Easy Rosemary Bread From Scratch

This from-scratch rosemary bread smells wonderful and tastes even better.

I’m definitely a bread girl. Did you ever get asked in school, “If you could only have one for the rest of your life, would you choose bread or sweets?” What a terrible dilemma! But for me, it’s bread.

There’s nothing like the comfy smell of freshly baked bread. At times, I’ve done this the old-fashioned way where I let the yeast proof in a bowl. But I love using my bread machine. It takes a lot of the work out of freshly made bread. From homemade Hawaiian rolls to cinnamon rolls, to Italian bread and pizza crust dough, it certainly has helped me out with many meals. With most bread machines, you can create and bake the bread all in one place, but I usually prefer to bake it in my oven.

This time, I decided to use all of the fresh rosemary I have grown and make rosemary bread. Rosemary is one of my favorite herbs. It’s extremely hardy, which means my negligence doesn’t affect it much. I love its flavor and scent and use it every year for my DIY Rosemary Christmas Wreath. It’s extremely easy to grow and can be done from a few trimmings in a window sill.

If you already have a favorite bread recipe, feel free to use it with this technique. Here’s one of my favorite bread dough recipes and the one I used for this. I don’t change a thing with the ingredients. It’s simply wonderful as is: slightly sweet, tender, and delicious.

Bread Bowl From Scratch

The beauty of this technique is it creates a sort of “bread bowl” in the middle. I simply used this to serve my whipped butter, but you could add whatever you desire. A soup, dip, or even hummus would work well.

Scroll down for a video of the process.

Easy Rosemary Bread From Scratch

Your favorite dough (or use mine above)
1/2 cup fresh rosemary (washed, dried, and destemmed)
1 cup fresh shredded parmesan
1 tbsp extra virgin olive oil
Optional: parchment paper, 16 oz glass bowl

Preheat your oven to 400 degrees F. Using a cookie sheet with edges or a 9x 13 glass pan, lay down your parchment paper to help prevent sticking. Place the glass bowl upside down in the middle of your pan. Using the olive oil, grease your pan. (If you aren’t using parchment, simply skip that step and move on to the upside-down bowl.

Sprinkle your rosemary evenly over your pan. Then do the same with your parmesan. Place your bread dough over the top of the upside-down bowl and work your way out, gently pulling, stretching, and pulling the dough as evenly as possible until it covers your pan. Cover with a clean towel or aluminum foil and allow your dough to rise in a warm place for 30 minutes.

Put your bread in the oven. Bake for 14 minutes. Remove from the oven and allow to cool for ten minutes. Carefully flip your bread over onto a serving dish. (I used my charcuterie board). Remove the bowl (careful, it’s hot!). You have two options here. You can fill the bread bowl directly with your filling of choice, or if this bread isn’t being served right away, place a clean bowl back in the hole, and fill as desired.