Rosemary Mini Breads

Rosemary Mini Breads

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:

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!

Recipe Testers Reviews

Calling all bread bakers! Don’t miss your chance to make this simple and rustic rosemary bread. They’re beautifully flavored with piney bits of rosemary and salty bits of olives. Together they give this bread such a sprightly and lively taste. It will make you think of the Mediterranean region, which inspired its creation. Pick it apart and dip it in oil, make a meaty sandwich with it, or just eat it as is. No matter what you do, this versatile and ever-so-delicious bread will have you making it again and again.


  1. Why the emphasis in the title of this bread is on the rosemary and not the olives is curious, but if you want a sturdy, dense bread bursting with exotic flavors way beyond the yeast, this bread is worth trying. It sopped up the rich gravy of a hearty goulash but was elegant nibbling with the 2011 Beaujolais Nouveau. Although I have crafted both sizes, personally, I found the regular-sized loaves torn into chunks more suitable based on the density and bold flavor of the bread rather than dainty mini-breads. Either size/shape, it is sure to elicit nods of approval from your guests.

    1. O., so glad you enjoyed the recipe. It is bursting with flavor. as t the title, well, we can’t take credit for that, as it was the title the author used! I guess the sentiment, “What is in a name?” that Juliet in Romeo & Juliet says carries some truth. Rosemary Mini Breads or Olive Mini Breads–either way, it’s still good!

  2. We made the bread last night…absolutely delicious! It came out perfectly & it was so flavorful. Thank you for posting it. Today I will attempt the No-Knead Olive Bread | Pane all’Olive from your site on 10.05.09. I’ll let you know how it goes!

    1. Wonderful, Amy! So glad to hear it! Thanks so much for taking the time to let us know. Looking forward to hearing what you think of the olive bread!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.