im making rosemary garlic broule from the hamilton beach breadmaker booklet, and itshow s "topping of olive oil, garlic and rosemary, but no mentio

I wouldn't put it on the outside of the loaf, no matter what the recipe suggests. The temperature and time needed to bake any bread will result in burned garlic, and the rosemary is likely not to stay put. I'd add it to the dough during the initial kneading process, along with some of the olive oil, and brush the loaves or boules with a touch of olive oil - and sprinkle on some flakey salt -- before baking. ;o)

If it’s just a topping, before you’re about to bake it, brush the top with olive oil and sprinkle the rosemary and garlic on top. You could also knead some rosemary and garlic into the bread dough before the second rise for more flavor.

doesnt say weather to add before o
r after baking.????