Lucky for me, many have already tried to do that. I found a recipe here at food.com and tweaked it just a bit. I have made this a few times now and I am happiest with this variation. Dipped in extra virgin olive oil and cracked pepper, this bread is addictive. This bread is a bit heartier than the bread that Macaroni Grill serves. If you are aiming for a closer copy of the well-known bread, use all AP flour instead of whole wheat.
For what it’s worth, the 100% whole wheat version that I made was tasty, but the wheat taste overpowered the rosemary much more than I expected. It also created a heavier bread. I was aiming for a lighter bread and using AP flour in combination with the whole wheat accomplished that goal. I love this recipe now and it is frequently requested by friends.
