Copycat Macaroni Grill Rosemary Bread: A Flavorful Journey from Our Kitchens to Yours

The sounds of moving boxes being taped, furniture being disassembled, and the general whirlwind of relocating have been the soundtrack to my life recently. Today marks a significant milestone, as all our belongings are scheduled to be delivered to our new townhouse. It’s an exciting, albeit incredibly busy, time. As you can imagine, this transition has meant that my kitchen, usually the heart of my home and this blog, has been in hibernation. For the past week, and indeed for this one, serious cooking has been largely impossible due to packed-up essentials. To ensure this space remains a source of culinary inspiration, I’ve reached out to some of my favorite fellow bloggers for a little help!

I am absolutely thrilled to kick off this series of guest posts with Kita from Pass the Sushi. If you’re not already familiar with Kita’s incredible work, I urge you to visit her blog – as soon as you’ve finished reading this, of course! Kita has an exceptional eye for photography; her food images are simply stunning and captivating, making every dish look utterly irresistible. But it’s not just about aesthetics; her recipes are truly delicious and often wonderfully indulgent. I particularly recall her “Man Food” week last Father’s Day, featuring epic creations like Manwich Grilled Mac & Cheese with Pulled Pork, and her desserts are the stuff of dreams. It’s probably a blessing that we aren’t neighbors, because my dedication to healthy eating would surely crumble under the temptation of her culinary masterpieces! Kita consistently delivers vibrant flavors and creative dishes, making her blog a go-to resource for anyone looking for exciting and satisfying recipes. Her ability to elevate classic comfort foods and inspire adventurous cooking is truly remarkable.

Alright, enough gushing from me! Without further ado, let’s welcome Kita from Pass the Sushi!

From One Busy Kitchen to Another: A Culinary Respite

Hi everyone! I’m Kita from Pass the Sushi, and I’ve been following Erin’s moving adventures with a mix of awe and excitement. While I’m certain it’s been incredibly stressful to pack up an entire household and move across the country, there’s also something undeniably exhilarating about it. It’s like embarking on a brand new chapter, a fresh adventure in a new setting, and that sense of possibility is truly inspiring. I’m sure there will be adjustments and challenges along the way, but the sheer idea of picking up and experiencing a new environment often feels like a wonderful reset for the soul. Of course, my own moving experiences have been limited to distances of no more than 25 miles, so who am I to speak to the scale of Erin’s undertaking!

I have to confess, I’ve been incredibly proud of Erin for her unwavering dedication during this monumental task. To continue posting, managing her kids, and packing up everything simultaneously is nothing short of heroic. This week, I’m organizing a bridal shower, and I already feel on the verge of throwing my hands in the air from the sheer volume of planning. I truly can’t pretend to possess the multi-tasking skills and sheer resilience required to pull off everything she’s managing right now. Her ability to keep all these plates spinning is truly a testament to her strength and commitment.

But enough about my admiration and my own ramblings! You’re all here for the good stuff, the delicious treats, aren’t you? Today, I’m excited to share a recipe that holds a special place in my heart, a dish that brings a touch of restaurant-quality magic right into your home kitchen. It’s a wonderful bread that’s perfect for dipping, sharing, or simply enjoying with a meal. Let’s dive into creating a delicious copycat version of a beloved classic: Macaroni Grill’s Rosemary Bread.

Crafting the Perfect Copycat Macaroni Grill Rosemary Bread

The aroma of freshly baked bread is one of life’s simplest pleasures, and when that bread is infused with fragrant rosemary and has that perfect balance of a crisp crust and a tender, airy interior, it becomes an experience. Macaroni Grill’s rosemary bread is legendary for a reason, and this recipe aims to bring that beloved taste and texture directly to your table. It’s a surprisingly straightforward recipe that yields impressive results, making it ideal for both seasoned bakers and those just starting their bread-making journey. This bread is not just a side; it’s an invitation to gather, dip, and enjoy. Whether you’re planning a cozy family dinner, a casual gathering with friends, or simply craving a homemade treat, this recipe promises to deliver a delightful culinary experience. The rich flavor of rosemary combined with the slight tang of yeast and a hint of olive oil creates a perfectly balanced bread that complements almost any meal, from Italian pasta dishes to hearty stews or even as a base for gourmet sandwiches.

Recipe Source

Inspired by Food Network Magazine, April 2011

Ingredients You’ll Need:

• Yeast: 1 (1/4 oz) packet active dry yeast (approximately 2 1/4 teaspoons). Make sure it’s active for optimal rise.
• Sweetener: 2 teaspoons granulated sugar. This feeds the yeast and helps activate it.
• Olive Oil: 2 tablespoons extra-virgin olive oil, plus additional for brushing the dough and for serving. Good quality olive oil makes a difference here.
• Flour: 2 1/2 cups all-purpose flour, plus extra for dusting your work surface.
• Rosemary: 2 tablespoons dried rosemary, divided. Fresh rosemary can also be used, about 3 tablespoons, finely chopped.
• Salt (Fine): 1 teaspoon fine salt. Essential for flavor balance in the dough.
• Water: 3/4 cup warm water (ideally between 105-115°F / 40-46°C). Water that’s too hot will kill the yeast, too cold won’t activate it.
• Salt (Kosher): 1 1/2 teaspoons kosher salt, for topping the bread. The larger crystals provide a pleasant crunch and burst of saltiness.
• Pepper: Freshly ground black pepper, to taste, for serving with olive oil.

Step-by-Step Preparation:

1. Proof the Yeast: Begin by combining the active dry yeast, granulated sugar, and 1/4 cup of the warm water in a large mixing bowl. Stir these ingredients gently until the sugar dissolves. Allow this mixture to sit undisturbed for about 5 to 7 minutes. You’ll know your yeast is active and ready when a frothy, foamy layer forms on the surface, indicating the yeast is alive and well. If no foam appears, your yeast may be expired, or your water temperature was off, and you’ll need to start again with fresh yeast.
2. Combine Main Ingredients: Into the activated yeast mixture, add 1 tablespoon of the extra-virgin olive oil, the measured 2 1/2 cups of all-purpose flour, 1 1/2 tablespoons of the dried rosemary, the 1 teaspoon of fine salt, and the remaining 3/4 cup of warm water. Using a sturdy wooden spoon or the dough hook attachment of a stand mixer, mix all the ingredients until they are thoroughly combined and form a rough, shaggy dough.
3. Knead to Perfection: Turn the shaggy dough out onto a lightly floured work surface. Begin kneading the dough by hand, gently pushing, folding, and turning it. Dust your hands and the surface lightly with additional flour as necessary to prevent sticking, but avoid adding too much flour, which can make the bread tough. Continue kneading for approximately 8 to 10 minutes. The dough is properly kneaded when it becomes smooth, elastic, and springs back slowly when you gently poke it with your finger. This process is vital for developing the gluten structure that gives bread its characteristic texture.
4. First Rise (Bulk Fermentation): Lightly brush a clean, large bowl with olive oil. Place the kneaded dough into the oiled bowl, turning it once to ensure all surfaces are lightly coated with oil. This prevents the dough from drying out. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Allow the dough to rise at room temperature, ideally in a warm, draft-free spot, for about 2 hours, or until it has more than doubled in size. This slow fermentation allows the flavors to deepen and the dough to develop a complex character.
5. Prepare Baking Environment: While your dough is completing its first rise, take a moment to prepare your workspace. Preheat your oven to 400°F (200°C). Lightly brush two large baking sheets with additional olive oil, or line them with parchment paper for easy cleanup. Generously flour a clean work surface where you’ll be shaping your loaves.
6. Divide and Shape the Loaves: Gently turn the risen dough out onto your generously floured surface. Using a sharp knife or a dough scraper, divide the dough into 4 equal pieces. Work with one piece at a time: sprinkle a little flour on the dough, then fold the top portion down into the middle, and the bottom portion up into the middle. Next, fold in the sides to form a somewhat free-form square. Carefully use a spatula to turn the dough over, then tuck the corners underneath to form a neat, round ball. Place each shaped dough ball, seam-side down, onto the prepared baking sheets, ensuring they are spaced sufficiently apart to allow for their final rise and expansion during baking. Place two balls on each sheet.
7. Second Rise (Proofing): Allow the shaped dough balls to stand, uncovered, at room temperature for another 1 hour to 1 hour and 30 minutes, or until they have visibly puffed up and more than doubled in size. This final rise, known as proofing, is essential for a light, airy crumb and a good crust.
8. Initial Bake: Carefully transfer the baking sheets with the proofed loaves into the preheated oven. Bake for an initial 10 minutes. This quick bake helps set the crust before adding the final toppings.
9. Season and Finish Baking: After the first 10 minutes, carefully remove the baking sheets from the oven. Using a pastry brush, lightly brush the tops of the partially baked loaves with extra-virgin olive oil. Then, evenly sprinkle the loaves with the 1 1/2 teaspoons of kosher salt and the remaining 1/2 tablespoon of dried rosemary. Return the baking sheets to the oven and continue baking for another 10 to 12 minutes, or until the loaves are beautifully golden brown on top and sound hollow when tapped on the bottom.
10. Cool and Serve: Once baked to perfection, transfer the hot rosemary loaves to a wire rack to cool slightly. While they are still warm, serve them with a small bowl of high-quality extra-virgin olive oil, generously seasoned with freshly ground black pepper. For an additional layer of flavor, consider adding a pinch of red pepper flakes or some finely minced garlic to your dipping oil.

This bread is incredibly versatile and pairs wonderfully with nearly any meal, or simply as a comforting snack on its own. The delightful aroma that will fill your kitchen during baking is an added bonus!

The Power of Culinary Collaboration in a Busy World

This wonderful guest post from Kita is more than just a recipe; it’s a testament to the incredible spirit of community and collaboration within the food blogging world. It beautifully illustrates how we can support one another, especially during life’s more demanding phases, while continuing to share our collective passion for food and delicious recipes with our readers. During a period of significant personal change and logistical challenges, having talented friends like Kita step in to keep this space vibrant with her incredible creations is a true gift and a source of immense gratitude.

I sincerely hope you enjoy the process of making and, more importantly, savoring this delightful copycat Macaroni Grill Rosemary Bread. It’s a prime example of how simple, wholesome ingredients can come together to produce something truly extraordinary and comforting. My heartfelt thanks go out to Kita for sharing her culinary expertise, for her unwavering support, and for her truly delicious contribution. Your generosity makes this transition much smoother and more enjoyable for everyone!

Stay tuned for more exciting updates as we continue to settle into our new home. With a little luck and a lot of unpacking, I’ll soon be back in my own kitchen, ready to whip up new recipes and share many more culinary adventures with all of you!