Adding rosemary leaves powder to local wheat flour improves the quality of bread. By adding 2.5% and 5% of rosemary powder, the dough's water absorption and development time are enhanced, resulting in a better loaf. The study used Farinograph to analyze the dough's properties and found that rosemary positively impacted the dough's characteristics. This means that incorporating rosemary into the flour can lead to better bread quality.