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Rosemary Garlic Bread


1 Feel Good Dough Doughball

2 Tbsp dried chopped rosemary

2 Tbsp butter

2 Tbsp extra virgin olive oil

At least 3 or 4 cloves of roasted garlic (best to make a larger batch and freeze any extra cloves)

Prep time: 1 hour + rise time

Cook time: 30 min, plus cool time

Yield: 1 lb loaf


  • Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section.


  • Prepare a bread pan.  Alternatively, use a round cake pan, or stoneware round pan.  Grease the pan with 2 Tbsp oil.

  • Spread doughball into a 6in. circle.  Sprinkle chopped roasted garlic and rosemary over the surface (save some for the top of the loaf).  Take the edges of dough and fold over several times to enclose the ingredients.  Roll dough to form a rounded oval loaf.  Sprinkle with remaining rosemary.


  • Place doughball in pan, and cover with a damp cloth.  Place in a warm, draft-free area for 1 hour, or until dough has doubled in size.

  • Bake at 425F for 20 to 30 minutes, until lightly browned, or an internal temperature of 180F.

  • Let stand for 10 minutes on a raised baking rack.  Brush with butter or oil and salt if desired.

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