The Secret to Macaroni Grill’s Irresistible Rosemary Bread (Copycat Recipe)
The first time I visited Romano’s Macaroni Grill, I wasn’t prepared for what would become my favorite part of the meal. Before the pasta even arrived, our server placed a warm loaf of fragrant rosemary bread on the table alongside a small plate of olive oil for dipping. That first bite of crusty, aromatic bread dipped in rich olive oil was nothing short of magical. I found myself returning to the restaurant just for this bread experience!
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What Makes This Bread Special
This copycat Macaroni Grill bread features the perfect balance of a crisp exterior and a soft, chewy interior. The secret lies in the combination of all-purpose and semolina flours, which gives the bread its distinctive texture. Fresh rosemary and sea salt sprinkled on top create that unforgettable aroma and flavor profile that makes the original so craveable.
Ingredients You’ll Need
- Fresh Rosemary Leaves – Delivers the signature aromatic flavor that makes this bread
- Olive Oil – Creates richness in the dough and helps form a beautiful crust when baked.
- All-Purpose Flour – Forms the main structure of the bread.
- Semolina Flour – Adds a slightly coarse texture and golden color to the bread.
- Salt – Enhances flavor and controls yeast activity.
- Quick-Rising Yeast – Provides leavening power, making the bread rise faster than traditional yeast.
- Warm Milk – Activates the yeast and creates a softer, richer crumb than water alone.
Step-by-Step Instructions
- Finish: Remove from oven and drizzle with remaining olive oil while still hot.
- Prepare the Pan: Pour a scant tablespoon of olive oil into a 9-inch round cake pan and spread it evenly to coat the bottom and sides.
- Mix the Dough: Place all-purpose flour, semolina flour, 2 tablespoons olive oil, 1/4 teaspoon salt, and the yeast in the bowl of a mixer fitted with a dough hook. Blend ingredients on medium speed.
- Add Liquid: Reduce speed to low and slowly add warm milk. Raise the speed to medium and continue mixing for 5 minutes. If mixing by hand, knead the dough for 8 to 10 minutes until smooth and elastic.
- First Rise: Sprinkle the bottom of the prepared cake pan with a little flour. Remove dough from bowl and spread it out evenly in the pan. Cover with a towel and let rest for 30 minutes in a warm spot.
- Prepare for Baking: Preheat oven to 400°F. Brush the dough with 1 to 2 tablespoons of olive oil. Sprinkle top with additional salt and fresh rosemary leaves.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until the bread is golden brown and sounds hollow when tapped.
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Copycat Macaroni Grill Rosemary Bread
Ingredients
- 9 tablespoons olive oil divided use
- 3 cups all purpose flour
- 3/4 cup semolina flour
- 1/2 teaspoon salt divided use
- 1 1/2 tablespoons quick-rising yesat
- 1 1/2 cups warm milk
- 1 tablespoon fresh rosemary leaves
Instructions
- Pour a scant tablespoon of the olive oil into a 9-inch round cake pan and spread it evenly to cover the bottom and sides.
- Place all-purpose flour, semolina flour, 2 tablespoons olive oil, 1/4 teaspoon salt, and the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.)
- Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
- Sprinkle the bottom of cake pan with a little flour.
- Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.
- Preheat oven to 400°F.
- Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary.
- Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Notes
Nutrition
Storage & Reheating Instructions
This bread is best enjoyed fresh and warm, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap in aluminum foil and warm in a 350°F oven for 5-10 minutes. You can also freeze the baked bread for up to 1 month.
Serving Suggestions
Serve this rosemary bread just like they do at Macaroni Grill:
- Pour a small amount of high-quality olive oil onto a plate
- Add a sprinkle of freshly ground black pepper to the oil
- Tear (don’t slice!) the bread and dip into the seasoned oil
This bread pairs beautifully with:
- Antipasto platters with Italian cheeses and cured meats
- Pasta dishes with tomato-based sauces
- Italian soups like minestrone or pasta e fagioli
More copycat Macaroni Grill recipes
Favorite copycat bread recipes
- Little Caesars Crazy Bread
- Fogo de Chao Cheese Bread Puffs
- Domino’s Garlic Bread Twists
- Olive Garden Breadsticks
- Pizza Hut Cheese Breadsticks
- Red Lobster Biscuits
- Rosati’s Dough Nuggets
- Saltgrass Steakhouse Beer Bread
- Texas Roadhouse Dinner Rolls
- Tippin’s Cornbread
Check out more of my easy bread recipes and the best copycat restaurant recipes on CopyKat!
Thanks to super sleuth Tawana for spotting this recipe in the San Antonio Express Newspaper.
This was like the old style of it, I think when they must have still made it in the restaurant. I wished they still had this version in the restaurant.
I worked at the macaroni grill for a couple years and as part of the training we learn about the bread.
It’s made with the rosemary baked into it.
I think their bread has changed over the years, it used to not have the rosemary inside of it.
Does this taste like the real thing?