STREAMING NOW: The Delicious Miss Dahl

Rosemary Artisan Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This bread is a combination of two recipes. One from Williams-Sonoma (which took around 8 hours to rise and didn't turn out so well for me) and an Italian herb bread from s'kat. I like how this version turned out very light and airy and aromatic. I used rosemary from my garden and think the lemon really brings out the flavors. * I threw all of the ingredients in my KitchenAid mixer, gradually adding the flour last. * I let my oven warm at 400 deg. for 1 minute then turned it off and put my covered bread in to rise. This really does the trick!”
1hr 30mins
1-2 loaves

Ingredients Nutrition


  1. Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  2. Stir in olive oil, lemon, salt, rosemary, garlic, onion, cheese and 3 cups flour into the yeast mixture.
  3. Gradually mix in next three cups of flour. (Dough will be stiff). Knead for 5 to 10 minutes, or until it is smooth and elastic.
  4. Place in an oiled bowl, turning to cover sides with oil. Cover with a towel, or plastic wrap. Let rise for 1 hour, or until dough has doubled.
  5. Punch down to release all the air. Shape into a ball. Place in a greased ceramic stoneware, or into two 9x5 inch, greased pans.
  6. Allow to rise for 1/2 hour again, until doubled in a warm place.
  7. Bake at 350 degrees for 2 loaves, 30 minutes, for one loaf, 40 minutes.
  8. Remove loaves from pans and let cool on wire racks for at least 15 minutes, before slicing.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a