DIY Macaroni Grill Bread with Spicy Oil and Vinegar Dip

1:32 PM

Macaroni Grill Bread
1 Tbsp. Dry Yeast

1 Tbsp. Sugar
1 C warm water (105 — 115 degrees)
1 tsp. salt

2 Tbsp. rosemary, chopped. Set some aside for sprinkling on top
1 Tbsp. olive oil

2 ½ cups white flour
2 Tbsp. butter or margarine
, to be used later
Sea salt

, to be used later

Mix yeast and sugar into warm water for about 10 minutes or until yeast is frothy.  Slowly add the salt, rosemary, and olive oil into the yeast mixture. Knead liquids into the flower until it’s soft and stretchy and not sticky.  Add more flour if needed. Put the dough in an oiled bowl and cover until it’s doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves.  Cover and let the loaves rise another 45 minutes or until doubled in size. Spread the melted butter over the loaves and sprinkle with sea salt and the remaining rosemary. Bake at 450 for 20-25 minutes. Serve with spicy oil and vinegar bread dip. Recipe below. 

Spicy Oil and Vinegar Dip

1 cup extra virgin olive oil

2/3 cup aged balsamic vinegar

3 cloves garlic, minced

1 ½ tablespoons dried basil

1 tablespoon dried oregano

1 teaspoon dried thyme

1 ½ teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

This recipe makes a lot, so be prepared. You can always cut the recipe in half. In a bottle with a lid, mix all ingredients. Seal bottle and refrigerate mixture for 8 hours, or overnight. Shake well before serving. Store in the refrigerator. 


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  1. Yum! I can't wait to make this. I’d love for you to link up this (and any other ideas you’d like to share) at "One Creative Weekend" on (Open Fri-Wed)

  2. I made this to go with dinner the other night. It was heavenly! Thanks for sharing!