There aren’t many of their restaurants left, but I used to really enjoy the complimentary bread and dip served with meals at Romano’s Macaroni Grill.

This is VERY similar, but we think it’s even better! 👍

I serve this with my Cali-Mediterranean Bread Dip.

SO good! 😋

I literally ate a quarter of a loaf of this with the dip for dinner one night after following a really badly written recipe for a first attempt at a Penne alla Vodka recipe – I didn’t even care that the pasta was a loss b/c this is delicious! Okay, maybe I also ate some salad. Ha! 🤣

Tonight we’re having it alongside Pork Tenderloin Medallions in Garlic White Wine Sauce and Roasted Zucchini.

Rosemary & Sea Salt Peasant Bread Recipe

  • 2 1/2 – 2 3/4 cups all-purpose flour
  • 1 cup water, at 95 F
  • 2 Tbsp butter, melted
  • 1 Tbsp extra virgin olive oil (EVOO)
  • 1 Tbsp sugar
  • 1 Tbsp active dry yeast
  • 2 tsp dried crushed rosemary, divided (1 tsp for dough + 1 tsp for topping)
  • 1 tsp pink Himalayan salt
  • 1 tsp freshly ground coarse sea salt
  • EVOO spray
  1. Add 1 cup 95 F water to large mixing bowl.
  2. Briefly stir in 1 Tbsp sugar.
  3. Briefly stir in 1 Tbsp active dry yeast. Allow to sit for 5-10 mins in a warm environment, until frothy.
  4. Mix in 1 tsp pink Himalayan salt and 1 tsp rosemary.
  5. Slowly add 2 1/2 cups flour, mixing gently and constantly, until dough is smooth and elastic. Either use dough hook attachment (about 5-7 mins) on stand mixer or mix by hand (about 10-12 mins). If dough is too sticky, add a bit more flour at a time, not to exceed 2 3/4 cups.
  6. Add 1 Tbsp EVOO to a large bowl (glass or plastic), then use a paper towel to coat the inside of the bowl (don’t forget to go up the sides of the bowl).
  7. Divide dough into 2 balls and place side-by-side in oiled bowl.
  8. Cover bowl with a clean dish towel and allow to rise in a warm environment, until doubled in size (about 40 mins).
  9. Preheat oven to 450 F.
  10. Spray baking sheet with EVOO and transfer dough to it, shaping as needed and placed about 4″ apart.
  11. Using a finger (for hygiene: wrapped in plastic wrap and dipped in EVOO) to push wells into each loaf.
  12. Using a pastry brush, brush 2 Tbsp melted butter evenly over the 2 loaves, being sure to get some in each well and around the sides of the loaves.
  13. Sprinkle each loaf with 1/2 tsp rosemary and 1/2 tsp of sea salt.
  14. Bake at 450 for 18 mins, until just turning golden brown on top. If your bottom edges start to brown, it’s going too long!
Nutrition Facts
Serving size: 1/4 Loaf
Servings: 8
Amount per serving 
% Daily Value*
Total Fat 4.8g6%
Saturated Fat 2.1g11%
Cholesterol 8mg3%
Sodium 457mg20%
Total Carbohydrate 9.5g3%
Dietary Fiber 0.8g3%
Total Sugars 1.8g 
Protein 1.6g 
Vitamin D 2mcg10%
Calcium 7mg1%
Iron 1mg4%
Potassium 47mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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Rosemary & Sea Salt Peasant Bread
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