Anyone can make this copycat Macaroni Grill Rosemary Bread. It’s an easy to make rustic- style bread, flavored with fresh rosemary and sprinkled with sea salt and uses only 5 simple ingredients. The aromas coming out of the oven will have you drooling but the crispy golden outside and soft, chewy inside will have you begging for more.
If you have ever been to the Macaroni Grill chain of restaurants, you have to know about their delicious rosemary bread. They serve it with olive oil and a little cracked pepper for dipping and it is absolutely addictive! This is one place I need to stay away from if I am on my little to no bread kick. Because, let me tell you, when that bread gets set on the table, all hands grab for a piece before it’s gone.
I have to say this rosemary bread recipe comes pretty close to matching that awesome bread. And I can vouch for how good it was (notice the past tense) by how fast it disappeared.
A simple recipe that is very forgiving, perfect for those that have never baked bread before.
One of the great things about this recipe is the use of rapid rise yeast. It cuts the rising time down to one period of about two hours which means you can get it in your belly faster. (I’m doing my little happy dance – lol) Want a little more umph in your bread? You can jazz it up by adding some minced garlic or even shredded Parmesan or Asiago cheese.
Pro Tip: To help get your bread moist and chewy in the center make sure that the bread rises to its full potential. Use your oven! Set your stone on the center rack with a large pan of very hot water in the bottom and close the door.
Frequently asked questions
What can I put on rosemary bread?
I like to serve mine with a small dipping bowl filled with olive oil and additional chopped rosemary leaves. You can also just add cracked pepper or garlic as well as purchase dipping spices. My husband loves to smear butter on his when it’s nice and hot out of the over. It’s all good.
How do I store the bread?
Well, if there’s any left, which is doubtful, you can wrap it in foil and store on the countertop for a day or two. If you want to serve it warm again, just reheat in a 350 degree oven, wrapped in foil, for 5-10 minutes.
How do I tell if the bread has risen all the way?
The best way to check is to push your finger gently into the bread. If it doesn’t bounce back it is fully risen.
What goes well with this copycat rosemary bread?
This bread will go with any good Italian meal like Bruschetta Chicken Skillet, grilled steak or chicken, as a side with salad or just slice and use for delicious sandwiches.
Do I have to use fresh rosemary?
It is best with fresh rosemary but you could also use dried rosemary, about 1/3 the amount, or even fresh or dried thyme.
How to make rosemary bread dough
- Combine regular all-purpose flour, yep, no fancy flour needed here, with rapid-rise yeast, salt and rosemary in a large bowl. Stir together. Rapid-rise yeast is what cuts the time on this bread and allows you to add all the dry ingredients together as well as skipping the first long rise period. (photo 1)
- Warm the water in a measuring cup in the microwave to about 120-130 degrees. It usually takes no more than 30 seconds. Pour over dry ingredients. (photo 2)
- Stir with wooden spoon then knead with mixer. If doing by hand, flour surface prior to kneading. Add flour as needed so that bread becomes smooth and does not stick to hands. (photo 3)
- The bread should look similar to this. Cover and let rest for 10 minutes. (photo 4)
Pro Tip: The secret to most yeast breads is to add the correctly warmed water to enable the yeast to rise. You’ll find you can make any bread if you follow this rule.
- At the end of 10 minutes, you will notice that the bread has risen quite a bit.
- Punch down.
- Shape into 2 oval loaves and place on a pizza stone covered generously with corn meal. You can also place on a well greased cookie sheet.
- Brush with melted butter and sprinkle with rosemary. Let rise 2 hours.
- Fully risen loaves and ready to be baked in the oven.
- Baked loaves just waiting to be devoured!
This crusty Copycat Macaroni Grill Rosemary Bread is perfect to go with your next Italian dinner. And I’m betting that you might just want to double this recipe because it’s soooo good and goes soooo fast! Don’t be surprised if this becomes your family’s most requested homemade bread.
More delicious homemade bread recipes
Easy French Bread is very close to this rosemary bread using a little more flour and a bit of oil. Believe me, you won’t want to miss this with your next Italian meal.
5 Ingredient Irish Soda Bread is as easy as it sounds. This no-yeast bread is just a mix and bake for a dense crusty bread that’s great with a smear of butter.
Garlic Rosemary Skillet Bread is a warm crusty loaf filled with plenty of garlic and rosemary flavor. And the best part, it’s cooked completely in a skillet!
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
Copycat Macaroni Grill Rosemary Bread
Ingredients
- 2 envelopes rapid rise yeast
- 1 Tablespoon sugar
- 1 cup warm water
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon butter, melted
- 2 Tablespoons fresh rosemary leaves + 2 teaspoons additional for garnish
- Sea salt
Instructions
- Combine all dry ingredients – yeast, sugar, 2 cups flour and salt in a large mixing bowl.
- Heat water to between 120-130 degrees. Add to dry ingredients.
- Knead dough in either of 2 ways. If you have a mixer with kneading hook, run for about 2 minutes. If doing by hand, work it about 7-10 minutes. Add additional flour as needed so that dough is no longer tacky. You should be able to hold it without the dough sticking to you.
- Grease a large bowl and place dough into bowl, rolling to cover surface with oil to prevent it from drying out. Cover with towel and let rest for 10 minutes.
- Punch down dough and divide in half and shape into 2 oval loaves. Place on pizza stone sprinkled generously with cornmeal or a greased cookie sheet.
- Brush with melted butter and sprinkle with additional rosemary and sea salt. Cover with towel and let rise until doubled, about 2 hours.
- Preheat oven to 400 degrees.
- Bake for 16-20 minutes or until golden brown.
- Makes 2 loaves.
Notes
- The secret to most yeast breads is to add the correctly warmed water to enable the yeast to rise. You'll find you can make any bread if you follow this rule.
- To help get your bread moist and chewy in the center make sure that the bread rises to its full potential. Use your oven! Set your stone on the center rack with a large pan of very hot water in the bottom and close the door.
Nutrition
This post has been updated with new photos and clearer step-by-step instructions. It was first published on September 2, 2015.
No Comments