Crusty on the outside, soft on the inside, this Rosemary Bread is over top delicious! And trust me, it is so easy that just about anyone can whip up a loaf. You can pair it with pasta, soup, or just about any main dish, and everyone at the table will be happy!
Don’t you just love a good restaurant copycat recipe.? I found this recipe for rosemary olive oil bread at The Sister’s Cafe. I just adjusted it so I could use my SAF instant yeast. Since you can eliminate the first rise with instant yeast, it saves sooo much time!
It’s been awhile since I’ve been to Macaroni Grill, but this is what I remember the bread tasting like. It’s so yummy! A coating of olive oil, salt, and rosemary makes for a wonderful crust.
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The inside of the bread is soft, fluffy, and has a perfect hint of rosemary flavor. It’s best with fresh rosemary, but I hardly ever have that, so most often I use dried rosemary. And honestly, my family can’t tell the difference.
At the restaurant, the bread is served with a dish of olive oil and cracked pepper for dipping. Mighty good! We have also had it with olive oil and balsamic vinegar, but most often we just eat it as is.
LEFTOVERS? The dough for this herb bread is low fat, so it is definitely best served warm from the oven. But if you don’t happen to eat it all, you can store it at room temperature. It will last for 2-3 days.
Crazy Good Copycat Rosemary Bread Recipe Just Like Macaroni Grill
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Whether you choose to serve it with a hot bowl of soup, a pasta dish, or a hearty salad, this easy rosemary bread is a welcome addition to any meal!My favorite item at Romano’s Macaroni Grill was their Rosemary Bread. Dipping the warm Rosemary Bread into their peppered olive oil seemed to be more than a girl could ever ask for. It was like an entire Christmas season wrapped up into one piece of bread.
Much to my sadness, this restaurant has closed their doors here in Minnesota. Besides leaving me horribly depressed, it has also left me with a terrible craving for Rosemary Bread. This recipe for Rosemary Bread however, dare I say it, might even be better than the one from the famous restaurant (gasp)! It has certainly satisfied my taste buds!
Rosemary Bread (macaroni Grill Copycat)
I must admit that making bread use to scare the bajeebies out of me. The yeast part really intimidated me. As a side note, if you share in this fear of yeast as well, check out my Beer Bread Recipe. There is no yeast in this recipe and is a great bread to start on if you have never made bread before.
Anyway, thanks to my fabulous cousin Karen, and her one day crash course on making bread, I have now overcome my fear. Bread making for me has almost become an addiction. There is something truly zen about making bread. Not sure what it is, but just the smell alone brings back all sort of wonderful calming memories of how my Grandma’s house use to smell whenever she made a batch of bread.
First, combine the yeast, sugar and 1/14 cup of warm water in a large bowl. Let stand for 5 minutes, until foamy.
Macaroni Grill Rosemary Bread Copycat
After 5 minutes, your yeast, sugar, and water mixture should look similar to this. You should be able to see bubbles around the edges and it should have an overall foamy look to it.
In the same bowl as your yeast mixture, add 1 tablespoon of olive oil, 1 1/2 tablespoons rosemary, fine salt, pepper, 3/4 cups warm water and all of the flour..
Next, lightly flour your work surface (and your hands) and work the dough by hand for 5-7 minutes. If the dough gets a little sticky during the kneading process (the first 30 seconds is the worst), simply give the dough and work surface another light dusting of flour until it is no longer sticky.
Macaroni Grill Copycat Rosemary Bread And Roasted Garlic Baked In The Crock Pot
If you have a stand mixer with a dough hook, you may also use that instead of kneading by hand. Simply work dough for 8-10 minutes on medium-high speed. If the dough starts to stick to the sides, add a light dusting of flour until it no longer sticks.
When you are done kneading the dough, add the dough to a clean bowl that has been coated with olive oil on the inside and cover with plastic wrap.
Allow the dough to sit for 1- 2 hours in a warm (but not hot) location. I know that this is a large span of time, but the temperature of your kitchen will dictate how long this process will take. The goal is for the dough to double in size, so you want to use that as your benchmark more than the length of time that it takes.
Copycat Macaroni Grill Rosemary Bread Recipe
Once the dough has doubled in size, place it on a lightly floured surface and divide in half. There is an option here to make 4 smaller loaves instead of two if you like, **see note below for more details.
Let the dough rest uncovered for 1-2 hours. Try to leave enough space between them so that they do not touch as they rise (unlike this picture.) Again, you want the dough to double in size so use that as your benchmark more than the length of time that it takes to accomplish this.
Then, remove them from the oven and brush each loaf with a light layer of olive oil. On top of the olive oil, sprinkle with kosher salt and rosemary.
Almost Famous Rosemary Bread Recipe
**Side Note: I typically divide this recipe into two loaves to feed my family of four. If you are cooking for a smaller number of people however, the dough can be divided into four equal loaves as well. Complete the recipe in the same way, just decrease your bake time by a few minutes.This Macaroni Grill rosemary bread is not complicated in the least and is free-formed, eliminating the need for bread pans – truly, it is worth making!
The rosemary bread at the Macaroni Grill restaurant but lately it seems like the famed bread has come up in multiple conversations I’ve had with random people.
Ashamed I’d never made the much-talked about bread, I cast my memory upon a knock-off recipe my sister-in-law, Mary, sent me months ago, as well as one I had spied in a collection cookbook I’ve had for years. And I merged and adapted and variated recipes…and made the bread.
Macaroni Grill Rosemary Bread
Light and tender with the delicious aroma and flavor of rosemary combined with the subtle crunchy saltiness from the coarse salt, this bread is over-the-top tasty…plain or dipped in balsamic vinegar and olive oil.
It’s hard toadmit to you, my friends, how many slices of this bread I ate slathered in whipped herbbutter. I have always loved a good bread/butter combo but this wonderful rosemary bread pretty much exceeded all my carb cravings.
And I can’t believe I’m actually admitting this, but for the first time in my entire existence, I would take a slice (or four) of this bread smothered with the garlic and herb butter concoction
Macaroni Grill Rosemary & Olive Oil Bread Recipe
The bread is not complicated in the least and is free-formed, eliminating the need for bread pans – truly, it is worth making!
I just hope when you make it, one of the two loaves makes it into the freezer…or to a neighbor…or to some worthy cause…because it’s all too easy to down both loaves before realizing what exactly happened.
Flour: I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.
Macaroni Grill Rosemary Bread Recipe Creations By Kara
Update 2/25/15: I originally posted this recipe using dried rosemary. However, except for one or two times using dried, I started using fresh and the difference is noticeably delicious. If you can get your hands on fresh rosemary (usually widely available in grocery stores near the salad ingredients), definitely use it. If not, dried will work in a pinch. Reduce the amount to 1 1/2 tablespoons (using 1 tablespoon in the dough and the remaining 1/2 tablespoon on top).
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Recipe Source: adapted from a collection cookbook given to me by my sister-in-law Erin W., as well as a recipe sent to me by my other sister-in-law, Mary G.
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