In My Life, I've Loved Them All

Playing In The Kitchen: Romano’s Macaroni Grill Bread

If you can’t grow ANYTHING, you should try growing rosemary. This herb needs very little attention, and grows like a weed. And then you can bake this bread!

Ok, so the recipe I found in my Food Network Magazine called for dried rosemary, which I might have in my pantry (but if I do, it’s probably way too old to have any taste left).

Rosemary Bread like Macaroni Grill!

You see, my family doesn’t particularly like the taste of rosemary (on chicken, in soups, etc). This may be a big reason we have so much growing in the backyard (little plants turn into BIG plants when you don’t mess with them too much). When I saw the recipe, I thought it’d be a great way to actually use the free herbs in the backyard.

Before we proceed, I must point out that Food Network says to use DRIED rosemary, not fresh. The cooking standard is 1 teaspoon dried herbs = 1 Tablespoon fresh herbs. There are 3 teaspoons in a Tablespoon. SO, you’ll need about 6 TBL of fresh rosemary (I used 4 big sprigs, removed the stems, and chopped them up). Isn’t math fun??

Sprig of Rosemary

Almost Famous Rosemary Bread
Food Network Magazine, March 2011


  • 1 1/4-ounce packet active dry yeast
  • 2 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons dried rosemary
  • 1 teaspoon fine salt
  • 1/2 teaspoon kosher salt Freshly ground pepper
    (AND about a cup of Warm Water… the magazine failed to list this important ingredient)

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

I can’t find the dough hook to my KitchenAid Stand Mixer, so I kneaded it all by hand. Relaxing, and my wrist needed the exercise.

Pre and Post ride, Rosemary Bread
Wee Little Loaf, before and after the 2nd Rise

If anyone has some good BREAD MAKING TIPs, please share in the comments below!

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  1. I also think they would be great rolled out into bread sticks…...yum!

    Comment by Suzanne — 3/25/2011 @ 10:16 pm

  2. Just as an FYI… I spent 2 years working at a Macaroni Grill and the bread is brushed with butter, not olive oil. Although olive oil is definitely more authentic. Recipe looks great!

    Comment by Rachel — 11/4/2011 @ 11:50 am

  3. I am definitely going to try this with butter next time! Most likely for our Thanksgiving Dinner… thanks for the tip

    Comment by Cindy — 11/20/2011 @ 9:50 pm

  4. is it 1/4 ounce packet or 1 & 1/4 ounce packet for the yeast? 1 packet is 1/4 ounce, would i use 1 packet or more?

    Comment by val — 5/20/2012 @ 2:45 pm

  5. Wow, I am just realising that is a very miselading part of the recipe. I have always used 1 packet of yeast, which is about .25 oz of yeast.

    Thanks for asking!

    Comment by Cindy — 5/21/2012 @ 1:05 am

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