Years and years ago, a friend gave me one of my favorite “simple gifts.” It was a small ceramic pot with rosemary. On the pot, she had painted a rectangle of chalkboard paint to label it, and she had attached a recipe for rosemary bread. I’m not sure where she got the recipe, but this one I’ll link to is almost identical.
It’s been awhile since then, and, sadly, the potted rosemary didn’t travel this far. We buy bulk dried rosemary at the natural food store. Chopping it by hand is probably more authentic, but I once ground it in the coffee grinder to a fine powder, and I love the way it disperses in the bread. So, I’ve been doing it that way ever since.
This bread is so delicious! We love just breaking off warm bits right out of the oven and pairing it with some good cheese and Kalamata olives. A good tomato soup also goes well with it. The bread freezes amazingly well, once cooled, so I love just doubling the recipe. (But, truth be told, we’re usually into the freezer loaves the very next day!) The recipe I originally received suggests sprinkling the tops with a little bit of garlic salt, which I like.
Try adding some homemade butter!