Rosemary Bread Recipe Inspired by Macaroni Grill

Crusty on the outside and soft inside, this Rosemary Bread is irresistibly tasty and simple to make. It pairs beautifully with pasta, soup, or any main course—everyone at the table will be happy.

COPYCAT MACARONI GRILL BREAD

This copycat recipe for rosemary olive oil bread is adapted from The Sister’s Cafe and tweaked to use SAF instant yeast. Using instant yeast removes the need for a first rise, so the loaf comes together much faster.

The exterior bakes up with a lovely crust thanks to olive oil, coarse salt, and rosemary, while the crumb remains soft and airy with a subtle herb flavor. Fresh rosemary is ideal, but dried rosemary works well and is often indistinguishable in the finished loaf.

At the restaurant, the bread is usually served with olive oil and cracked pepper or balsamic vinegar for dipping, but it’s also excellent on its own.

HOW TO MAKE MACARONI GRILL ROSEMARY BREAD

Ingredients overview:

• SAF instant yeast — eliminates the need for a first rise, speeding up the process.
• Granulated sugar — a small amount to feed the yeast.
• Warm water — about 110–115°F (43–46°C).
• All-purpose flour.
• Salt — fine for the dough; use kosher or another coarse salt for the topping.
• Olive oil.
• Rosemary — fresh preferred, dried works fine.
• Butter — for brushing the top before baking.

1. In a large bowl, whisk together the instant yeast, sugar, and warm water until frothy.
2. Add 2 cups of the flour, the salt, olive oil, and rosemary. Stir with a wooden spoon until smooth, then add more flour as needed to form a soft, smooth dough that pulls away from the sides of the bowl.
3. Turn the dough onto a floured surface and shape it into a round loaf. Place the loaf on a lightly greased baking sheet.
   
4. Brush the loaf generously with melted butter; the surface will be wet. Sprinkle with coarse kosher salt and additional rosemary.
5. Cover and set the pan in a warm place to rise until doubled in size, about 30–45 minutes depending on room temperature.
6. Preheat the oven to 450°F (232°C). Bake the bread 20–25 minutes or until the crust is a deep golden brown. For a crunchier crust, bake a few minutes longer.

Leftovers: This bread is best eaten warm the day it’s baked. Stored at room temperature in a sealed bag or container, it will keep 2–3 days.

VARIATIONS FOR ROSEMARY AND OLIVE OIL BREAD

• Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
• Add minced garlic to the dough or brush garlic butter over the loaf for a garlic-rosemary version.
• Make two smaller loaves instead of one large round—reduce baking time by a few minutes and check for doneness sooner.

WHAT TO SERVE WITH ROSEMARY BREAD:

• Creamy soups, such as tortellini or tomato-based soups.
• Zuppa Toscana or other Italian-style soups.
• Tuscan-style or vegetable soups.
• Pasta dishes and lasagna.
• Italian chicken pasta and similar mains.

HOMEMADE ROSEMARY BREAD RECIPE