Breads, Artisan loaves, rosemary, garlic & olive oil loaf

Food photography rosemary, garlic, & olive oil loaf

Rosemary, garlic & olive oil loaf with a touch of seasalt.

This loaf will have you coming back for more, breakfast, lunch or dinner – catch this recipe, along with the kids quick meatballs in tomato sauce recipe.

Food photography,Dough fermenting, chopped rosemary,garlic,olive oil, seasalt

These robust flavours of rosemary & garlic are an ideal combination, especially in this bread recipe, along with sea-salt and some olive oil which encourages a chewy crust, but with a softer interior! One of the kids favourites for mopping up their tomato sauce😋

Rosemary, garlic & olive oil loaf

  • Servings: 2 loaves
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Two flavours that naturally belong together, along with a good olive oil for dunking, not much more needed, other than cracking on with making these great loaves.


  • 300g Strong white flour, plus 1000g
  • 1 x 7g Packet of dried yeast
  • 230g Tepid water plus 390g Tepid water
  • 160g Milk
  • 1 x tsp White sugar
  • 70g Olive oil
  • 1 x Tbsp Fresh rosemary finely chopped or 1 x tsp dried rosemary
  • 2 x Cloves of garlic finely chopped
  • 15g Finely crushed sea-salt


  1. Blend the yeast with the 230g tepid water in large bowl, leave to stand for 3-5 mins until it looks creamy.
  2. Mix in the 300g of flour, little at a time, along with the milk and sugar. Cover with clean tea towel or cling film and leave in warm place for 8-24 hours. This allows for the flavour to develop so try and not miss out this step.
  3. When ready to continue (use a stand mixer for this part and a dough hook), blend the rest of the ingredients together, adding the flour a little at a time until fully incorporated, and knead on a low speed for 7 minutes, until smooth and elastic looking ball of dough.
  4. Place in a large, oiled bowl, turning once. cover with tea towel and leave to prove for approx. 2-3 hours until roughly double its size.
  5. Knock the dough back and turn out onto a floured surface. Divide into two even sized round loaves, pulling the surface tight with the cup of your hands – leave covered on floured baking trays for about an hour until almost double its size.
  6. Rub a little flour over the top of the loaves, make a few criss-cross cuts, ¾ cm deep, with a sharp knife or blade along the top of the dough.
  7. Pre-heat the oven to 190c/fan gas 6 and place a shallow tray in the bottom of the oven, place the loaves in the oven and add 300ml hot water to the pan, this will create a crispier crust – be careful when doing this bit. Close the oven door quickly and bake for 40-50 minutes until golden brown, crusty, and sounding hollow when tapped on the back. If you do not have enough room to cook both loaves, leave the other one in a cool place, covered, until the oven is ready.
  8. 8.
Just a little note, I have weighed the water milk & olive in grams as this allows for better accuracy.

Kids quick meatballs in tomato sauce

  • Servings: 5
  • Difficulty: easy
  • Print

You will never go wrong with a tasty meatball recipe for kids, and of course, if you get a chance to make this bread it is sure to go down very well with them.


  • 500g Lean mince beef or turkey
  • 1 x Medium onion finely chopped.
  • 1 x Clove of garlic finely chopped.
  • 1 x tsp Dried oregano
  • 50g Breadcrumbs
  • 1 x Free range egg beaten
  • salt & pepper

Blend all the ingredients together and shape into small to medium size spheres. Sauté in a pan for around ten minutes.


    Tomato Sauce
  • 2 x tbsp Olive oil
  • 1 x Small onion roughly chopped.
  • 2 x Cloves of garlic sliced.
  • 1 x Can chopped tomatoes.
  • 2 x Tbsp tomato ketchup
  • 1 x Tbsp tomato paste
  • 1 x Tbsp honey
  • 100ml Water

Heat oil in saucepan, add in onion and fry on a medium heat for few minutes until soft. Add in the garlic and cook for a further 2 minutes. Stir in the tomato paste and then add the rest of the ingredients and simmer for 15 minutes. Check for seasoning, blend with a stick blender and finish of with 2 x teaspoon of good quality shop bought pesto. Add in the meatballs and cook for a further 5 minutes, making sure the meatballs have cooked through. Serve with your favourite pasta. Enjoy.

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