Rosemary Bread

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Mix the yeast with the honey, a little flour and 1 tablespoon of lukewarm water and let stand until it becomes frothy. Pluck the rosemary stalks from the twigs, chop finely, put 1/3 of them aside. Heat the oil in a pan, add the remaining rosemary and fry over medium heat. Then pour the oil through a sieve. Knead a dough from the flour, durum wheat semolina, yeast, oil, salt and lukewarm water. Cover and let the dough rise in a warm place for 1 hour. Then knead the dough well again and mix in the remaining rosemary needles and raisins.
Shape two loaves and let rise for another 15 minutes. Score loaves on the top in a diamond shape, brush with olive oil and bake at 200 ° for 30 minutes.
You can also use the dough to make 10-12 small rolls.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.