Almost-Famous Rosemary Bread Recipe

Almost-Famous Rosemary Bread

• Level: Intermediate
• Yield: 4 small loaves
• Nutritional Analysis Per Serving Serving Size: 1 of 4 servings Calories: 387 Total Fat: 8 g Saturated Fat: 1 g Carbohydrates: 67 g Dietary Fiber: 5 g Sugar: 2 g Protein: 12 g Cholesterol: 0 mg Sodium: 227 mg
• Total Time: 5 hr (plus cooling)
• Active Time: 30 min

Bring the irresistible aroma of Tuscany to your kitchen with this copycat recipe for Macaroni Grill's iconic rosemary bread. Since 1988, this complimentary treat has captivated diners at every location, evoking founder Philip J. Romano's Italian mother's heartheven in mall parking lots. Freshly baked, olive oil-brushed, and rosemary-infused, it's the perfect warm welcome that will have your guests raving and reaching for more.

• 1 1/4-ounce packet active dry yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus additional for brushing and serving
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 2 tablespoons dried rosemary
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

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1. In a large bowl or the bowl of a stand mixer, combine the yeast, sugar, and 1/4 cup warm water. Let the mixture rest until it becomes foamy, about 5 minutesif it doesn't bubble, your yeast may need replacing for that perfect rise.
2. Pour in 1 tablespoon olive oil, add the flour, 1 1/2 tablespoons rosemary, fine salt, and 3/4 cup warm water; mix with a wooden spoon or dough hook (if using a mixer) until a dough forms. Watch it transform into a soft, fragrant mass that'll make your kitchen smell divine.
3. Transfer the dough to a lightly floured surface and knead, adding flour as needed to prevent sticking, until the dough is smooth and elastic, roughly 10 minutes. Alternatively, knead with the dough hook on medium-high speed, adding flour if the dough clings to the bowl, for about 8 minutes. Feel the satisfaction as it becomes silky and ready to rise.
4. Grease a large bowl with olive oil. Place the dough inside, cover with plastic wrap, and let it rise at room temperature until it more than doubles in size, approximately 2 hours. Patience here rewards you with airy, flavorful loaves.
5. Brush two baking sheets with olive oil. Flour a work surface generously and transfer the dough onto it. Divide into 4 portions. Working with one portion at a time, lightly flour the dough and fold the top and bottom edges toward the center. Then fold in the sides to create a rough square shape. Use a spatula to flip the dough, tuck the corners underneath to form a ball, and place seam-side down on the prepared baking sheet. Repeat with the remaining dough pieces, spacing two balls per baking sheet. Let rest uncovered until doubled in size again, about 2 hoursthese rustic balls promise golden, crackly crusts.
6. Preheat the oven to 400F. Bake the loaves for 10 minutes, then brush with the remaining 1 tablespoon olive oil and sprinkle with kosher salt and the last 1/2 tablespoon rosemary. Continue baking until the bread turns golden brown, about 10 more minutes. Transfer loaves to a rack to cool. Serve with olive oil seasoned with freshly ground pepper, and watch it disappear as friends dip and devour.

Photograph by Lisa Shin

Courtesy of Recipe Iseasy Magazine