There must be something in our ancestral DNA that connects the smell of fresh baked bread to home and comfort. Research shows the smell of bread baking consistently ranks in the top 5 desirable smells for both men and women. Studies show that it puts us in a better mood and it makes us kinder people. All that from a little loaf of bread baking in the oven! Wow! Maybe we should be piping that smell into the whole world!

The first time I made this Rosemary & Olive Oil Bread, I delivered it to a friend who was just home from the hospital after having a baby. I have to admit, I was using her as a guinea pig…I aspire to be the kind of person that is really good at baking bread! I’ve cheated and used my bread machine A LOT, but I think I’ve worn it out. It no longer makes a light, fluffy loaf and it comes out pretty lopsided. For a machine that is supposed to make bread baking idiot-proof, I have failed. So, I tried my hand at this recipe. It was SO DELICIOUS (and easy too)! It pairs wonderfully with pasta, just sayin’.

Project Real Mom: Fresh Baked Rosemary & Olive Oil Bread

Project Real Mom: Fresh Baked Rosemary & Olive Oil Bread


The second time I made this was for Thanksgiving last year. I made two loaves and it was a total hit! It was kind of like that Pillsbury crescent roll commercial; people were fighting over who got the last of the bread. It now makes a regular appearance at my Thanksgiving table! I hope you enjoy this bread as much as we do!

Project Real Mom: Fresh Baked Rosemary & Olive Oil Bread

Project Real Mom: Fresh Baked Rosemary & Olive Oil Bread

Rosemary & Olive Oil Bread

Serves 6
Prep time 2 hours
Cook time 25 minutes
Total time 2 hours, 25 minutes
Allergy Egg, Gluten, Yeast
Dietary Dairy Free
Meal type Appetizer, Bread, Side Dish
Occasion Christmas, Easter, Thanksgiving
By author Project Real Mom


  • 1 cup warm water, 110 degrees F
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 2 teaspoons dried rosemary ((or 2 Tbsp. fresh rosemary))
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup bread flour
  • 1 cup white whole wheat flour
  • 1 Large egg (beaten)
  • 1 tablespoon water
  • cornmeal
  • pizza stone


Adapted from A Hint of Honey


Step 1
In a large bowl, combine water, sugar and yeast. Let stand for 10 minutes to allow yeast to "foam."
Step 2
Ina large bowl, combine rosemary, Italian seasoning, salt, black pepper, olive oil and flours. Add yeast mixture. Stir until it forms a ball.
Step 3
Knead dough ball on a floured surface for 5 minutes until smooth. Continue to add flour as need to prevent sticking.
Step 4
Lightly grease a separate bowl and place dough ball in bowl. Cover and let dough rise until doubled in size, approximately 1 hour.
Step 5
Punch down dough. Remove from bowl and form into a round loaf (typically referred to as peasant bread style).
Step 6
Place round loaf on a piece of parchment paper that has been lightly dusted with cornmeal. Cover with a towel and let rise again until doubled in size, about 45 minutes.
Step 7
Preheat oven with a pizza stone to 400 degrees F.
Step 8
After dough has risen, brush the top with egg wash (mixture of 1 egg, beaten + 1 Tbsp. water). Sprinkle with rosemary.
Step 9
Bake on preheated pizza stone for 20-25 minutes. Bread will be done when top is golden brown and sounds hollow when you tap on it.


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