The Bardic Chef: Recipe – Rosemary Bread

Certain breads are spectacular for certain uses. Some are best fried, some are best topped with sandwich meats, and others, like this, are best for dipping. I’m particularly fond of it dipped into a tomato-based sauce, the kind that gathers at the bottom of your plate after eating a hearty pasta dish.


  • 1 tbsp sugar
  • 1 packet activated yeast
  • 1 tsp salt
  • 2 tbsp rosemary
  • ¼ tsp oregano
  • ¼ tsp basil
  • 1 crushed garlic clove
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 2 cups flour
  • 1 egg
  • Cornmeal


Stir yeast, salt, all seasonings, olive oil, and flour. Knead until dough forms a non-sticky ball and roll out onto a floured surface. Place into a greased bowl, cover, and allow to rise until doubled in size.

Strike the dough down, form into a loaf. Dust a baking stone with cornmeal and place loaf on it, cover, and allow to rise again. Combine the whisked egg with a bit of water and brush this mixture over the top of the loaf, and dust with some extra rosemary. Bake in a 400 degree oven for 20 minutes until golden brown.