I have never been to Macaroni Grill…but apparently they have really good Rosemary bread. I LOVE this bread…when I saw the recipe in my Food Network Magazine I had to try!!! This recipe makes 4 small little round loaves…

In a large bowl…combine yeast, water, sugar. Let rest for 5 minutes.

Mix in the oil, rosemary, salt….

Mix for 8 minutes on medium with a dough hook (or knead by hand for 10 minutes–work it girl!!)

Place ball-o-dough in oiled bowl and cover with saran wrap. Let rise 2 hours.
puffy dough….mmmmm

Separate dough and form 4 little ball (loaves..)

Bake 10 minutes…then pull out of oven and brush with olive oil, rosemary and salt…continue to bake 10 more minutes.

1 1/4-ounce packet active dry yeast

2 teaspoons sugar

2 tablespoons extra-virgin olive oil, plus more for brushing and serving

2 1/2 cups all-purpose flour, plus more for dusting

2 tablespoons dried rosemary

1 teaspoon fine salt

1/2 teaspoon kosher salt Freshly ground pepper


Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Food Network Magazine

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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha's Circle of trusted bloggers.

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  1. One to try… needing a new bread recipe. Thanks for sharing.

  2. I'm so excited to see a recipe that requires rosemary! We planted it for the first time this year and it is thriving to say the least, but I wasn't quite sure what I would use it in. This will definitely be on my list of things to try now.

  3. Our Italian Kitchen

    That's one of my favorite breads!

  4. I am making it right now! :) Thanks!

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