Rosemary Bread {Macaroni Grill Copycat Recipe} - Cooking Classy (2024)

4.94 from 16 votes

Print Recipe

• 1 cup warm water (110-115 degrees)
• 2 1/4 tsp active dry yeast (1/4-oz packet)
• 2 tsp granulated sugar
• 3 Tbsp extra virgin olive oil , divided, plus more for serving
• 2 1/2 - 3 cups all-purpose flour , plus more for dusting
• 3 1/2 Tbsp chopped fresh rosemary
• 1 tsp fine salt
• 1/4 tsp kosher salt (optional)
• Freshly ground black pepper , for serving

• In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes.

• Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined.

• Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl.

• Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours.

• Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil.

• Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure.

• Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.

• Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt.

• Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.

Recipe adapted from Food Network

Nutrition values are estimates only. See full disclaimer here.

Course: breads

Cuisine: Italian

Keyword: Rosemary Bread