Rosemary Bread {Macaroni Grill Copycat Recipe}


The main reason I go to Macaroni Grill is for their warm, freshly baked rosemary bread. I eat so much of it that by the time my entree comes I’m not really hungry anymore. I’m sure they are thinking; seriously this girl wants another loaf? Why yes, don’t mind if I do thank you…and another one after that please :). Unfortunately I don’t live very close to a Macaroni Grill so I had to learn how to make the bread at home.

Copycat Macaroni Grill Rosemary Bread | Cooking Classy

I used fresh rosemary in this recipe but if you don’t have fresh you could substitute 1 1/2 Tbsp dried crushed rosemary. You could also add in some roasted garlic to the bread dough or add some fresh garlic to the dipping oil for another layer of flavor. And yes, just be sure you do serve it with the pepper oil for dipping – it’s the second best part. Hopefully this incredibly fluffy and flavorful bread will find it’s way to your dinner menu soon because you’re going to love it! Enjoy!

Copycat Macaroni Grill Rosemary Bread


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Rosemary Bread {Macaroni Grill Copycat Recipe}

4.8 from 5 votes


  • 1 cup warm water (110-115 degrees)
  • 2 1/4 tsp active dry yeast (1/4-oz packet)
  • 2 tsp granulated sugar
  • 3 Tbsp extra virgin olive oil , divided, plus more for serving
  • 2 1/2 - 3 cups all-purpose flour , plus more for dusting
  • 3 1/2 Tbsp chopped fresh rosemary
  • 1 tsp fine salt
  • 1/4 tsp kosher salt (optional)
  • Freshly ground black pepper , for serving


  1. In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours.
  2. Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil. Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure. Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising.
  3. Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt. Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping.
  4. Recipe Source: adapted from Food Network
Macaroni Grill Rosemary Bread Copycat Recipe


  • Tasha: Just tried this bread, it came out soft and flakey. I used both fresh and a little dry crushed rosemary, also served with fresh roasted garlic and oil for dipping. August 26, 2018 at 4:49pm Reply

    • Jaclyn: Thanks for leaving 5 stars! August 27, 2018 at 9:56am Reply

  • Jo Ann: My very first attempt at making bread! Won’t be my last! This was so easy and yummy. Used it to dip into my roasted red pepper gouda soup…am in heaven! March 17, 2018 at 12:35pm Reply

    • Jaclyn: I’m so glad you enjoyed it! :) March 27, 2018 at 2:17pm Reply

  • Barbara: Wonderful bread. Very close to Romano’s. Leftover bread heated up well too. Glad to find this recipe. I used in breadmaker and let it do all the work. Just added ingredients and had perfect bread whenit was done. January 21, 2018 at 6:20am Reply

    • Jaclyn: Thanks for the positive feedback Barbara! January 23, 2018 at 2:52pm Reply

  • Katy M: The family really enjoyed this. Next time I will double it as it made two smallish loaves. We used 1 1/2 loaves with one meal. I needed to add 2 1/2 almost 3 cups of flour before it lost the stickiness. January 16, 2018 at 5:04pm Reply

  • Heather: Is it possible to use whole wheat flour or whole wheat pastry flour? December 27, 2017 at 2:14pm Reply

    • Jaclyn: I would use half wheat flour (the regular or pastry – or even better white whole wheat), then half white flour. December 27, 2017 at 10:51pm Reply

  • Gina M Davis: I love this bread and I like you just go to M.G for it! I have found if you add fresh chopped Basil to it OMG it goes from AMAZING TO OMG IT’S AMAZING!! LOL September 14, 2017 at 2:00pm Reply

  • Lucy: Thank you for the recipe:) I’m making it tomorrow. Do you think that I can let it rise in the refrigerator over night? Thanks November 21, 2016 at 9:12am Reply

  • Ryan Williams: To exactly mimic the Macaroni Grill bread, you would need to add a little bit of fresh thyme to the bread. Also, they don’t return it to the oven after the oil brush and salt… The dip is just good extra virgin olive oil and fresh black pepper, though, some good grana padana or parmesan cheese is great in there too. (I worked at a Macaroni Grill for a couple of years) August 14, 2016 at 9:44am Reply

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