Macaroni Grill Rosemary Bread Recipe: Restaurant-Style Herb-Infused Loaf

This recipe brings the restaurant-style rosemary bread you love straight to your kitchen. The secret lies in the perfect balance of fresh rosemary and a touch of garlic.

With a crisp golden crust and soft, herb-infused interior, this bread pairs beautifully with any Italian meal. The aroma alone will transport you to your favorite Macaroni Grill.

Ingredients for Macaroni Grill Rosemary Bread

Simple ingredients for that restaurant-style herb bread you know and love.

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The rosemary is everything here. Fresh sprigs from the grocery store work great—look for bright green, fragrant bunches. I grab mine from Whole Foods or Trader Joe’s (they always have good herbs). The olive oil matters too—use something you’d drizzle on bread. For yeast, Fleischmann’s or Red Star are reliable. Don’t skip the sugar—it’s what wakes the yeast up.

No fresh rosemary? Dried at one-third the amount (but fresh really shines). Short on garlic? Garlic powder at half the amount works in a pinch. Want to make it ahead? The dough can rise in the fridge overnight. For a richer flavor, swap the water for warm milk—but that’s optional. The egg wash gives it that golden crust, but you can use olive oil if you’re out of eggs.

Bread’s best the day it’s made, but leftovers keep 2-3 days in a paper bag. Freeze slices for up to 3 months—toast straight from frozen. Pro tip: wrap the cooled loaf in foil to keep the crust from getting too hard (it’ll soften slightly).

Step-by-Step Instructions for Restaurant-Style Rosemary Bread

This method delivers that signature bakery texture and fragrant herb flavor you love.

Step 1: Activate the Yeast and Prepare Wet Mixture

In a large mixing bowl, combine the 1.25 cups Warm Water, 1 tbsp Granulated Sugar, and 2.25 tsp Active Dry Yeast. Let this sit for 5-7 minutes until the mixture becomes foamy and bubbly—that’s how you know the yeast is alive and active.

Once foamy, stir in the 0.25 cup Olive Oil, 3 cloves minced Garlic Cloves, and 2 tbsp Fresh Rosemary. The garlic and rosemary will infuse the oil with incredible aroma as the dough proofs. I always finely chop the rosemary to distribute the flavor evenly throughout the loaf.

Step 2: Combine Dry Ingredients and Form the Dough

In a separate bowl, whisk together the 3.5 cups All-Purpose Flour and 2 tsp Kosher Salt. Add this to the wet mixture and stir with a wooden spoon until a shaggy dough forms. The dough will be slightly sticky—that’s exactly what you want for this bread.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If it sticks, add 1 tbsp of flour at a time, but don’t add too much or the bread will become dense. You’ll know it’s ready when it springs back when poked.

Step 3: Let the Dough Rise Until Doubled

Lightly oil a large bowl with some of the reserved olive oil, then place the dough in the bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

I like to turn my oven on to its lowest setting for 2 minutes, then turn it off before placing the dough inside to rise. The warm environment helps the dough rise faster, especially on colder days. The dough should look puffy and jiggle slightly when gently shaken.

Step 4: Shape, Proof, and Apply Egg Wash

Punch down the risen dough to release the air, then shape it into a round loaf. Place it on a parchment-lined baking sheet. Cover loosely with the towel and let it proof for another 30-45 minutes until it springs back slowly when pressed lightly with a finger.

Preheat your oven to 375°F during the last 15 minutes of proofing. Once proofed, gently brush the top of the loaf with the 1 whole Large Egg beaten with 1 tbsp of water. Sprinkle evenly with the 1 tsp Coarse Sea Salt for that signature crust.

Step 5: Bake to Golden Perfection

Bake in the preheated oven for 25-30 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If the top begins to brown too quickly, tent the loaf with aluminum foil for the remaining baking time.

Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing. This cooling period allows the interior to set and the flavors to meld. The bread should have a crisp crust, a soft interior, and a beautiful rosemary aroma that fills your kitchen.

Storing and Reheating macaroni grill rosemary bread

Room Temperature Storage

Keep your cooled loaf in a paper bag at room temperature for up to 2 days. The paper allows the crust to breathe while maintaining moisture. I love the rustic feel of this method—just like my grandma used to do. ❄️

Refrigerator Storage

For longer freshness, store in an airtight container in the fridge for up to 5 days. Slice before storing to make reheating easier. The flavors deepen overnight, making it perfect for sandwiches the next day.

Freezing for Later

Wrap cooled slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. It’ll keep for 3 months. I always freeze in individual slices for quick toasting later.

Oven Reheating

Preheat to 350°F and warm slices wrapped in foil for 5-10 minutes. For a whole loaf, add 5 minutes extra. This restores the crust’s crispness beautifully. 🔥

Toaster Revival

For quick servings, toast frozen slices directly in the toaster on medium-high for 2-3 cycles. The heat revives the herbs and garlic, making it taste freshly baked.

Microwave Option

Wrap a slice in a damp paper towel and microwave for 15-20 seconds. This works in a pinch, though the crust softens. I avoid this for the whole loaf to maintain texture.