Crusty on the outside, soft on the inside, this Rosemary Bread is over top delicious! And trust me, it is so easy that just about anyone can whip up a loaf. You can pair it with pasta, soup, or just about any main dish, and everyone at the table will be happy!
COPYCAT MACARONI GRILL BREAD
Don’t you just love a good restaurant copycat recipe.? I found this recipe for rosemary olive oil bread at The Sister’s Cafe. I just adjusted it so I could use my SAF instant yeast. Since you can eliminate the first rise with instant yeast, it saves sooo much time!
It’s been awhile since I’ve been to Macaroni Grill, but this is what I remember the bread tasting like. It’s so yummy! A coating of olive oil, salt, and rosemary makes for a wonderful crust.
The inside of the bread is soft, fluffy, and has a perfect hint of rosemary flavor. It’s best with fresh rosemary, but I hardly ever have that, so most often I use dried rosemary. And honestly, my family can’t tell the difference.
At the restaurant, the bread is served with a dish of olive oil and cracked pepper for dipping. Mighty good! We have also had it with olive oil and balsamic vinegar, but most often we just eat it as is.
(To skip my tips and tricks and just get to the printable recipe card, scroll to the bottom of the post.)
HOW TO MAKE MACARONI GRILL ROSEMARY BREAD
- SAF instant yeast (When you use instant yeast, there is no need for a first rising, so this bread is ready much faster!)
- granulated sugar (You just need a bit to feed the yeast so the bread rises.)
- warm water (It should be about 110-115 degrees.)
- all purpose flour
- salt (Regular or kosher salt will work in the dough, but you need kosher or another coarse salt for the topping.)
- olive oil
- rosemary (Fresh is best, but dried also works well.)
- butter (for brushing on top of the dough)
- In a large bowl, mix together the yeast, sugar, and warm water with a whisk.
- Stir in two cups of the flour, salt, oil, and rosemary. Mix with a large wooden spoon till smooth. Add enough additional flour to make a soft and smooth dough that pulls away from the sides of the bowl as you stir it.
- On a floured counter, form the dough into a round loaf. Place on a greased baking sheet.
- Brush melted butter liberally over the surface of the dough. It will be quite wet. Sprinkle with kosher salt and rosemary. (Don’t use regular table salt or the bread will taste much too salty.)
- Place the pan in a warm place and let bread rise till doubled. It will take 30-45 minutes depending on the temperature of the room.
- Bake bread in an oven that has been preheated to 450 degrees for 20-25 minutes, or until dark golden brown on top. If you like a really crusty loaf, you can bake it for longer.
LEFTOVERS? The dough for this herb bread is low fat, so it is definitely best served warm from the oven. But if you don’t happen to eat it all, you can store it at room temperature. It will last for 2-3 days.
VARIATIONS FOR ROSEMARY AND OLIVE OIL BREAD
- I have also made this bread with half whole wheat flour and it is still delicious.
- Love garlic? Stir some minced garlic into the dough, or brush garlic butter on the dough in place of regular butter.
- Instead of making one large loaf, you can divide the dough in half and make two smaller loaves. You will need to cut down the baking time by a few minutes.
WHAT TO SERVE WITH ROSEMARY BREAD:
MORE EASY BREAD RECIPES:
- Italian Bread
- Homemade Naan
- One Hour Dinner Rolls
- Soft Pretzels
- Melted Butter Biscuits
- Artisan Bread
HOMEMADE ROSEMARY BREAD RECIPE
- 1 Tbsp SAF instant yeast
- 1 Tbsp sugar
- 1 cup warm water
- 2 1/2 cups flour
- 1 tsp salt
- 1 Tbsp olive oil
- 1 1/2 tsp dried rosemary (or 1 Tbsp fresh)
- 1 1/2 Tbsp butter, melted
- 1 1/2 tsp dried rosemary (or 1 Tbsp fresh)
- 1/4 tsp kosher salt (heaping)
- Wisk yeast, sugar, and warm water in a large bowl till frothy.
- Add 2 cups of the flour, salt, oil and rosemary and mix till smooth. Add enough flour to make a soft dough. Let rest 5 minutes.
- Form into a round loaf and place on a lightly greased pan.
- Brush the loaf with butter using a pastry brush. It will be really wet. Sprinkle with rosemary and coarse salt.
- Let bread rise in a warm place till doubled, about 45 minutes.
- Bake in a 450 oven for about 20-25 minutes. Serve with balsamic vinegar and olive oil if desired.
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Amount Per Serving: Calories: 195Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 389mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 5g
(originally published 2/23/2009, updated September 2020)
Whether you choose to serve it with a hot bowl of soup, a pasta dish, or a hearty salad, this easy rosemary bread is a welcome addition to any meal!