- 1/2 teaspoon sugar
- 2/3 cup warm water
- 2 teaspoons active dry yeast
- 2 scant cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons olive oil, divided
- 1-2 tablespoons chopped fresh rosemary
- Sea salt and ground pepper
- Stir the sugar into the warm water, then stir in the yeast until dissolved. Stir in salt and 3 tablespoons of olive oil.
- Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter.
- Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour.
- Punch dough down. Lightly grease a 9-inch square pan. For a more rustic looking bread, press dough out in a circular shape to about 1-inch thickness and place on greased baking tray.
- Cover and let the dough rise until doubled, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees. Before baking, make dimples in the bread by gently pressing your fingertips into the dough.
- Drizzle on the remaining olive oil and top with fresh rosemary, sea salt and freshly ground pepper. Bake for 15 minutes or until lightly browned.
Prep time includes rising.
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Who Dished It Up First: I pulled this recipe from a Family Fun magazine years ago. It’s still one of our favorites.