Rosemary boule bread

I found this recipe as easy as it was delicious.  I've made it on several occasions, most recently on Easter, to rave reviews. Delicious with butter or dipped in some olive oil and garlic... it is a must! Rustic Rosemary Bread

Makes 1 loaf


  • 1 1/2 cups (190 grams) bread flour
  • 1 cup (125 grams) all-purpose flour
  • 1 tablespoon rosemary (preferably fresh)
  • 1 1/2 teaspoons (6 grams) instant yeast
  • 1 teaspoon (6 grams) salt
  • 1 cup warm water
  • 1 tablespoon (35 grams) honey (sugar for vegan)
  • 1 tablespoon (19 grams) olive oil

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flours, salt, yeast, rosemary, and sugar, if using.

In a small bowl, combine the warm water, honey, and olive oil. Mixing slowly, add the water mixture in a slow, steady stream.

Mix the dough until everything just comes together (it will be a wet, sticky dough).

Turn the mixer off and cover the bowl lightly with plastic wrap (you don’t need to remove the hook). Allow the dough to rest for 15 minutes. Once rested, continue kneading until a cohesive dough forms and it becomes smooth and elastic, about 10 minutes. If the dough is still very sticky after five minutes of kneading, add more flour, one tablespoon at a time, until the dough barely sticks to the bottom of the bowl.

Transfer the smooth dough to a lightly oiled bowl, cover, and allow to rise until doubled, about one hour.

After the dough is doubled, turn it out onto a clean work surface. Flour is not needed, unless the dough is still pretty sticky.  If so, lightly dust the surface before turning out the dough. Flatten the dough into a circle by pressing your fingers into it and dimpling it. Once flattened, bring the edges into the center of the dough. Lift the dough by those edges and shape it into a smooth boule, placing the seams down.

Take a cookie sheet and turn it over, covering the bottom with parchment paper, placing the boule on top of the paper. Cover the dough with a clean, dry towel. Allow the dough to double in size, about one hour.

After the dough has been rising for about 20 minutes, place a pizza stone on the center rack of your oven and preheat the oven to 500 degrees. Allow it to continue heating while the dough rises in order to bring the stone up to 500 degrees. *This bread should be sprayed with water while it bakes, but if you don’t have a spray bottle, then place an empty loaf pan on the bottom rack of your oven and allow it to preheat with the stone while you bring two cups of water to a boil.

When the dough is doubled, score the top with a sharp knife. If you have a spray bottle, spray the dough with water before sliding the loaf and parchment off of the baking sheet and onto the baking stone. If using a spray bottle, bake the bread for one minute, then spray with water. Repeat this step twice more for a total of three sprays in three minutes. Continue baking for another 8 minutes (a total of 11 minutes).

Reduce the heat to 400 degrees and continue baking for another 15 to 20 minutes, or until the internal temperature reaches 200 degrees.

*If you’re not spraying the bread, which I didn’t, and you have a loaf pan preheated in the oven, as soon as you place the bread in the oven, pour the two cups boiling water into the loaf pan and immediately close the door. Bake for 11 minutes. Reduce the oven temperature to 400 degrees and continue baking for another 15 to 20 minutes, or until the internal temperature reaches 200 degrees. Place on a wire cooling rack and allow to cool completely before slicing and serving.

Recipe adapted from