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This Ridiculously Easy Rosemary Bread takes 5 minutes to prep, 10 minutes to shape and it looks like it comes from an artisan bakery! Oh, and it's ridiculously delicious too!
When my husband (who has an award-winning sweet tooth) says that he would prefer an extra slice of bread instead of dessert, you know it's a huge hit. And when that bread happens to be this Easy Rosemary Bread that takes 5 minutes to prep, 10 minutes to shape and looks like it comes from an artisan bakery, it kind of makes you feel like you've won the lottery!
I was going to call this recipe Easy Rosemary Sea Salt Bread instead of Ridiculously Easy Rosemary Bread, as it has a delightful topping of flaky sea salt along with the rosemary. But it's so easy to make that I knew it had to be added to our Ridiculously Easy Series.
Ridiculously Easy
Here at The Café, a recipe has to have certain characteristics to earn that prestigious Ridiculously Easy moniker. Here are the game rules:
- The recipe has to take minimal effort and time to put together. (Resting or chilling time is not necessarily taken into consideration.)
- It also has to produce fabulous results, ie, results that "appear" to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously Easy recipes have to work well on those busy days when time is short and expectations are high.
- And lastly, ridiculously easy recipes are the ones that are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests (but really, are super simple, something anyone can do) and make you look like a kitchen rock star. 🙌🙌🙌
This Ridiculously Easy Rosemary Bread ticks all the boxes. It takes less than 5 minutes to stir up the dough; just combine flour, salt, yeast and water - no special temperature for the water, no yeast worries. Stir the mixture well, cover and go to bed. In the morning it will have risen nicely and will be all set to shape.
To shape the dough, turn it out on a floured surface and knead it for a minute or two, just until it's no longer sticky. Then shape into 2 or 3 round balls and place them on a sheet pan. Brush the loaves with butter and sprinkle with sea salt and fresh rosemary. Pop the pan in a hot oven and wait for the heavenly aroma. Wipe the drool off your mouth as you pull the loaves from the oven. That's it! See what I mean? Easy. Ridiculously easy.
Are you a doubting Thomas? I probably would be skeptical too, if this wasn't my recipe that I've made a zillion easy times. So we created a video to show you the easy technique:
This recipe was adapted from my Unbelievably Easy Artisan Rolls recipe. I've had so many comments and emails from readers who love those rolls that I decided another recipe needed to evolve. I've always loved the little rosemary loaves they serve at Macaroni Grill, so I opted to adapt the recipe in that direction.
This Ridiculously Easy Rosemary Bread differs from the Macaroni Grill bread, however, in that it's more rustic and artisan. But it does have the same delicious flavor profile with a fabulous rosemary and sea salt topping. It's crisper on the outside with a wonderful, chewy interior.
You probably have everything you need to make this Ridiculously Easy Rosemary Bread other than fresh rosemary. If you don't have the rosemary in your fridge or garden, run out and get some before you go to bed. Once you're home, it will only take 5 minutes before you go night-night to stir together this dough.
When the amazing fragrance fills your kitchen in the morning, you'll be so happy you made the trip. And who knows? You might just also have partakers who would forfeit dessert (really?) for just one more slice of this fabulous Ridiculously Easy Rosemary Bread! Serve it warm with some delicious butter and the meal may go on and on...
Café Tips for making this Ridiculously Easy Rosemary Bread
- This recipe calls for bread flour. Bread flour has a higher protein content than all-purpose, usually 11-13%. It gives bread a slightly higher rise and a bit more chewiness. Honestly, I've used both all-purpose and bread flour for this recipe - there's not a ton of difference in the results. So if you have bread flour, go ahead and use it, but you'll also have delicious bread using all-purpose flour.
- The dough can be divided into 2 or 3 portions, depending on how large you want the loaves to be. If I'm using them for a dinner bread, I like to make 3 loaves. For sandwiches, a little larger loaf is nice so I make two loaves.
- This dough is fairly wet and sticky right out of the bowl. Be sure to use plenty of flour on the work surface. A baker's scraper or dough scraper comes in very handy to turn the dough and coat it with flour so it's not so sticky.
- It's important to have a good bread knife when cutting artisan breads like this Ridiculously Easy Rosemary Bread. In contrast to a good chef's knife, a bread knife has to be replaced every 3-4 years, depending on how much you use it. They just don't stay sharp and can't be sharpened easily like other knives. So it's not worth spending a lot of money on a bread knife. The good thing is that good quality bread knives can be purchased for between fifteen and twenty dollars, way less than a good quality chef's knife! I have this Dexter-Russel breadknife as well as this Tojiro Bread Slicer and I'm really happy with both of them.
- If serving for dinner, I like to pop this Ridiculously Easy Rosemary Bread back in the oven and get the crust nice and crispy. About 10 minutes at 350˚F will do the trick!
- Before baking, be sure to thoroughly cover the surface of the loaves with butter. If you miss spots the color of the finished loaves will be spotty.
- I like to use fresh rosemary in this recipe, but if you're in a pinch, you could use dry rosemary.
- A depth of flavor and nice artisan texture is achieved by the long, slow rise in this Easy Rosemary Bread recipe. That being said, if you don't have overnight or 8-12 hours to make this bread, a few adaptations can be made to speed up the process:
- Replace the regular active dry yeast with instant yeast.
- Use hot tap water instead of room temperature water.
- Find a warm, cozy place for the dough to rise. I often preheat my oven for one minute then turn it off and leave the light on to create a warm place for my dough to rise. Another option is to bring a cup of water to a boil in the microwave then add the bowl of dough. It will take about an hour for the dough to rise, making these adaptations. Then proceed with step 3 in the recipe directions.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
Lamentations 3:22-23
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better... it's ridiculously delicious!
- 4 cups bread flour plus extra for shaping
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast traditional
- 1 tablespoon fresh finely chopped rosemary
- 2 cups room temperature tap water
- 1 tablespoon melted butter
- 1 teaspoon flaky sea salt for topping
- 2 teaspoons finely chopped fresh rosemary for topping
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In a medium-large bowl, whisk together the bread flour, salt, yeast and rosemary. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be.
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Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.
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The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and its surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425ºF.
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Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench or baker's scraper for this. Knead the dough for one minute, adding more flour to the work surface as needed.
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Divide the dough into 2 or 3 fairly equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough).
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Shape each piece into a ball, pulling edges under and pinching together to make a smooth rounded top. Place loaves on prepared pan, smooth side up. If the dough is sticky as you’re shaping, just roll the piece in more of the flour.
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Brush each loaf all over with melted butter. Sprinkle generously with finely chopped rosemary and sea salt.
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Allow bread to rise for about 20 minutes while the oven is preheating. Don't worry if the dough flattens a little while it's resting. It will puff up nicely in the oven.
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Transfer pan to the oven. Bake 23-28 minutes or until nicely golden. Transfer bread to a cooling rack to cool completely.
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If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer each loaf to a large ziplock bag and store in the freezer.
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To serve, allow bread to thaw, then heat for 8-10 minutes at 325˚F or until nicely golden brown.
See Café Tips above in most for more detailed instructions.
Recipe adapted from these Unbelievably Easy Artisan Rolls which was adapted from Alexandra Cooks.
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Brian Bolduc says
Great recipe!
First time bread maker. I made this with a little help from my 3yo. It was surprisingly sticky! I used probably 3 cups more flour so I could shape it. I didn't have a scraper so I spent about 5 minutes trying to get it off the counter and my hands, but man is it good! My 3yo and 14mo both love it. I only eat spelt flour since regular flour upsets my gut. I've missed Rosemary bread for years. Now I can make it as much as I want! I'm so excited!
I chalk the sticky dough management to being a newbie. I also put the bread in the over right after shaping instead of letting it Rose so I bet it will be more fluffy next time but it's delicious!
Thanks!
Chris Scheuer says
Thanks so much for sharing your results, Brian! Bravo to you at your first bread making attempt!
The issue with the flour maybe with the spelt flour but I'm so happy you worked it out! Yes, if you let the bread rise it will definitely be more fluffy!
susan says
You mentioned a video. I don't see it.
Chris Scheuer says
Look for it in the middle of the post, Susan.
Ann says
Hi Chris,
I can't wait to try this recipe! It looks like the link to the video is missing.
Thanks!
Chris Scheuer says
Thanks, Ann. It should be there now!
Crabby says
I LOVE this recipe! I have made a lot of bread, and this has topped them all! It is so addictive, I couldn't top eating it. And unbelievably easy to make. It made wonderful sandwiches. Great job! This is my 4th recipe of yours I have tried and loved, so I put your site on my home screen and can't wait to try more. Also LOVE your thought for the day! Your photography is beautiful and so is your site. So enjoyable!
Brigitte Estelle says
Well coming from Canada 🇨🇦 with the weather at -21 without the wind factor 🤣🤣
I enjoyed this recipe with it’s heavenly scent !!
Booge from 🇨🇦
Chris Scheuer says
Brr! 🥶 I'm so glad you enjoyed this bread, Brigitte!
Kasey says
Thanks you for this recipe...I'm going to make it this weekend. If it's anything like the Ridiculously Easy Focaccia Bread (which I make all the time), it will be wonderful!
Chris Scheuer says
I think you'll love it, Kasey!
Diane says
Can you use olive oil instead of butter in this recipe? Thank you ~ can’t wait to make it, just thought Rosemary Olive Oil...!!!!😊
Chris Scheuer says
Hi Diane, olive oil will be delicious!
sunnysewsit says
I have a gluten problem and used to love to bake break and all things yeast-y. I really want to try this bread and am wondering if a good gluten-free flour would work? (Especially since it is gluten that makes bread so good!)
Chris Scheuer says
Hi Sunny, I am not an expert in GF baking and I haven't test this recipe with anything but ap flour. But it would be worth a try!
Jen says
I used this recipe for my first attempt at ever making bread and my first try turned out a little dense—absolutely delicious, but dense...not quite what you hope for. I had an inkling I had kneaded too long because it was impossible to knead at the end, but I kept going for 1 full minute because I had set a timer and had flour all over my hands. The second time, I used far less flour for kneading and it actually turned out just perfectly. I may have even kneaded longer than 1 minute.
Anyway, thank you for this spectacular recipe!! I was drawn to it because it reminds me of a bread that a bakery across town only makes on Saturdays. People stand outside in line for over an hour to get it. And now I never have to again! Thank you!!
Chris Scheuer says
Thanks for sharing your results, Jen! Glad you tried it again 😊
Lil says
Great recipe! I was a little nervous reading the comments (the potential denseness). I used SAF instant yeast (because that's what I had) and did an overnight proof. I also went by weight too - not sure if that's the key. It still ended up quite sticky out of the bowl and I used quite a lot of flour to get it to become a smooth dough. It took a lot of patience for me to not eat it straight out of the oven! I'm glad I waited, because the bread turned out incredible!
Chris Scheuer says
Thanks for sharing your results, Lil!
Kathleen says
Has anyone tried quick rise? Due to the pandemic it’s all I can get my hands on. I guess I’ll report back in a few hours. It’s proofing now.
Also haste you put this in a proofing drawer rather than countertop? Does it reduce proofing time? Any benefits or drawbacks?
Chris Scheuer says
Hi Kathleen, you should be fine with instant yeast. And yes, you can use a proofing drawer. I think the longer the rise, the better the flavor but it will still be delicious with a quicker rise!
Amelia says
I've made this bread now at least 5 times and its SO easy and SO good. My family can't get enough of it! I've done it with all purpose flour and bread flour and it's great either way- I find it takes 35-40 minutes to really cook well, but maybe that's because of my oven. Thanks for this recipe, it's a new staple in my house!
Chris Scheuer says
Thank you for your review, Amelia! I'm so happy you enjoyed this recipe.
Camille says
I just pulled this bread out of the oven and couldn’t resist cutting off a small slice before it was completely cool! HANDS DOWN the best bread recipe I’ve ever made! I’m not new to baking bread, but I’m no expert.....and this is perfection. I am already dreaming of ways to change it up (roasted garlic chunks? Adding sweetener for a sweet bread?). I was a bit worried about how much flour I was adding for the shaping (I think I may have added almost a cup more! ) but it turned out just fine. I sifted my AP flour before mixing and before kneading. Can’t wait to gift two loaves to friends today! Thank you so much!!!
Chris Scheuer says
Thanks so much, Camille! So happy you had good success and have already enjoyed this bread! Yes, there could be lots of delicious variations on this recipe!
Sabrina says
Hi, I was wondering how big the loaf is finished with it separated into thirds in your recipe? Would it be huge if I just left it as one big loaf? Should I cook it fir longer if I do this?
Chris Scheuer says
Hi Sabrina, you can dedfinitely make this into one large loaf! Yes, it would take longer to bake. I don't have the exact time as I haven't tested it this way but I would guess 5-10 minutes longer until it's a pretty light golden brown.
Lorinnet says
Hi, can I half the recipe and baked the bread in a 9 inch round baking pan? Any changes in the baking time & temperature of the oven? Please advise. Thank you.
Chris Scheuer says
Hi Lorinnet, you could make this in a 9-inch pan. The baking time should be about the same. You could also make half of this recipe which works really well in a 9-inch pan:https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/
Sharon Madson says
Please email your PDF for the labels shown on the raspberry-bluebnerry jam. Thank you.
Chris Scheuer says
Hi Sharon, I think you mean the Queen's Jam. I'll send the PDF now.
Rachael says
Oh my! This was my first attempt at any bread - so easy and so delicious!!
Chris Scheuer says
That's awesome, Rachael! Thanks for taking the time to share your results!
Kiley says
I never, ever comment on recipes but this is hands down the BEST bread recipe! So easy and turns out perfect every time. I made 6 loaves and froze them before baking for a big family dinner and everyone asked me for the recipe after!
Chris Scheuer says
That's so awesome, Kiley! You are a prolific baker! I'm so happy everyone enjoyed this. Thanks so much for taking the time to share your results! 💕
Sunami says
Thank you so much for this recipe and all the tips. This was my first time baking with dry yeast and the bread turned out perfectly. All the tips and pointers were super useful, especially for someone like me who is just starting out.
Chris Scheuer says
Yay! So happy you had success with this bread, Sunami
Ky says
I tried this recipe twice. I find the dough very wet and hard to knead into a ball. I even reduced the water to 400 gm the second time. Still very wet. Love the bread but because I had to add so much flour to handle it, the crust is quite hard. What could be wrong? Please advise.
Chris Scheuer says
Hi Ky, it is a wet dough. The brand of flour you use and/or your measuring technique can play into this. Just try to coat the dough with flour and add as little as possible. It won't be a firm ball of dough like some bread recipes. And it tends to collapse a little but then when you pop it into the hot oven, the magic happens!
Anthony Latchford says
Hi thanks for the great site.
I'm new to baking bread but I'm going to try this, I've got a levain going for sourdough that will replace the yeast as I can't get dried yeast because of the pandemic (everyone is making their own bread), but my question is can I use loaf tins instead of a tray?
Thank You
Chris Scheuer says
Hi Anthony, you could definitely make this bread in a tin! Wishing you success!
Sondra says
This will be my new go-to! AMAZING and so easy! Thank you!
Chris Scheuer says
Thanks so much, Sondra, for sharing your results. I'm so happy you enjoyed this recipe!
Polly says
Thanks for the tips Chris! I will try it again this weekend 🙂
Polly says
Thanks for sharing this recipe Chris. The bread tasted great specially when warm but, it turned out a little dense. I used all purpose flour instead of bread flour and I let the dough rise for 11 hrs. Please suggest how I could make it less dense. Thanks!
Chris Scheuer says
Hi Polly, try using bread flour and don't cut it till it's completely cooled. You also may want to use just as little extra flour as possible when shaping the loaves.
Mary says
I'm loving this one! I like everything about it. Thanks for sharing.
Deb says
Can I use quick rise yeast on this recipe?
If so, what changes to the recipe would you suggest?
Chris Scheuer says
Hi Deb, I haven't tried quick-rise yeast with this recipe so I can't say for sure. Since it's a long rise it may be better to stick with the dry active yeast.