A Rustic, Fragrant Loaf with a Perfectly Chewy Crust
There’s nothing quite as comforting as the aroma of freshly baked bread filling your kitchen. This Rosemary Artisan Bread delivers a beautiful balance of a crisp, golden crust and a soft, chewy interior, infused with the earthy fragrance of fresh rosemary and rich olive oil.
Whether served alongside soups, dipped into olive oil, or enjoyed warm on its own, this rustic loaf is simple to make yet impressive enough for any table.
Recipe
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1¼ cups warm water
- 2 tablespoons fresh rosemary, finely chopped (plus extra sprigs for topping)
- 2 tablespoons olive oil (for the dough and brushing)
- Coarse sea salt, for garnish
Instructions
1. Prepare the Dough
In a large bowl, mix the flour, salt, sugar, yeast, and chopped rosemary. Gradually add the warm water, stirring until a sticky dough forms. Cover the bowl with plastic wrap and let the dough rise at room temperature for 8–12 hours. Overnight fermentation yields the best flavor and texture.
2. Shape the Dough
Once risen, lightly flour your hands and work surface. Gently shape the dough into a round loaf, taking care not to overwork it.
3. Preheat the Oven and Skillet
Place a cast-iron skillet or Dutch oven in the oven and preheat to 450°F (230°C).
4. Prepare for Baking
Carefully transfer the dough into the hot skillet. Drizzle olive oil over the top, sprinkle with coarse sea salt, and garnish with rosemary sprigs.
5. Bake
Cover with a lid or foil and bake for 30 minutes. Remove the cover and bake for an additional 10–15 minutes, until the crust turns deep golden brown.
6. Cool and Serve
Allow the bread to cool slightly before slicing. Serve warm with olive oil, butter, or your favorite spreads.
Flavor Variations to Try
- Herb Swap: Use thyme, basil, oregano, or a mixed herb blend instead of rosemary
- Cheese Boost: Add grated Parmesan or sharp cheddar to the dough
- Mediterranean Twist: Fold in chopped olives or sun-dried tomatoes
- Garlic Version: Mix in minced or roasted garlic for extra depth
- Whole Wheat: Replace part of the flour with whole wheat for a heartier loaf
- Crunchy Add-Ins: Incorporate walnuts, sesame seeds, or sunflower seeds
- Sweet Option: Add a touch of honey and dried fruit like cranberries or apricots
Tips for the Best Artisan Bread
- Use fresh rosemary and high-quality flour for the best flavor
- Handle the dough gently to preserve air bubbles
- Allow enough rise time for proper structure and texture
- Always preheat the oven thoroughly
- Create steam by placing a pan of water in the oven for a crisp crust
- Let the loaf cool before slicing to avoid a gummy interior
- Don’t be afraid to experiment with herbs and seasonings
How to Store Rosemary Artisan Bread
- Cool completely before storing to prevent moisture buildup
- Wrap tightly in plastic wrap or foil to maintain freshness
- Room temperature: Best consumed within 2–3 days
- Freezing: Wrap well and freeze for up to 3 months
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes to refresh
Final Thoughts
This Rosemary Artisan Bread is hearty, aromatic, and wonderfully rustic—perfect for dipping, pairing with soups and stews, or enjoying as a simple, satisfying snack. With its minimal ingredients and slow rise, it’s a loaf that rewards patience with exceptional flavor and texture.
