Rosemary Olive Oil Bread

Rosemary Oilve Oil bread

Tonight, I really wanted to make Sake-Steamed Clams with Soba noodles from the 2013 Bon Appetit Food Lover’s Cleanse…I bought some fresh clams at Whole Foods yesterday and they needed to be cooked tonight…but I also wanted to make bread. What to do? Noodles or bread? I decided to leave out the noodles from the clams, add shrimp to make it more of a meal and then make bread to dip up the yummy clam sauce!

Plus the name of the bread is the name of my blog. I have to make it!!

Clams, shrimp, swiss chard and rosemary/olive oil bread

We also had a bit of balsamic vinegar and olive oil on the side 🙂

Rosemary Oilve Oil bread

Rosemary Olive Oil Bread

  • 1 cup warm water (110 degrees Fahrenheit)
  • 1 tbsp. granulated sugar
  • 2 tsp. active dry yeast (for me this was 1 packet)
  • 2 tbsp. fresh rosemary, chopped
  • 1/4 tsp. Italian seasoning (I add some organic, locally made ranch reasoning so I used that)
  • 1/4 tsp. ground black pepper
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 cups all purpose flour
  • 1/2 cup bread flour + extra for kneading
  • 2 tbsp. cornmeal
  • 1 egg + 1 tbsp. water, whisked
  • 1 tbsp. fresh rosemary for sprinkling


  • In a small bowl, combine water, sugar, and yeast. Let proof for 10 minutes.
  • the bowl of a stand mixer fitted with the dough hook, add flours, rosemary, Italian seasoning, and pepper. Mix to combine. Add in the yeast water and olive oil and mix until dough starts to form and starts to pull away from the bowl.
  • Knead for 5 minutes with the dough hook. If it feels too sticky, add a bit of flour to it, a tablespoon at a time. (I don’t have a stand mixer so I kneaded the dough with my hands for the same amount of time)
  • Once it’s been kneaded, place dough in a lightly greased bowl and place in a warm, draft-free place, and let rise for 1 hour.
  • After dough has risen and doubled in size, punch it down and form it into a round loaf. Using a pizza pan (or pizza peel, whatever you have), dust with cornmeal and place loaf on top. Cover and let rise for another 45 minutes. (I don’t have a pizza peel either! I used a metal 13×9 pan with a layer of parchment paper at the bottom)
  • In the meantime, put a pizza stone in the oven and preheat to 400 degrees. (I just preheated the oven about 15 minutes before cooking since I was using a pizza stone)
  • Once the dough has risen, brush the top of it with the egg wash mixture then sprinkle rosemary on top.
  • Carefully slide the dough onto the pizza stone (it should slide off very easily with the cornmeal underneath it) and bake for 20-25 minutes until the top is nicely browned and there’s a hollow sound when tapped.
  • Let cool slightly before slicing and dipping in olive oil and balsamic vinegar.
  • Store in an airtight container.

From Table For Two Blog