Macaroni Grill Rosemary Bread
This copycat Macaroni Grill rosemary bread delivers the same warm, pillowy loaves with a buttery, herb-studded crust that made the restaurant famous. Made with fresh rosemary, olive oil, and finished with melted butter and coarse sea salt, this bread is surprisingly simple to make at home with no fancy equipment required.
Equipment
- Large mixing bowl
- Kitchen towel or plastic wrap - For covering dough during rise
- Measuring cups and spoons
- Baking sheet or pizza stone
- Parchment paper - (optional but recommended)
- Pastry brush - For applying butter
- Sharp knife or bread lame - For scoring the loaves
- Kitchen thermometer - For checking water temperature and bread doneness
- Stand mixer with dough hook - (optional)
Ingredients
- 2¼ tsp active dry yeast - 7g, 1 packet
- 1 tbsp granulated sugar - 12g
- 1 cup warm water - 240ml, divided; 110°F–115°F (43°C–46°C)
- 3 cups all-purpose flour - 360g, plus more for kneading
- 1½ tsp fine sea salt - 9g
- 2 tbsp extra virgin olive oil - 30ml
- 2 tbsp fresh rosemary - finely chopped, divided; or 1 tbsp dried
- 2 tbsp unsalted butter - 28g, melted
- coarse sea salt - for sprinkling on top
Instructions
- Combine the yeast, sugar, and ¼ cup (60ml) warm water in a large bowl. Stir gently, then let stand for 5–10 minutes until foamy and bubbly.
- Add the remaining ¾ cup (180ml) warm water, olive oil, and salt to the yeast mixture, then stir in 2 cups flour and 1 tablespoon rosemary. Gradually add the remaining flour until the dough pulls away from the bowl but is slightly tacky.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand (or 5–6 minutes with a stand mixer on medium) until smooth, elastic, and springs back when poked.
- Place the dough in a lightly oiled bowl, turn to coat, cover with a towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough, divide into two equal portions, and shape each into an oval loaf about 8 inches long. Place seam-side down on a lined baking sheet, spacing at least 3 inches apart, and flatten slightly to about 1 inch thick.
- Sprinkle the remaining 1 tablespoon rosemary over the loaves and gently press it in. Cover loosely and let rise 45–60 minutes until nearly doubled; preheat oven to 375°F (190°C) during the last 15 minutes.
- Score 3–4 diagonal slashes across the top of each loaf, about ¼ inch deep, then bake on the middle rack for 15 minutes without opening the oven door.
- Remove from oven, brush loaves generously with melted butter, and sprinkle with coarse sea salt. Return to oven and bake 10–15 minutes more until deep golden brown and hollow-sounding when tapped (internal temp 190°F–200°F / 88°C–93°C).
- Transfer loaves to a wire rack and cool for at least 10 minutes before slicing to allow the interior to set properly.
Notes
- Use water between 110°F–115°F (43°C–46°C) to activate yeast properly — hotter water will kill it.
- Always proof your yeast first; if it doesn't foam after 10 minutes, it's expired and won't make the bread rise.
- Fresh rosemary delivers far superior flavor — use dried (1 tbsp total) only as a last resort.
- Don't add too much flour during kneading; the dough should remain slightly tacky for a soft, airy crumb.
- Create a warm rise environment by placing the covered bowl in a turned-off oven with just the light on.
- Score the loaves right before baking so the cuts stay open during the oven spring.
- Don't be shy with the butter finish — it's what gives this bread its signature glossy, flavorful crust.
- Make-ahead tip: After the first rise, refrigerate the shaped dough (covered) for up to 24 hours, then bring to room temperature before the second rise and baking.
- Freeze baked loaves (tightly wrapped in plastic then foil) for up to 3 months; reheat wrapped in foil at 350°F for 10–12 minutes.
- Try variations like adding 3–4 cloves minced garlic, ½ cup grated Parmesan, or chopped kalamata olives to the dough for a fun twist.