Garlic and rosemary pizza bread

Whether you’re making for family or dinner guests, warm, home-baked bread is an easy pleaser!

  • 25 mins cooking
  • Makes 2 Item
  • Print


Garlic and rosemary pizza bread
  • 1 batch pizza dough (see recipe below)
  • 1/2 cup good quality olive oil
  • 3 clove garlic, sliced
  • fresh rosemary or thyme
  • 1/4 cup parmesan, finely grated or shredded
  • sea salt, to season
Classic pizza dough
  • 1 sachet (8g) instant dry yeast
  • 2 teaspoon brown sugar
  • 1/2 teaspoon sea salt
  • 350 millilitre lukewarm water
  • 500 gram plain flour, plus extra for dusting


Garlic and rosemary pizza bread
  • 1
    Preheat the oven to 190°C fan bake. Divide the dough in half and roll or shape into a rough rectangle or oblong.
  • 2
    Let sit for 5 minutes, then make gentle indents across the top with your fingertips.
  • 3
    Combine the oil, garlic and herbs and spoon over the dough, letting some settle into the indents. Sprinkle with the Parmesan and bake for 20-25 minutes or until golden and puffed. Serve warm in slices.
Classic pizza dough
  • 4
    In a glass or stainless steel bowl, combine the yeast, sugar and salt and mix well, then add the water and set aside for 10 minutes until the mixture is frothy and bubbling.
  • 5
    Place flour in a large bowl and make a well in the centre, add a quarter of the yeast liquid at a time, mixing with your fingers until the mixture is sticky and clumps together.
  • 6
    Transfer to a lightly-floured surface and knead the dough with your hands for 5-8 minutes or until the dough is smooth and pliable (you may need to add a little extra flour or water).
  • 7
    Place the dough back into a clean, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
  • 8
    Remove the tea towel and knock back or punch the dough a few times to release the air, then let rise again for 30 minutes before using.


This bread has so many uses. Serve it with soup or instead of sandwich bread. Use to mop up the juices of a curry or casserole, on antipasto platters or served hot from the oven with pre-dinner drinks. You can add extra toppings such as sliced olives, sun-dried tomatoes or red onion to suit your occasion.

More From Women's Weekly Food