Recipe Detail

Macaroni Grill Style Rosemary Bread

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Rating : 5

  • Brief Description

    This copycat recipe is very similar to the rosemary bread served at Macaroni Grill restaurants; serve with some balsamic vinegar and olive oil dipping sauce for a real treat.

  • Main Ingredient


  • Category:  Yeast breads

  • Cuisine:  American

  • Prep Time:  75 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:


  • Notes:

    For dipping sauce, combine equal parts balsamic vinegar and olive oil, then add some fresh cracked pepper and coarse salt if desired.

  • Posted By:  mcarr

  • Posted On:  Jun 12, 2014

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Number of Servings:


  1. 1 tablespoons - dry yeast
  2. 1 tablespoons - sugar
  3. 1 cups - warm water
  4. 2 1/2 cups - all-purpose flour or 3 cups, depending
  5. 1 teaspoons - salt
  6. 2 tablespoons - fresh chopped rosemary or 2 tsp dry rosemary
  7. 1 tablespoons - olive oil
  8. 2 tablespoons - butter melted
  9. - coarse salt


Combine yeast, sugar and warm water in a large mixing bowl. Allow to sit for 5-10 minutes or until frothy.

Mix in salt, 1/2 of the rosemary and 2 1/4 cups flour (you can do this by hand or with a mixer fitted with a bread hook).

Mix/ knead until dough is smooth and elastic about 8-10 minutes by hand or 3-5 minutes in a mixer…you may need to add more flour, It takes about 2 3/4 cup – 3 cups for me when I make it. Add a little at a time and try not to exceed 3 cups.

In a large glass or plastic bowl, place oil and use your hand or a paper towel to coat the inside of the bowl with the oil. Divide dough into two pieces and shape each one into a circle place both circles (side by side) in the oiled bowl, cover and place in warm area.

Allow to rise until doubled - approximately 30-40 minutes.

Preheat oven to 425 degrees. Spray baking sheet with cooking spray; shape dough into two small round loaves and place each one on the baking sheet 4-5 inches apart. Use fingers to push down and leave small wells where the butter can gather.

Using a pastry brush, brush butter evenly over the two loaves.

Sprinkle each loaf with remaining rosemary and about 1/4- 1/2 tsp of coarse salt per loaf.

Bake for about 15 minutes or until golden brown.

Serve warm with dipping sauce; you can slice it or just rip off pieces.


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