Rosemary Bread {Macaroni Grill Copycat Recipe}

Name: Rosemary Bread {Macaroni Grill Copycat Recipe}
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Yield: 12 serving
Ingredients: 1 cup warm water; 2 1/4 tsp active dry yeast; 2 tsp granulated sugar; 3 Tbsp extra virgin olive oil; 2 1/2 - 3 cups all-purpose flour; 3 1/2 Tbsp chopped fresh rosemary; 1 tsp fine salt; 1/4 tsp kosher salt; freshly ground black pepper

User Reviews

4.9

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings
12
Course
Bread
Cuisine
Italian

Rosemary Bread {Macaroni Grill Copycat Recipe}

Iris Warren

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Once you try this easy bread recipe you'll be hooked! It has the perfect amount of fresh rosemary and it's amazingly delicious served warm with peppery olive oil for dipping.

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Ingredients

Servings

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

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Instructions

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.