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Rosemary Olive Oil Sandwich Bread Recipe

Rosemary Olive Oil Sandwich Bread Recipe

By What’s Baking

A fragrant, tender sandwich bread infused with fresh rosemary and olive oil that brings Mediterranean flavors to your everyday toast and sandwiches.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot showcases a rustic loaf of Rosemary Olive Oil Sandwich Bread with its golden-brown crust and visible flecks of fresh rosemary. A cross-section reveals a tender, even crumb with tiny air pockets throughout. The bread is photographed in soft natural light on a wooden cutting board with a linen towel, scattered rosemary sprigs, and a small dish of extra virgin olive oil adding context. One slice is cut and slightly pulled away, showing the bread's pillowy texture as steam gently rises, hinting at its freshness from the oven.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant dried yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g fresh rosemary, finely chopped (or 1 tbsp dried rosemary)</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">300ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">10g honey (or sugar)</li><li class="ingredients-single-item">Extra olive oil for brushing</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf pan (23 x 13 cm/9 x 5 inch)</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl as direct contact can inhibit yeast activity. Add the chopped rosemary and mix briefly to distribute.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate jug, combine the warm water (it should feel comfortable to touch, not hot), olive oil, and honey. The honey feeds the yeast and helps achieve a beautiful brown crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the liquid mixture. If using a stand mixer, mix on low speed with the dough hook for 2 minutes until combined, then increase to medium speed and knead for 6-8 minutes until the dough is smooth, elastic, and passes the windowpane test (when stretched, you can see light through it without tearing). If kneading by hand, mix with a wooden spoon until combined, then turn onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and leave to rise in a warm, draft-free place for 60-90 minutes, or until doubled in size. The olive oil in the dough helps create a tender crumb while the longer rise develops flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. On a lightly floured surface, shape the dough into a loaf by flattening it into a rectangle roughly the length of your loaf pan, then rolling it tightly from one short end to the other, pinching the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough seam-side down in a greased loaf pan. Cover again and allow to rise for another 45-60 minutes, or until the dough has risen about 2.5 cm (1 inch) above the rim of the pan. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, lightly brush the top of the loaf with olive oil and, if desired, sprinkle with a few extra rosemary leaves. This creates a beautiful sheen and enhances the rosemary flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom, and register around 95°C (200°F) on an instant-read thermometer if you have one.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately turn out onto a wire rack. Brush the top again with a little olive oil for extra flavor and sheen. Allow to cool completely before slicing, at least 1 hour. This waiting period is crucial as cutting too soon will make the bread gummy and release essential moisture.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 26 g
🍭 Sugar: 2 g
🍗 Protein: 4 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 195 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use dried rosemary instead of fresh in homemade bread?

Yes, you can substitute dried rosemary for fresh. Use 1 tablespoon of dried rosemary instead of 15g fresh. Dried herbs are more concentrated, so you need less. For optimal flavour, crush the dried rosemary between your fingers before adding to release the aromatic oils.

Why do you need to let bread cool completely before slicing?

Allowing bread to cool completely (at least 1 hour) is crucial as the baking process continues internally. Slicing too soon releases steam and moisture, resulting in a gummy texture. Patience yields properly set gluten structure, better flavour development, and cleaner slices.

How long does homemade olive oil bread stay fresh?

Homemade olive oil bread typically stays fresh for 3-4 days at room temperature when stored in an airtight container or bread bag. The olive oil in this recipe helps maintain moisture longer than traditional breads. For extended freshness, slice and freeze for up to 3 months.

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