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sliced Italian rosemary bread showing airy interior crumb from poolish fermentation, golden crust with olive oil sheen

Pane al Rosmarino (Italian Rosemary Bread)

A fragrant Italian rosemary bread inspired by Tuscan traditions. Slow fermentation, fresh rosemary, and rich extra virgin olive oil create a soft, aromatic loaf with a golden crust. Simple ingredients, deep flavor—true Italian comfort.
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Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings: 8 people
Course: bread, Side Dish
Cuisine: Italian (Tuscan)
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Poolish (Starter)
  • 1 cup 120 g all-purpose flour
  • 1 cup 240 g room-temperature water
  • A pinch of instant yeast
For the Dough
  • 3 cups 360 g all-purpose flour
  • 1 cup 240 g room-temperature water
  • 1 ½ tsp instant yeast
  • 2 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • Fresh rosemary finely chopped (about 2 tbsp)
Topping
  • Extra virgin olive oil
  • Fresh rosemary leaves
  • Coarse sea salt

Method
 

Prepare the Poolish (Night Before)
  1. Mix flour, water, and a pinch of yeast in a bowl.
  2. Stir until smooth.
  3. Cover and let sit at room temperature for 8–10 hours.
  4. The poolish is ready when bubbly, loose, and aromatic.
Make the Dough
  1. Add the remaining flour, water, yeast, olive oil, and salt to the poolish.
  2. Mix by hand or with a mixer until the dough comes together.
  3. Knead gently using stretch-and-fold motions until smooth and elastic.
  4. Add chopped fresh rosemary and fold it into the dough.
First Rise
  1. Place dough in an oiled bowl.
  2. Cover and let rise for 1–1.5 hours, or until puffy.
Shape the Dough
  1. Transfer dough to a lightly oiled surface.
  2. Shape into a round or focaccia-style rectangle.
  3. Place it on a parchment-lined baking sheet or preheated stone.
Final Rise
  1. Let the shaped dough rest for 30–40 minutes.
  2. Drizzle with olive oil.
  3. Dimple the surface deeply with your fingertips.
  4. Sprinkle fresh rosemary and coarse sea salt.
Bake
  1. Preheat oven to 475°F (245°C).
  2. Bake 18–22 minutes, or until golden on top and crisp on the bottom.
  3. Cool slightly and serve warm with olive oil.

Notes

  • Use fresh rosemary only—it gives the bread its clean piney aroma.
  • A good extra virgin olive oil makes a big difference in flavor, so choose one you enjoy dipping bread into.
  • If you don’t have a baking stone, preheat a heavy baking sheet. It helps crisp the bottom.
  • This bread tastes best warm on the same day but freezes well.