Macaroni Grill Bread
This Macaroni Grill Bread is a spot-on copycat of the beloved rosemary loaves served at Romano's Macaroni Grill — soft and pillowy on the inside, golden and lightly crisp on the outside, and finished with a generous brush of extra virgin olive oil, flaky kosher salt, and fragrant dried rosemary. Made with just a handful of pantry staples and a simple two-stage bake, this recipe produces two rustic oval loaves that fill your kitchen with an incredible aroma and disappear from the table just as fast as the original. Serve warm alongside a shallow dish of peppery olive oil for dipping for the full restaurant experience at home.
Equipment
- Stand mixer with dough hook attachment Optional — can knead by hand instead
- Large mixing bowl For the first rise
- Small bowl For activating the yeast
- Rimmed baking sheet
- Parchment paper Or use cooking spray to grease the baking sheet
- Pastry brush For brushing olive oil on the loaves
- Kitchen thermometer To check water temperature for activating yeast
- Clean kitchen towel or plastic wrap For covering dough during first rise
- Wire cooling rack
- Measuring cups and spoons
- Bench scraper or sharp knife For dividing the dough into two equal portions
Ingredients
- 3 cups bread flour about 360g; all-purpose flour works but yields a slightly less chewy crumb
- 2¼ tsp active dry yeast one standard packet (7g)
- 1 tsp granulated sugar
- 1 cup warm water divided — ¼ cup for activating yeast + ¾ cup for the dough; 105–110°F (40–43°C)
- 1 tsp fine table salt
- 2 tbsp extra virgin olive oil divided — 1 tbsp for the dough, 1 tbsp for brushing before second bake; plus extra for the bowl and pan
- 2 tbsp dried rosemary divided — 1½ tbsp for the dough, ½ tbsp for topping; or substitute equal amount of fresh rosemary, finely chopped
- ½ tsp freshly ground black pepper optional, for the dough
- kosher salt for sprinkling on top of loaves before second bake; use flaky sea salt for extra crunch
For the Dipping Oil
- ¼ cup extra virgin olive oil 60ml; use a good-quality imported Italian olive oil for best flavor
- freshly ground black pepper to taste
Instructions
- Combine ¼ cup warm water (105–110°F), 1 tsp sugar, and the yeast in a small bowl. Stir gently and let sit for 5–10 minutes until foamy and bubbly.
- In a stand mixer bowl or large mixing bowl, combine the flour and salt, then add the yeast mixture, 1 tbsp olive oil, 1½ tbsp rosemary, black pepper (if using), and remaining ¾ cup warm water. Mix until a shaggy dough forms, adding warm water 1 tbsp at a time if too dry.
- Using a stand mixer with dough hook, knead on medium speed for 8–10 minutes until smooth and elastic; by hand, knead on a lightly floured surface for 10–15 minutes. Dough is ready when it passes the windowpane test — a small piece stretches thin without tearing.
- Place dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot for 1 to 1½ hours, until doubled in size.
- Punch down the risen dough, divide it into two equal portions, and shape each into a smooth oval loaf roughly 8–10 inches long with the seam on the bottom. Place on a parchment-lined baking sheet drizzled with olive oil.
- Leave the loaves uncovered and let rise for 45 minutes to 1 hour until visibly puffier. Preheat oven to 400°F (200°C) during the last 15 minutes of this rise.
- Bake the loaves in the center of the preheated oven for 10 minutes to set the structure, then remove from the oven (keep oven on).
- Brush the tops of both loaves generously with olive oil, then sprinkle with kosher salt and the remaining ½ tbsp dried rosemary, pressing lightly to adhere. Return to the oven and bake another 10–15 minutes until deep golden brown and hollow-sounding when tapped on the bottom.
- Transfer loaves to a wire rack and rest for 5–10 minutes. Serve warm with a shallow dish of extra virgin olive oil seasoned with freshly ground black pepper for dipping.
Notes
- Yeast check: If your yeast doesn't foam within 10 minutes of proofing, it's inactive — start with a fresh packet before proceeding.
- Water temperature matters: Use a thermometer to confirm water is 105–110°F. Too hot kills yeast; too cold won't activate it.
- Bread flour vs. all-purpose: Bread flour gives a chewier, more structured crumb. All-purpose flour produces a slightly softer, less chewy loaf but still tastes great.
- Don't skip the kneading: Well-developed gluten is what gives this bread its soft, springy interior. Cutting kneading time short leads to a denser loaf.
- Fresh rosemary option: Substitute the same amount of finely chopped fresh rosemary for a brighter, more aromatic flavor in both the dough and the topping.
- Be generous with the topping: The brushed olive oil, kosher salt, and rosemary on the crust are what define this bread — don't be shy with any of them.
- Freezing: Wrap cooled loaves tightly in plastic wrap then foil and freeze for up to 3 months. Thaw at room temperature and rewarm in a 375°F oven for 10–15 minutes.
- Storage: Store at room temperature in an airtight bag or foil for up to 2 days. Do not refrigerate — it dries the bread out quickly.
- Reheating slices: Toast leftover slices in a skillet with a drizzle of olive oil over medium heat for 2–3 minutes per side until golden and warmed through.
- Variation — garlic rosemary: Add 2–3 cloves of minced garlic to the dough and brush tops with garlic-infused olive oil before the second bake for an extra savory upgrade.
Nutrition
Serving: 1SliceCalories: 195kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.4gSodium: 290mgPotassium: 65mgFiber: 1.5gSugar: 0.5gCalcium: 2mgIron: 10mg
Tried this recipe?Let us know how it was!