Happy World Bread Day!  I’m going to be honest, bread is one of my most favorite things to eat.  Any time I go to Romano’s Macaroni Grill, all I ever want to eat is the rosemary bread with the dipping oil.  When that fresh, hot bread comes to the table I can’t even think about eating anything else!  It’s SO delicious that I usually end up filling up on the bread and taking my entrée home, so I decided I just needed to try and just make it at home and save us the trip and the money. 

This recipe is really easy!  The hardest part is literally waiting for the dough to rise, but as with any homemade bread recipe I just mix it up a couple of hours before we want to eat and do other things on my to-do list while I’m waiting for the timer to go off.  At my house, fresh bread is absolutely worth the wait!

When making bread, the amount of flour you add can vary a little depending on weather, where you live, or a variety of other factors.  Start with the 2-1/2 cups of flour, but then only add extra flour by a tablespoon at a time.  You want the dough to form a ball on the hook and not stick to the bowl.  Scrape down between adding each Tbsp and give it a few seconds to come together before adding the next Tbsp.  It will come together super fast – usually with just 1 or 2 extra Tbsp for me – and you don’t want to add too much flour and end up with a dry, tough dough.

I will say that the fresh rosemary in this really takes it to the next level, but if you don’t have fresh rosemary, dried will work in a pinch.  You can find rosemary pretty easily at the grocery store though and it adds such wonderful fresh flavor!  (I actually grow mine in a little herb garden so I always have it on hand to snip off when I need it.)

Don’t forget to read the recipe through all the way first so you are familiar with the process.  It always helps, especially with any yeast recipes!

*Note:  This is really good served with some bread dipping oil!  (For simple dipping oil, pour 1/4 cup extra virgin olive oil on to a small plate, add 2 Tbsp balsamic vinegar to the middle of the olive oil, then add as much cracked black pepper as you like!  Just tear you bread in to pieces and drag it across the plate.  If you want to make super fancy dipping oil, see my garlic and herb bread dipping oil recipe right here!)

Ingredients:

• 1 cup warm water
• 1 Tbsp instant yeast
• 1 tsp sugar
• 2-1/2 cups AP flour, (plus up to 1/2 cup additional as needed)
• 1-1/2 tsp salt
• 1/4 tsp oregano
• 1/4 tsp dried basil
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 Tbsp fresh rosemary, chopped (or 2 tsp dried) plus extra for garnishing
• 2 Tbsp extra virgin olive oil

• Egg wash:  1 egg whisked with 1 Tbsp water
• 1 Tbsp melted butter
• Sea salt

Instructions:

1. In a small bowl, add the warm water, yeast and sugar and let sit for 3-5 minutes or until frothy.  
2. In your mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper and fresh rosemary.
3. Add the yeast mixture and the olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes, scraping down the sides as needed until it’s all incorporated in to a dough.  If the dough does not form in to a ball, add an extra 1 Tbsp of flour at a time, (up to half a cup), until it starts to form a ball and feels tacky to the touch, but does not stick to your fingers.  
4. Transfer dough to lightly oiled large bowl, (or move it around in the mixer bowl and spray underneath), spray the top of the dough with cooking spray, cover with saran wrap and a clean towel, and let the dough rise in a warm place for an hour, or until doubled in size.  (I turn my oven on for one minute at the lowest setting then turn it off and let my bread rise in there.)
5. Line a baking pan with parchment paper, a silicone mat, or spray lightly with cooking spray.  (Or you can use a bread stone.)
6. Divide the dough in two equal size pieces and form each piece in to a ball.  
7. Place the balls on your prepared cookie sheet or bread stone, cover with a clean towel and let rise for another 30 minutes in a warm place.
8. Preheat oven to 400°.
9. Brush both of the balls of dough with the egg wash and bake for the first 10 minutes.  
10. Melt 1 Tbsp butter in the microwave.
11. Remove the bread from the oven, quickly brush both loaves with the melted butter, sprinkle with sea salt and some more fresh rosemary and then return to the oven for an additional 8-12 minutes or until they are golden brown.  Enjoy!