Vegan Rosemary Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.8

(30)

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this rosemary bread delivers that moment in the most straightforward way possible. Every ingredient here is entirely plant-based — warm water, olive oil, fresh rosemary, flour, and a pinch of sea salt — so there is no need to swap anything out or second-guess a label. The olive oil does double duty, enriching the dough and giving the crust that gorgeous, slightly crisp finish you would expect from a bakery loaf. Fresh rosemary gets folded right into the dough and then echoed on top, so the herb flavor is present in every single bite rather than just a surface suggestion. Two rises give the crumb real structure and a satisfying chew, while the coarse sea salt on top adds a little crunch that makes the whole thing feel intentional and special. It makes 10 servings, so it is equally at home on a dinner table as a shared centerpiece or sliced up for sandwiches throughout the week. Let it cool on the rack for at least 20 minutes — if you can wait that long.

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Ingredients

10 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
3 cups all-purpose flour, plus more for dusting
1 ½ tsp salt
3 tbsp olive oil, divided
2 tbsp fresh rosemary, finely chopped

For topping

½ tsp coarse sea salt, for topping
1 sprig fresh rosemary, for topping (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add 2 tablespoons of the olive oil and the chopped rosemary to the yeast mixture and stir to combine. Add the flour and salt, then mix with a wooden spoon or dough scraper until a shaggy dough forms and no dry flour remains.

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