11 Delicious Jos Rosemary Bread Recipes

Craving the aromatic bliss of freshly baked bread? Dive into the world of homemade goodness with our roundup of 11 Delicious Rosemary Bread Recipes. Whether you’re a seasoned baker or just starting out, these recipes promise to fill your kitchen with the irresistible scent of rosemary and warm, crusty perfection. Let’s get baking—your next favorite loaf awaits!

Classic Jos Rosemary Bread

Savory aromas fill the kitchen as this Classic Jos Rosemary Bread bakes to golden perfection, a testament to the timeless allure of artisanal baking. With its crusty exterior and tender, herb-infused crumb, this loaf is a celebration of simplicity and flavor.

Ingredients

• 3 cups high-quality bread flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fine sea salt
• 1 cup lukewarm water (110°F)
• 2 tsp active dry yeast
• 2 tbsp rich extra virgin olive oil
• 1 tsp granulated sugar

Instructions

1. In a small bowl, dissolve the sugar in lukewarm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the sifted bread flour, finely chopped rosemary, and fine sea salt, creating a well in the center for the wet ingredients.
3. Pour the yeast mixture and extra virgin olive oil into the well, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a round loaf on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Before baking, make shallow slashes on the loaf’s surface with a sharp knife for even expansion.
8. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Just out of the oven, this rosemary bread boasts a crisp crust that gives way to a soft, aromatic interior. Serve it warm with a drizzle of olive oil or as the foundation for a gourmet sandwich, letting its herbal notes shine.

Jos Rosemary Bread with Olive Oil

Nothing quite captures the essence of rustic elegance like the aromatic allure of rosemary bread, especially when it’s kissed with the golden richness of olive oil. This Jos Rosemary Bread with Olive Oil is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 3 cups high-quality bread flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt, finely ground
• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1/4 cup rich extra virgin olive oil, plus extra for drizzling
• 1 tsp granulated sugar

Instructions

1. In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the sifted bread flour, finely chopped rosemary, and sea salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the mixture with a wooden spoon until a dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Before baking, make shallow cuts on the top of the loaf with a sharp knife and drizzle lightly with olive oil.
7. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For an extra crispy crust, place a pan of water in the oven during baking to create steam.
8. Transfer the bread to a wire rack to cool slightly before serving. Tip: Brushing the warm bread with a bit more olive oil will enhance its flavor and give it a beautiful sheen.

How the crust crackles under your fingers, giving way to a soft, fragrant interior speckled with rosemary, is nothing short of magical. Serve slices of this bread alongside a bowl of velvety tomato soup or simply enjoy it with a drizzle of olive oil and a sprinkle of flaky sea salt for a truly indulgent experience.

Garlic Infused Jos Rosemary Bread

Captivating the senses with its aromatic allure, this Garlic Infused Jos Rosemary Bread marries the rustic charm of artisan baking with the sophisticated flavors of garlic and rosemary, creating a loaf that’s as visually stunning as it is delicious.

Ingredients

• 3 cups high-quality bread flour, finely sifted
• 1 tbsp fresh rosemary, finely chopped
• 4 cloves garlic, minced to a fragrant paste
• 1 tsp sea salt, finely ground
• 1 cup warm water (110°F), for optimal yeast activation
• 2 tbsp rich extra virgin olive oil
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp raw honey, for a subtle sweetness

Instructions

1. In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the bread flour, minced garlic, chopped rosemary, and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Drizzle in the extra virgin olive oil and knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Before baking, make a few shallow slashes on the top of the loaf for a professional touch.
7. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, place a pan of water in the oven during baking.
8. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Brushing the top with olive oil right out of the oven enhances flavor and gives a glossy finish.

Warm from the oven, this bread boasts a crisp, golden crust giving way to a soft, airy interior, perfumed with the earthy notes of rosemary and the bold kick of garlic. Serve slices alongside a drizzle of olive oil and balsamic vinegar for dipping, or as the foundation of a gourmet sandwich.

Cheesy Jos Rosemary Bread

Amidst the bustling rhythm of everyday life, there’s nothing quite like the comforting embrace of freshly baked bread, especially when it’s infused with the aromatic allure of rosemary and the indulgent richness of cheese. This Cheesy Jos Rosemary Bread is a testament to the simple yet profound pleasures of homemade baking, offering a golden crust and a tender, flavorful interior that’s perfect for any occasion.

Ingredients

• 3 cups of high-quality bread flour, for a sturdy yet soft dough
• 1 tbsp of fresh rosemary, finely chopped to release its fragrant oils
• 1 cup of sharp cheddar cheese, grated for a melty, savory depth
• 1 tsp of fine sea salt, to enhance the bread’s natural flavors
• 1 packet (2 1/4 tsp) of active dry yeast, for a reliable rise
• 1 tbsp of granulated sugar, to feed the yeast
• 1 1/4 cups of warm water (110°F), to activate the yeast without killing it
• 2 tbsp of rich extra virgin olive oil, for a moist crumb and golden crust

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the bread flour, rosemary, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the grated cheddar cheese until evenly distributed.
6. Shape the dough into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until the crust is golden brown and the loaf sounds hollow when tapped. Tip: For an extra glossy crust, brush the loaf with olive oil before baking.
8. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: This resting period allows the crumb to set, making for cleaner slices.

Golden and aromatic, this Cheesy Jos Rosemary Bread boasts a delightful contrast between its crisp exterior and soft, cheese-laden interior. Serve it warm alongside a bowl of hearty soup or simply enjoy a slice slathered with butter for a truly comforting treat.

Jos Rosemary Bread with Sun-Dried Tomatoes

Kneading together the rustic charm of artisan baking with the vibrant flavors of the Mediterranean, this rosemary bread studded with sun-dried tomatoes is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 3 1/2 cups high-quality bread flour, sifted
• 1 1/2 tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 1/4 cups warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp rich extra virgin olive oil
• 1 tsp golden honey

Instructions

1. In a large mixing bowl, combine the warm water, honey, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the olive oil, bread flour, sea salt, and rosemary to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Gently fold in the chopped sun-dried tomatoes until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 375°F. Punch down the dough and shape it into a round loaf on a parchment-lined baking sheet. Tip: For a crispier crust, lightly mist the dough with water before baking.
7. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: An instant-read thermometer should register 190°F when inserted into the center.
8. Transfer the bread to a wire rack and let cool for at least 15 minutes before slicing.

Zesty with the aromatic punch of rosemary and the sweet tang of sun-dried tomatoes, this bread boasts a chewy interior beneath a crackly crust. Serve warm with a drizzle of olive oil and a sprinkle of flaky sea salt for an unforgettable appetizer.

Whole Wheat Jos Rosemary Bread

Savory aromas of rosemary and the wholesome goodness of whole wheat come together in this artisanal bread, perfect for elevating any meal or enjoying on its own with a drizzle of olive oil.

Ingredients

• 3 cups whole wheat flour, freshly milled for optimal flavor
• 1 tbsp active dry yeast, for a light and airy crumb
• 1 tbsp granulated sugar, to gently feed the yeast
• 1 tsp sea salt, finely ground to enhance the bread’s natural flavors
• 2 tbsp rich extra virgin olive oil, plus extra for greasing
• 1 1/4 cups warm water (110°F), to activate the yeast
• 2 tbsp fresh rosemary, finely chopped for a fragrant touch

Instructions

1. In a large mixing bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
2. Add the whole wheat flour, sea salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the chopped rosemary until evenly distributed. Shape into a loaf and place on a parchment-lined baking sheet.
6. Cover and let rise for another 30 minutes. Meanwhile, preheat your oven to 375°F.
7. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, spray the oven with water during the first 10 minutes of baking.
8. Transfer to a wire rack to cool completely before slicing. Tip: For best flavor, let the bread rest for at least an hour after baking.

Vibrant with the earthy tones of whole wheat and the piney aroma of rosemary, this bread boasts a tender crumb encased in a crisp crust. Serve it alongside a hearty stew or toast slices to accompany your morning avocado.

Jos Rosemary Bread with Parmesan Crust

Delightfully aromatic and irresistibly crusty, this Jos Rosemary Bread with Parmesan Crust marries the earthy fragrance of fresh rosemary with the savory depth of aged Parmesan, creating a loaf that’s as visually stunning as it is delicious.

Ingredients

• 3 cups high-quality bread flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fine sea salt
• 1 cup warm water (110°F)
• 1 packet active dry yeast
• 1 tbsp rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. In a large mixing bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy.
2. Add the olive oil, bread flour, rosemary, and sea salt to the yeast mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. Punch down the dough and shape it into a round loaf on the prepared baking sheet.
7. Sprinkle the top generously with freshly grated Parmesan cheese.
8. Bake for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
9. Let the bread cool on a wire rack for at least 10 minutes before slicing.

The crust shatters beautifully to reveal a soft, airy interior, with the rosemary and Parmesan creating a symphony of flavors. Serve warm with a drizzle of olive oil or alongside a hearty soup for a comforting meal.

Herbed Jos Rosemary Bread

Savory aromas fill the kitchen as this Herbed Jos Rosemary Bread bakes to golden perfection, a testament to the timeless allure of artisanal baking. Each slice offers a tender crumb and a crust that sings with the earthy notes of rosemary, making it a versatile companion to any meal.

Ingredients

• 3 cups high-quality bread flour, sifted for lightness
• 1 tbsp fresh rosemary, finely chopped for vibrant flavor
• 1 tsp sea salt, for a subtle briny depth
• 1 cup warm water (110°F), to activate the yeast perfectly
• 2 tsp active dry yeast, for a reliable rise
• 2 tbsp rich extra virgin olive oil, for a moist crumb
• 1 tsp granulated sugar, to gently feed the yeast

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the olive oil, flour, rosemary, and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a crispier crust, spray water in the oven during the first 10 minutes of baking.
7. Cool on a wire rack for at least 20 minutes before slicing. Tip: Resist cutting too soon to prevent a gummy texture.

An irresistible crust gives way to a soft, herb-infused interior, making this bread a delightful base for avocado toast or a simple drizzle of olive oil. Its aromatic presence elevates any table, from a casual brunch to an elegant dinner party.

Jos Rosemary Bread with Caramelized Onions

On a crisp morning, the aroma of freshly baked rosemary bread intertwined with the sweet, deep notes of caramelized onions can transform any kitchen into a haven of warmth and comfort. This recipe marries the earthy fragrance of rosemary with the rich, umami sweetness of onions, creating a loaf that’s as visually stunning as it is delicious.

Ingredients

• 3 cups high-quality bread flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fine sea salt
• 1 cup warm water (110°F)
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a small bowl, dissolve the sugar in warm water (110°F), then sprinkle the yeast over the top. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the sifted bread flour, finely chopped rosemary, and fine sea salt.
3. Add the yeast mixture and extra virgin olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Tip: The dough is ready when it springs back after poking.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, heat a skillet over medium heat, add the thinly sliced onion, and cook slowly for 20 minutes until deeply caramelized, stirring occasionally.
7. Punch down the risen dough and gently knead in the caramelized onions until evenly distributed.
8. Shape the dough into a loaf, place it on a baking sheet, cover, and let rise for another 30 minutes.
9. Preheat the oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a crispier crust, spray water in the oven during the first 10 minutes of baking.
10. Let the bread cool on a wire rack before slicing. Tip: For best flavor, let the bread rest for at least 10 minutes after baking.

Perfectly golden with a tender crumb, this rosemary bread is speckled with sweet, caramelized onions that melt in your mouth. Serve it warm with a drizzle of olive oil or as the foundation for an artisanal sandwich, letting its robust flavors shine.

Spicy Jos Rosemary Bread

Yielded by the warmth of your kitchen, this Spicy Jos Rosemary Bread marries the earthy aroma of fresh rosemary with a gentle kick of heat, creating a loaf that’s as inviting as it is unforgettable.

Ingredients

• 3 cups high-quality bread flour, sifted
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp fine sea salt, to enhance flavors
• 1 tbsp active dry yeast, for a perfect rise
• 1 cup warm water (110°F), to activate the yeast
• 2 tbsp rich extra virgin olive oil, plus extra for greasing
• 2 tbsp freshly chopped rosemary, for a fragrant touch
• 1 tsp crushed red pepper flakes, for a spicy kick

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the olive oil, bread flour, salt, rosemary, and red pepper flakes to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place on a greased baking sheet, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: For a crispier crust, spray water in the oven during the first 10 minutes of baking.
7. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Slicing the bread while it’s too warm can make it gummy.

Hearty and aromatic, this Spicy Jos Rosemary Bread boasts a crispy crust with a soft, airy interior, punctuated by the warmth of red pepper and the piney notes of rosemary. Serve it alongside a bowl of olive oil infused with balsamic vinegar for dipping, or toast slices to accompany a robust soup.

Sweet Jos Rosemary Bread with Honey Glaze

Yielded by the gentle embrace of time and the warmth of your kitchen, this rosemary bread with a honey glaze is a testament to the beauty of simple ingredients transformed into something extraordinary. Your senses will be greeted by the aromatic allure of fresh rosemary and the sweet promise of golden honey, creating a loaf that’s as delightful to behold as it is to savor.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 tbsp fresh rosemary, finely chopped for a fragrant touch
• 1 tsp sea salt, finely ground to enhance flavors
• 1 cup warm water (110°F), to awaken the yeast
• 2 tbsp honey, pure and golden for sweetness
• 1 packet active dry yeast, to lift the dough to perfection
• 2 tbsp extra virgin olive oil, rich and fruity for a tender crumb

Instructions

1. In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves completely. Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until frothy, indicating the yeast is active.
2. Add the olive oil, rosemary, and salt to the yeast mixture, stirring gently to incorporate.
3. Gradually add the sifted flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F and lightly grease a loaf pan.
7. Punch down the risen dough and shape it into a loaf before placing it in the prepared pan. Cover and let it rise again for 30 minutes.
8. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For an even golden crust, rotate the pan halfway through baking.
9. While the bread is still warm, brush the top with a little extra honey for a glossy, sweet glaze. Tip: Use a pastry brush for an even application.

Unveil a loaf with a crust that crackles delicately under your touch, giving way to a soft, airy interior speckled with rosemary. The honey glaze adds a subtle sweetness that complements the herbal notes, making it perfect alongside a sharp cheese or simply enjoyed with a smear of butter.

Conclusion

These 11 Jos Rosemary Bread recipes offer a treasure trove of flavors to explore, perfect for any home cook looking to add a rustic touch to their baking repertoire. We invite you to try these delightful recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!