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+ servings

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.