Skip to content


Rosemary Bread

In collaboration with Chef Maxime Lizotte

Pastry chef, entrepreneur, restaurateur, consultant and TV host


Preparation: 20 minutes

rest: 2h

cooking: 10 to 15 minutes

Servings: 4 to 8 large loaves

● 500g of unbleached white wheat flour (preferably organic)

● salt

● 350g lukewarm water

● 2 tbsp. 1/2 teaspoon dry yeast (one packet)

● ⅛ cup of hemp oil

● 1 sprig of rosemary (leaves chopped)


  1. Preheat the oven to 475°F
  2. In a skillet, lightly sauté the rosemary with a drizzle of oil. Put aside.
  3. In a bowl, put the warm water and the yeast, mix well and leave to stand for 5 to 10 minutes.
  4. Add the flour and knead well for 5 minutes (Until a smooth dough is obtained) add a little flour if necessary.
  5. Add the oil and rosemary, as well as the salt.
  6. Knead again for about 5 minutes
  7. Cover with a damp cloth and let the dough rise (until it has at least doubled in volume)
  8. Deflate the dough with your wrist, knead it again (very lightly)
  9. Roll it out to 1 inch thick
  10. Optional: cut out squares about 4 to 5 inches on each side.
  11. Place on a baking tray lined with baking paper and leave space between the loaves to let them rise a second time.
  12. Bake for 10 to 15 minutes. We want the bread to remain blond to make a good burger bun, or darker to make a good aperitif bread.
  13. For a burger bun, cover it with a (very lightly) moistened cloth when it comes out of the oven so that it remains flexible.


Use another kind of oil to slightly change the taste. You can even try duck fat which will give the bread a little ”brioche” and gourmet taste. Perfect for a duck confit burger.

Obtenez 15 % de rabais

Pour votre prochaine commande en vous abonnant à notre info-lettre!

Get 15% off

On your first order by subscribing to our newsletter!