Perfect for dipping, this Mini Rosemary Olive Oil bread is delicious and easy to make. It also freezes beautifully, so make extra so you’ll always have great homemade bread on hand!
If you’re looking for an easy bread recipe that delivers a delicious bread that goes perfectly with any meal (or is a great snacking/appetizer bread dipped in olive oil), this is it! This bread also freezes beautifully, so it’s great for keeping any extra in the freezer to enjoy later.
I love that this recipe makes mini loaves. If you make 4 small loaves, each loaf will yield 4 or 5 slices, so it’s perfect for a bit of bread for two. If you’d like a bit more per loaf, you could also make 2 medium-sized loaves, from the same dough, or even 6 smaller loaves for individual portions to accompany a meal.
Cook’s Notes for Mini Rosemary Olive Oil Bread
Don’t be afraid of adding a bit more flour to the dough, than specified. I had to add about 1/4 cup more to get my dough to come together. When making bread, flour is always a bit of a guestimate, at best, as it will depend on your flour or even the weather the day you’re baking. Add more flour in small increments though (1 Tbsp. at a time), so you don’t go too far and end up with a dry, stiff dough. To get a light and airy finished product, try to keep the dough as moist as possible, without being too sticky to handle.
As you can tell, this bread is light and airy and is perfect for dipping. It’s great with an olive oil and pepper dip, or add some balsamic and/or red pepper flakes.
Mini Rosemary Olive Oil Bread
This recipe will make 4 mini bread rounds. Each round will deliver 4-5 slices. As this bread freezes beautifully, it’s perfect for baking extra so you always have some on hand in the freezer. Eat this bread out of hand with butter, or enjoy it with a dip of olive oil and pepper.
- 2 1/2 tsp. active dry or instant yeast
- 2 tsp. white sugar
- 1/4 cup warm water (about 110° F.)
- 2 Tbsp. extra-virgin olive oil
- 3/4 cup warm water (about 110° F.)
- 2 1/2 cups all-purpose flour
- 1 1/2 Tbsp. dried rosemary
- 1 tsp. fine salt
- 1 Tbsp. olive oil (for brushing)
- 1/2 tsp. kosher salt (for garnish)
- 1 tsp. dried rosemary (for garnish)
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the yeast, sugar and warm water. Stir and let stand until foamy, about 5 minutes.
- Add the olive oil and water and stir to combine. Add the flour, 1 1/2 Tbsp. rosemary and the salt. Mix on low speed with kneading hook or with a wooden spoon until a soft dough forms that is not too stiff or sticky (you may need to add a bit more flour. I added about 1/4 cup more. Add 1 Tbsp. at a time until dough reaches desired consistency).
- Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until doubled, about 60-90 minutes.
- Line a baking sheet with parchment or brush with olive oil. Generously flour a work surface.
- Turn the dough out onto a floured surface and divide into 4 equal pieces. Working with one piece at a time, sprinkle some flour on the dough if it’s sticky, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, covered with a clean tea towel, until doubled, about 1 hour.
- Preheat the oven to 400° F. Bake the loaves 10 minutes, then remove from oven, brush with the remaining 1 Tbsp. olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Return bread to oven and continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper, for dipping, if desired.