Herbs in fresh bread

Either fresh or dried will work fine. Fresh is better, but if you don't have it, don't worry - but be sure to crush the dried rosemary before adding it, as that will release its fragrance. You may be surprised how good it smells when you do that! I crush dried rosemary with a mortar and pestle, with a touch of salt. If you don't have a mortar and pestle, rub the rosemary briskly between your palms, over the dough bowl. I'd add a couple tablespoons of dried rosemary (before crushing) for each 500 grams of flour in the recipe, with a touch of olive oil. ;o)

Any fresh herb adds luster to bread. Patty is right, use enough. Don't be shy. Rosemary bread makes amazing lamb sandwiches!

use fresh rosemary . .. chop enough so that you see specs of it liberally throughout the dough . . . think of making sure there is a taste of it in every bite of bread . . . it won't be bitter, but fragrant, flowery & a good accompaniment to olives