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Copycat Macaroni Grill Rosemary Bread

A warm, soft loaf infused with fresh rosemary and light sea salt, perfect as a tasty side or for meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm water should be around 110°F
  • 1 Tbsp instant yeast can substitute active dry yeast
  • 1 tsp sugar to help activate yeast
  • 2.5 cups AP flour plus up to 1/2 cup additional as needed
  • 1.5 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 Tbsp fresh rosemary, chopped or 2 tsp dried
  • 2 Tbsp extra virgin olive oil
Egg Wash and Topping
  • 1 egg whisked with 1 Tbsp water for egg wash
  • 1 Tbsp melted butter for brushing
  • to taste sea salt for sprinkling

Method
 

Prepare the Dough
  1. In a small bowl, add the warm water, yeast and sugar and let sit for 3-5 minutes or until frothy.
  2. In a mixing bowl, whisk together the flour, salt, oregano, basil, garlic powder, black pepper, and fresh rosemary.
  3. Add the yeast mixture and the olive oil to the dry ingredients and mix with the dough hook on low speed for 4-5 minutes.
  4. If the dough does not form into a ball, add an extra 1 Tbsp of flour at a time until it starts to form a ball and feels tacky.
  5. Transfer dough to a lightly oiled large bowl, spray the top with cooking spray, cover with plastic wrap and a clean towel, and let rise in a warm place for an hour, or until doubled in size.
Shape and Rise
  1. Line a baking pan with parchment paper or silicone mat.
  2. Divide the dough into two equal pieces and form each piece into a ball.
  3. Place the balls on the prepared sheet, cover with a towel and let rise for another 30 minutes.
Bake
  1. Preheat oven to 400°F (200°C).
  2. Brush both balls of dough with the egg wash and bake for the first 10 minutes.
  3. Remove the bread from the oven, quickly brush with melted butter, sprinkle with sea salt, and fresh rosemary, then return to the oven for another 8-12 minutes, or until golden brown.

Notes

For a lighter option, substitute butter with olive oil. This bread can be stored at room temperature for up to 3 days, or frozen for up to 3 months in an airtight container.