Rosemary Bread: Copycat Romano’s Macaroni Grill Recipe

My favorite item at Romano’s Macaroni Grill was their rosemary bread. Dipping warm slices into peppered olive oil felt like a little celebration every time — a comforting, aromatic treat I still miss.

When the restaurant closed here in Minnesota, I was left craving that exact bread. This rosemary bread recipe, adapted and refined over time, may even top the original in flavor and texture. It’s simple, fragrant, and perfect for sharing.

Give it a try and decide for yourself.

I’ll be honest: I used to be intimidated by bread baking, especially working with yeast. If you’re nervous about yeast too, try a no-yeast quick bread first to build confidence. After a helpful crash course from my cousin Karen, I discovered that kneading and watching dough rise is oddly soothing — the smell alone brings back warm memories of my grandmother’s kitchen.

Now, let’s focus on this rosemary bread. You’ll need active dry yeast, sugar, warm water, extra-virgin olive oil, dried rosemary, all-purpose flour, fine (table) salt, kosher salt, and freshly ground pepper.

Start by combining the yeast, sugar, and 1/4 cup warm water in a large bowl. Let it stand for about 5 minutes, until the mixture becomes foamy and you see bubbles around the edges.

Once the yeast is active, add 1 tablespoon of olive oil, 1 1/2 tablespoons dried rosemary, fine salt, freshly ground pepper, 3/4 cup warm water, and all of the flour to the bowl. Stir with a large spoon until a shaggy dough forms.

Mix until the dough comes together.

Turn the dough onto a lightly floured surface and knead by hand for 5–7 minutes, until it becomes elastic and smooth. If the dough is sticky, dust the surface and your hands with a little more flour as you work. Alternatively, use a stand mixer with a dough hook and knead on medium-high for 8–10 minutes, adding a light dusting of flour if it sticks to the bowl.

Lightly coat a clean bowl with olive oil, place the dough inside, and cover with plastic wrap. Let it rise in a warm (not hot) spot for 1–2 hours, or until doubled in size. The exact time depends on your kitchen temperature, so use the dough’s volume as your guide.

When the dough has doubled, turn it out onto a lightly floured surface and divide it in half. If you prefer smaller loaves, you can divide it into four pieces instead. Knead each portion briefly for 1–2 minutes and place them on a baking sheet lined with parchment paper.

Allow the shaped loaves to rest uncovered for another 1–2 hours, leaving space between them so they don’t touch as they expand. Again, let them double in size rather than relying strictly on the clock.

Preheat your oven to 400°F (200°C). Bake the loaves for 10 minutes, then remove them and brush each with a light layer of olive oil. Sprinkle kosher salt and a little extra dried rosemary on top, and return the bread to the oven to bake an additional 10–12 minutes, or until golden brown.

Let the loaves cool slightly before serving. They’re best warm, paired with a small dish of olive oil and freshly ground black pepper for dipping.

Note: I usually divide the dough into two loaves to feed my family of four. If you’re serving fewer people, divide it into four smaller loaves and reduce the final bake time by a few minutes.