Rosemary Bread
Prep time
Cook time
Total time
Recipe type: Appetizer, Side
Serves: 8-10
  1. Combine the flour and chopped rosemary in a mixing bowl. Set aside.
  2. Bring the temperature of the water between 100°F and 110°F (this is to activate the yeast). I use a candy thermometer to tell the temperature. Add in the active dry yeast, salt, sweetener and olive oil. Stir until everything is dissolved. Let sit 2-4 minutes until it begins foaming at the top. This is how you know it activated.
  3. Add the yeast mixture to the flour mixture and stir until combined. Let sit for 20-25 minutes in a warm place until dough has risen and doubled in size.
  4. Preheat oven to 400°F.
  5. Use olive oil to lightly coat the bottom of a baking sheet and your hands. This will make it easier to handle the dough and prevent it from sticking to your hands. Place the dough on the baking sheet and press out until it is about ¼ inch thick.
  6. Sprinkle sea salt evenly over the top and place in preheated oven. Bake for 20-25 minutes in preheated oven until it is browned on the edges and on the top.
  7. Let cool for about 3-4 minutes and then serve immediately. If serving as an appetizer, it is great served with dipping oil (I prefer high quality olive oil). Enjoy!
Recipe by Cook up Love at