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    Rosemary Bread

    Rosemary Bread

    I present you my rosemary bread—so flavorful and incredibly soft! This aromatic bread combines the tender texture of yogurt-enriched dough with the wonderful fragrance of fresh rosemary. The result is a thin, crispy crust protecting an incredibly soft interior that's perfect for sandwiches.

    The rosemary adds an incredible aroma that's not too strong, just right. I use a simple technique of folding the dough to develop gluten without kneading, making this an easy bread for bakers of any skill level.

    Rosemary Bread

    Ingredients

    • 160 ml water
    • 60 g plain yogurt(any yogurt will do)
    • 3 g fresh yeast(or 2 g dry yeast)
    • 320 g bread flour
    • 6 g salt
    • 3 small branches fresh rosemary(dried rosemary works too)
    • as needed olive oil(for soaking rosemary leaves)

    Instructions

    1. 1
      In a bowl, combine 160 ml water with 60 g plain yogurt and 3 g fresh yeast (or 2 g dry yeast). Mix well until the yeast is dissolved.
    2. 2
      Add 320 g bread flour and 6 g salt. Mix until there's no more dry flour visible. Just mix, no need to knead.
    3. 3
      Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      With a wet hand, stretch the four sides of the dough and fold each to the center. Then lift the dough and slap it back into the bowl. Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Prepare the rosemary: separate the leaves from 3 small branches fresh rosemary and chop them finely. This helps distribute the flavor more evenly throughout the bread.
    6. 6
      Add the chopped rosemary to the dough. Stretch and fold the 4 sides again, then lift and slap to incorporate the rosemary evenly. The dough will be much more elastic now.
    7. 7
      Cover and leave to rise until doubled in size, usually about 2 hours. Look for visible bubbles—they're a great sign!
      Timer Available:Bulk Rise (2:00:00)
    8. 8
      Sprinkle flour on your work surface. Turn out the dough and fold it in half. Gently flatten the dough to create a long strip, then roll it tightly from one end to the other.
    9. 9
      Seal the edge by pinching, and seal the ends as well. Place in a greased loaf pan seam-side down. Cover with a towel and let rise for 1 hour.
      Timer Available:Final Rise (1:00:00)
    10. 10
      Preheat oven to 430°F (220°C). Score the bread with a lame or sharp knife. Brush the surface with water and add a few rosemary leaves on top (soak them in olive oil first for best results).
    11. 11
      Cover with another loaf pan (this is the secret trick for a thin crispy crust). Bake at 430°F (220°C) for 25 minutes.
      Timer Available:Covered Bake (25:00)
    12. 12
      Remove the top pan and bake for 10 more minutes until golden. The bread will sing as it cools—that's the crispy crust settling!
      Timer Available:Final Bake (10:00)
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    Tips for Success

    • Fresh or dried rosemary: Both work well, though fresh rosemary provides a more vibrant aroma. If using dried, reduce the amount by half.
    • The secret pan trick: Covering the bread with another loaf pan during the first part of baking creates steam, resulting in a thinner, crispier crust.
    • Soaking rosemary in olive oil: This prevents the leaves from burning on top and adds extra flavor.
    • Perfect for sandwiches: The soft interior and aromatic flavor make this bread ideal for sandwiches with a little olive oil.

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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