Recipe by: Michelle Pilarczyk

Source: adapted from Sunset “Breads”

Makes 1 loaf



  • 1 package (7 g) active dry yeast
  • 1 cup warm water (about 110 F)
  • 3 Tbsp chopped fresh rosemary
  • ½ tsp sugar
  • 1 tsp salt
  • 1 cup whole-wheat flour
  • About 2 cups all-purpose (plain) flour
  • A few Tbsp olive oil
  • 1 large egg, beaten
  • Coarse sea salt, to sprinkle
  • A few leaves of fresh rosemary, for garnish


  • Sprinkle the yeast over the warm water in a large mixing bowl and let set until foamy, about 5 minutes.
  • Add the chopped rosemary, sugar, salt, whole-wheat flour, and ½ cup of the plain flour.
  • Beat with a heavy spoon or an electric mixer using a paddle attachment to form a sticky dough.
  • Beat in 1¼ cups more plain flour.
  • Knead for 8-10 minutes, either using dough hook attachment of the mixer or by hand, adding in the remaining ¼ cup flour as you knead (until the dough no longer sticks).
  • Grease a clean bowl with the olive oil.
  • Place the dough in the bowl and cover with cling film. Let rise in the warm room until doubled in size, about 1 hour.
  • Punch down the dough and knead briefly on a lightly floured surface.
  • Shape into a ball, gently pulling the surface under until smooth.
  • Place on a greased baking sheet. Brush lightly with oil.
  • Cover loosely with cling film and let rise in a warm place until doubled, about 45 minutes.
  • While it is rising, preheat the oven to 190 C (375 F).
  • Brush the loaf with the beaten egg. Make an ”X” cut with a razor blade or very sharp knife, and sprinkle with coarse sea salt and some whole rosemary leaves.
  • Bake until the loaf is browned and sounds hollow when tapped on, about 45 minutes.
  • Remove from the oven and let cool slightly before slicing and serving. Serve with good quality olive oil on the side to dip it into.

Download PDF here: American Rosemary Bread