT of one loaf!!! I will be regretting it tomorrow when I go to the gym.. but oh was it worth it… the saltiness of the sea salt I sprinkled on the crust, the herbiness of the rosemary, the warmth of the bread, and the creaminess and tang of the oil and vinegar!! I have a question, how would you freeze this? I know it is super simple but sometimes I have class all day and would love just to take a loaf out of the freezer and enjoy fresh bread. Should I bake it partly and freeze it, or freeze the unbaked loaf? Thanks for a WONDERFUL recipe!

  46. Whoa — my seven year old made this bread this afternoon, with very minimal help from me. It was much flatter than yours…we’ll add more flour next time…but wow, very close to the amazing Macaroni Grill foccacia. It has that fabulous crunch to it, but not a hurt-your-mouth kind of crunch. ;) It’s a keeper!!

  47. Yummy yum yum. Question… can I put this in a bread tin and still expect the same yummy yum yum results?

  48. Winner…can I make it with some other herb? We dont grow rosemary here, but this looks too good to resist!!

  49. oh!a friend n i baked it, and it was delicious, a real peace of heaven, but i used less water..
    thank you!!!!! you made my saturday!!!!

  50. This recipe looks great! I’ve been looking for something that is like the bread served in our local italian eatery. I can’t wait to try it.

  51. Kelly – For the herb, I have grown it for 3 years now. It is a perennial plant, but I toss it after the summer and buy a new one each spring. I get them at a local nursery or I have bought one at Walmart before. When you buy it, make sure it’s hearty looking to start with. Then plant it in a pot with potting soil. Then water every other day or so. I’ve found that Rosemary is the easiest one to grow and gets big and bushy for me. Good luck in growing some again. I hope it works out better for you this summer.

    Clare – I’m glad it still tasted good with the extra salt. I actually like to put on a lot of salt on top anyway, it goes good with the oil and vinegar.

    Marian – I’m happy you loved the bread, especially as a bread maker. It’s for sure one of our favorites and I make it all the time.

    Jordan – I need to teach you how to make it next time!

  52. I’m a bread maker and was worried about the no kneading instruction, but it was FANTASTIC! The crumb was wonderful – we ate both loaves in one dinner. This one has joined the make again soon list! Thanks a ton.

  53. THis bread turned out AMAZING!!! I even fudged the times a little to get it in the oven sooner. My husband LOVED it! I accidently added two tablespoons of salt instead of two teaspoons and it was still delightful. Made it yesterday and it is all gone. Thank you so much.

  54. I must try that bread recipe. We love dipping in oil here too!

    I have a question…I have an herb garden but my rosemary never looks that good. How do you get it to bush out like that??

  55. I’m super happy that most of you are going to try this OR already have!

    Occasional Genius – Do both!

    Lindsay – That is a compliment coming from you “Cafe Johnsonia!”

    Janelle – I may be coming over to your house to get more!

    Alex – Thanks, but no :)

    Janel – Thank you , but nice try on the Martha! I’m glad I’m able to make you “appear domestic”, but if you are doing these things, then you ARE domestic! Keep it up and have a great crafty summer!

  56. I’m sorry, but are you Martha Stewart under a pseudonym? I’ve done your chewy granola bars (twice) and dyed flowers this week, and now this recipe? Of course I have to try it! That looks lovely, and perfect. Thanks for sharing your amazing ideas–and making it so easy for me to appear domestic and have great craft ideas for my kids!

  57. I made this bread today for lunch and it was AWESOME! Thanks so much for the recipe! I ended up using Italian seasoning instead of fresh rosemary and it still turned out amazing, although I would love to try it with the fresh rosemary. . .a good reason to make it again in a few days!

  58. I just had a bite of this delicious bread… its SO good and super easy. Thanks for the recipe. Fortunately I had all ingredients on hand (I used dried rosemary and it was just fine). Thanks again!

  59. Can I marry you? I love your cooking and your house, and supplies.. Bread looks yummy too. :)

  60. This looks so yummy. I am going to make it today. I just found your blog, and it is awesome!! I have loved clicking back through the archives and seeing all your great ideas!! I am also going to make the sponge water toys this week!

  61. YES!!!! This is just the recipe I’ve been looking for! I’ve been able to get some yummy focaccia at Trader Joe’s that has rosemary in it. When I go to the Macaroni Grill sometimes all I want to eat is their bread and oil and vinegar.

    If only it weren’t so hot, I’d make this today. I even have fresh rosemary on hand!

  62. I am going to try this out right now! and have it for dinner tonight. I love making bread ever since I tried it about 3 months ago. Its SO easy. I use my kitchenAid mixer with the bread attachment. My mouth is totally watering just thinking about it! thanks for the EXCELLENT instructions and pics. (do you think parchmant paper will work just as well as your silicone mat?)

  63. I am so making this tonight! We are huge lovers of warm bread dipped in oil and vineagar here, but I’ve never made my own bread!

    My husband thanks you, I’m sure. =)

  64. LaDonna – I’m sure you can make this without a mixer. And this is a great one for no mixer, as Sharon commented, as you don’t want to knead the dough.

    Mommy Bee – this is a hit at our house and gone in minutes. Usually it’s the main course!

    Lauren – I love whole wheat bread and I’ll have to try the King Arthur recipe. Homemade is so much yummier. Thanks.

  65. I am making it right now, I hope it’s not an isuue I am made it with whole wheat white flour. If you like homemade bread, you should try the recipe for whole wheat bread on the back of the King Arthur Whole Wheat Flour Bag. It’s delicous and I haven’t bought a loaf of bread in months.

  66. I’ve never made bread before, but this looks easy AND yummy! We love Macaroni Grill’s bread, too, so I bet this would be a hit at our house. Thanks for the recipe!

  67. This looks so easy–thanks to your tips and photos! I have been wanting to try making bread (sans machine) so this looks like the way to go.

    Thanks for the awesome recipe!

  68. Oh this looks yummy! I’ve never made bread before so do I have to have a mixer to blend everything?

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