The Perfect Italian Dipping Bread Recipe! Rosemary & Cracked Pepper Homemade Bread


If you like tear-apart breads for dipping, you will love this recipe! The base bread is a copycat to Macaroni Grill’s bread loaves, and the seasonings are fully customizable!

I prefer to dip into a gourmet olive oil base, sometimes with a little balsamic vinegar. I’ll show you the entire process below! If you’ve never made bread before, this is a great recipe to start your baking. If you’re a seasoned bread maker, this will be a breeze!


This recipe makes 4 mini loaves and takes a total of 2 hours, but don’t worry most of this is rising time.

You will need:

1 packet active dry yeast (or 1 Tablespoon)

1 Tablespoon of sugar

1 Cup warm water

2 Cups flour

1 teaspoon table salt

2 stalks of fresh rosemary, stems removed, chopped

2 Tablespoons salted butter, melted

Coarse salt for sprinkling on top


First, combine yeast packet, sugar, and warm water in a medium bowl and let rest for 10 minutes until you see a bubbly mixture, as pictured above.

While your yeast rests, separate and finely chop your rosemary.


Next, add to your yeast bowl: flour, table salt, and your desired seasonings. (This recipe uses fresh rosemary and cracked black pepper in the bread mix.) Mix with a wooden spoon until the ingredients come together. REMEMBER to save at least 1 teaspoon of finely chopped rosemary for sprinkling on top later.


Now, place your ball of dough onto a well-floured surface (approx 1/2 Cup flour) and begin kneading for 10 minutes. It’s okay, make a mess.


Add in more flour as necessary during the kneading process to keep the dough from becoming too sticky. Once kneaded, place ball of dough into a lightly oiled metal bowl, cover with a towel, and let rise until doubled in size. (About 1 hour.)


After an hour, punch the dough and remove from bowl, and place back onto your floured surface to split into 4 equal portions.

Cut is easiest with a pizza cutter, but a knife will do as well. Let the dough sit for 5 minutes after cutting to rise slightly.

Form into mini loaves and place onto parchment lined, or well greased baking sheets. Brush tops with melted butter, and sprinkle a bit of reserved chopped rosemary on the tops.


Important, NOW let these mini loaves rise again for 25 minutes.

Preheat your oven to 400, and after they have risen, sprinkle with coarse salt just before you pop the loaves in for 12-16 minutes.


Let cool for at least 5 minutes before breaking bread with friends!

We enjoyed ours with this delicious olive oil and cracked pepper blend.


The perfect dipping bread! And before you have to ask, yes it is possible for one person to eat an entire loaf just to themselves.


Let me know your thoughts in the comments! I hope you try this soon!


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