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Rosemary Olive Oil Bread

Makes 2 loafs


  • 1 cup 130g wholewheat flour
  • 1 &1/2 198g cup plain flour
  • 1 cup warm water
  • 1 packet/envelope of active dry yeast
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  • 2 tbsp chopped fresh rosemary divided
  • Olive oil to coat bowl
  • Sea salt flakes fleur de sel, to sprinkle

To serve

  • Olive oil
  • Cracked Black pepper
  • Balsamic Vinegar


  • Mix warm water, yeast, and sugar into stand mixer bowl.
  • Let stand for 5-10 minutes until frothy.
  • Meanwhile whisk plain flour and wholewheat flour together in a separate bowl.
  • When yeast is bubbly and active, add in sea salt, 1 tbsp rosemary, 1 tbsp olive oil into mixture.
  • Turn on mixer fitted with dough hook on low, and slowly add in flour.
  • When incorporated, allow to knead on low for 1-2 minutes, then medium speed for 5 minutes.
  • Or you can hand knead which will take about 10-12 minutes.
  • The dough should appear smooth and pull of the sides.
  • Grease a mixing bowl with olive oil, and transfer dough into the bowl flipping once to coat it with oil.
  • Cover with cling wrap or damp towel, and allow it to rise until double in size. About 1 hour.
  • Punch it down, divide dough into 2, shape into round loaves, and place on baking sheet lined with parchment paper.
  • Sprinkle the remaining 1 tbsp rosemary, and pat it on to make sure it sticks on the loaves.
  • Cover and allow to rise again until doubled. (45 minutes)
  • Bake in preheated oven for 15-20 minutes at 190C, until golden.
  • Remove from oven, brush on melted butter and sprinkle sea salt flakes.
  • Transfer to wire rack to cool.
  • Serve with olive oil & crack black pepper, and/or olive oil with balsamic vinegar for dipping.


1 packet of yeast is about 2&1/4 tsp or 7g
Adapted from bakingwholegrains