Gather the Ingredients

You will need yeast, sugar, warm water, all-purpose flour, salt, fresh or dried rosemary, butter, and coarse sat.

1

Proof the Yeast

Add the water, yeast, and sugar to the bowl of a stand mixer with paddle attachments and let it rest for about 5 minutes.

2

Add the Rosemary

Add 2 cups of the flour, salt, and 2 tablespoons of chopped rosemary. Mix together until smooth.

3

Knead the Dough

Switch to a dough hook and add more flour a little at a time until a soft dough forms. The dough should be sticky, but still keep its shape. Knead the dough for about 5 minutes.

4

Prepare the Dough 

Spray a large mixing bowl with cooking spray or coat in oil. Add the dough to the oiled bowl and cover with greased plastic wrap.

5

Let the Dough Rise

Let the dough rise in a warm place until double in size. This can take up to 2 hours. Mine had doubled in about 45 minutes, so keep an eye on it.

6

Divide Into Loaves

Punch the dough and divide it in two equal portions. Shape dough into two small rounded oval loaves and place on a greased or parchment paper lined baking sheet.

7

Sprinkle With Rosemary

Brush melted butter over the loaves and sprinkle with the remaining rosemary. Cover the loaves with greased plastic wrap and allow them to rise until double in size again.

8

Bake the Bread

Sprinkle coarse salt over the tops of the bread and bake the loaves at 425 degrees for 18-25 minutes until the tops are golden brown.

9

Serve Your Bread

Serve the warm rosemary bread with butter or a dish of olive oil, balsamic vinegar and fresh ground pepper!

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