For a fresh twist on bread with dinner, make these rosemary mini breads in individual cups for each person. You can divide the dough into smaller amounts to make rolls and bake them in small, buttered ramekins, or divide the dough in half for 2 regular-size loaves. Adjust the baking times accordingly: less for rolls, more for loaves.–Matthew Mead
LC Cheater, Cheater Note
The author notes that for a quick cheat, simply—are you ready for this?—add olives and rosemary to a premade frozen or refrigerated dough to save time.
Rosemary Mini Breads Recipe
- Quick Glance
- 30 M
- 3 H
- Makes 6 mini breads
- 5 cups all-purpose flour
- 1 1/4 cups water, room temperature
- 2 1/4 tablespoons kosher salt
- 1 tablespoon active dry yeast
- 1 cup pitted, fresh or jarred kalamata, niçoise, or California olives (reserve 1 to 2 tablespoons of olive brine)
- 1 tablespoon roughly chopped rosemary leaves
- 1 tablespoon olive oil
- Sprigs of rosemary
- 1. In the bowl of an electric mixer fitted with a dough hook, combine the flour, water, 1 1/4 tablespoons of the salt, and yeast. Mix on first speed for about 1 1/2 minutes until just combined; mix on second speed for another 1 1/2 minutes until combined — do not overmix. Add the olives, rosemary, and 1 tablespoon of the reserved olive brine; mix until just evenly incorporated. If the dough seems dry and shaggy, add the remaining tablespoon of reserved olive brine and lightly mix until the dough comes together.
- 2. Place the dough into a clean bowl, cover with a damp towel or plastic wrap, and let rise in a warm (not hot) place until doubled, about 1 to 1 1/2 hours.
- 3. Turn the dough out onto a very lightly floured surface and lightly shape into a round — do not knead. Let rest for 5 minutes. Lightly butter 6 oven-safe baking cups or handleless mugs that hold approximately 2 cups.
- 4. Divide the dough into 6 pieces. Lightly shape into rounds and drop into the baking cups. Cover and let rise for 45 minutes to 1 hour, or until the dough is just below the surface of the baking cups.
- 5. Preheat the oven to 400°F (200°C).
- 6. Bake the breads for 35 to 40 minutes, until the tops are golden brown and hardened. Remove from the oven and let cool in the baking cups.
- 7. Garnish the top of each loaf with a brush of olive oil. Sprinkle with remaining 1 tablespoon of salt and dress with the sprig of fresh rosemary; tie with natural rickrack around the cup if desired. Serve at each place setting in the baking cup.
- To mix by hand, in the bottom of a large bowl, stir together the yeast and water; stir in the salt; add in the flour one cup at a time until mixed; then add in the remaining ingredients, stirring as much as possible. Turn the dough onto lightly floured board and gently knead for about 5 minutes until the dough is thoroughly combined. Return to step 2.
Hungry for more? Chow down on these:
Rosemary Mini Breads Recipe © 2008 Matthew Mead. Photo © 2008 Quentin Bacon. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!