Rosemary Olive Oil Potato Bread

Rosemary Olive Oil Potato Bread
I have made this bread two weeks in a row now and plan on continuing the trend. It’s one of the best breads I’ve ever made. The recipe comes from Straight from the Farm, via my friend Katie. Katie talked about this bread with enough enthusiasm that I knew I had to make it. And considering that rosemary is the one plant in my little herb garden that I haven’t managed to kill yet, it seemed to be perfect timing. I’m so glad I tried it, and like I said above, this bread is sure to make it into the regular rotation.

Rosemary Olive Oil Potato Bread
The potato in the bread keeps it amazingly soft and easy to slice, and the rosemary and olive oil give it a great flavor. We’ve used this bread for sandwiches and paninis, eaten it toasted with butter, and my personal favorite,ย spread with butter while it’s still warm fromย the oven. You really can’t go wrong, and best of all,ย this bread is actually fairly easy to make (especially if you use the potato flake substitution listed below!) Mike came home last week and saw this bread on the counter and his first words to me were: “Oh good, you made more bread!” Now that’s what I call a winning recipe. ๐Ÿ™‚

Rosemary Olive Oil Potato Bread

Rosemary Olive Oil Potato Bread

Yield: 1 large loaf or 2 small loaves


1 cup cold, roasted mashed up potatoes, skins removed (*Can also use mashed potato flakes to make 1 cup of mashed potatoes)
4 Tbsp olive oil
1 envelope (1/4 oz) active dry yeast
1 cup warm water
3 cups white flour
1 cup whole wheat flour
2 tsp salt
2 tsp fresh rosemary, finely chopped


In a small bowl mix together the mashed potatoes and olive oil. Set aside.

In a large bowl, mix the warm water with the yeast and let sit for 5 minutes, or until bubbly. Add the flour, whole wheat flour, salt, rosemary, and potato/oil mixture and mix together. Add more water or flour as needed to form a soft dough. Turn the dough out onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. Clean out the mixing bowl and lightly spray with cooking spray. Place dough in the bowl and cover with a dishtowel. Let rise 1 hour, or until doubled in size.

Turn risen dough out onto a floured surface and knead a few times. Flatten the dough with your hands and fold up like business letter. (You could also separate the dough into two smaller loaves at this point.)Turn it seam side down, form into a plump oval shape, and place on a lined baking sheet. Sprinkle the top with flour, cover with a towel and let rise for 30 minutes, or until doubled in size.

Preheat the oven to 400. Using a sharp knife make 3-4 diagonal slits in the bread to make a criss-cross pattern. Bake for 30-35 minutes or until golden brown and the loaf sounds hollow when you tap on it. Transfer to a wire rack to cool. Let cool completely before slicing.

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  1. Love this, Megan! I need to make more bread at home. I love rosemary, olive oil & potatoes…what more to love?

  2. This looks outstanding… I love rosemary bread!

  3. I’m going to forward this to my partner, Peter. He is a baker (I am not) and I know how much he would enjoy making this. Thanks.

  4. Ooh, I love that it’s got potatoes in there! Looks delish!

  5. I’m not a potato person and never one to make bread – but this sounds so good! I’d love to give it a shot with sweet potatoes too, for a little something different.

  6. Oh this bread looks so good. I am going to roast some potatoes today with the plan on trying it tomorrow! can’t wait!

  7. Wow, this bread sounds just delicious! I used to make my own bread but haven’t don it in a while. I think is just the recipe to get me back into bread making.

  8. Oh honey, homemade potato bread gives me the shakes! LOVE IT. ๐Ÿ™‚

  9. Gorgeous bread Megan – and I love the new site design. I can almost smell the bread baking. Mmmmm Great recipe!!


  10. That is a gorgeous loaf of bread! I love potato bread, it is so moist and delicious, I will have to try this.

  11. I buy a potato rosemary bread at the grocery store and it is my favorite bread! I’ve been looking for a recipe to try making it myself, yours looks perfect!

  12. Oh I’d love to make this. I bet that rosemary would be wonderful and the fragrance while baking must have been a delight!

  13. this sounds so yummy! perfect for fall.

  14. I love potato rosemary bread- …I see a thanksgiving sandwich in my future!

  15. Oh, that looks so nice and soft! I love potato bread.

  16. This looks great!

  17. I made it this afternoon and it is absolutely delicious! It was very easy, too!

  18. any chance you can make it in a bread machine?
    sounds terrific!

    • I don’t have much experience with bread machines so I’m not sure. If you google a potato bread bread machine recipe and see how it’s done you could probably do the same thing with this recipe, if that makes sense. Let me know if you try it!

  19. I’ve never had potato bread before but that looks darn good!

  20. I made this loaf in the breadmaker and its soft and yummy! I halved the recipe and placed all the wet ingredients in first, then finished off with the flour and yeast on top, and pressed start. 3 hours later and I have a loaf! I love my breadmaker! Thanks for sharing the recipe…

    ps: the hardest part of the recipe was mashing the potato! the rest was easy!

  21. Your bread is gorgeous! Thanks for sharing the recipe. I haven’t tried to make potato bread yet, but you may have convinced me to do so!

  22. I just found your site through Google. I made this bread for tonight’s dinner, and my family DEVOURED it!! ๐Ÿ™‚ It is definitely going in my “make over & over” file. Thanks for posting this!

  23. Yum. My kids and I always gobble the La Brea Rosemary Olive Oil bread. Now I want to try your recipe. It looks beautiful.

  24. We ran out of sandwich bread and it’s just way too cold to go to the store to buy some, so I made this first thing this morning. I was worried because my dough seemed a little dry but it turned out fantastic! Made it with the potato flakes I used to make the gnocchi! I had no idea what to do with the rest of them and then I found this recipe. Thank you! I am turning into a What’s Megan Making fanatic!

    • I love that you made bread instead of running to the store, that’s what I would have done too! ๐Ÿ™‚ I’m so glad you liked this bread – it’s one of our favorites! ๐Ÿ™‚

  25. Pingback: Rosemary Olive Oil Potato Bread | Mom Makes…

  26. Hi Megan, I tried out your recipe for rosemary potato bread today, and it turned out really soft and yummy. My husband loved it. It was very easy to make the bread. I used the water I boiled the potato in. Now instead of buying this bread at the bakery which is quite expensive I can bake my own. Thanks.

  27. I tried this bread to take to a get-together. Don’t know if it was the heat and humidity in my kitchen or the flour or my potato, but the dough was very soft. Decided to add just a bit more flour. It rose fine, and I formed my loaf, but it was still soft. You would think I had never made bread before that I wasn’t sure it needed more flour. Anyway, after the second rise, I knew it was going to be a flattish ciabatta shape, which is not really what I wanted. So, I cut the dough in half and shaped the sticky little soft dough into blobs and plopped them into bread pans. They rose again fine and I baked them. Well…this is now my favorite bread recipe. It had great taste and a perfect open crumb. Absolutely delicious. Everyone at the carry-in LOVED this bread. Thanks for the recipe!

    • I’m so glad you liked it! When I started reading your comment, I thought oh no, but then I was pleasantly surprised. ๐Ÿ™‚ Thanks for commenting! ๐Ÿ™‚

  28. just made this bread….and it is absolutely melt in your mouth fabulous!! ๐Ÿ™‚

  29. Made rolls from this recipe today. 15 rolls made in a 9x13ish pan. Baked for about 18-20 minutes. GREAT!

  30. Hi, I would like to make this bread tomorrow morning. This is going to be my first time baking bread, any tips? ย A previous reviewer said after rising her bread was still soft, is it not supposed to be soft? ย Thanks!

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