If you are craving a bread that bursts with Mediterranean charm and rustic warmth, this Rosemary Olive Bread Recipe is exactly what your kitchen needs. Imagine biting into a crusty, golden loaf filled with the briny pop of olives and the fresh, piney aroma of rosemary—each slice is a perfect companion for everything from a savory olive oil dip to a hearty stew. This recipe brings together simple ingredients and straightforward techniques to create an artisan-style loaf that feels like pulling a piece of sunshine right onto your table.
Ingredients You’ll Need
Getting the ingredients together for this bread is a breeze, yet each one plays an essential role in building up the incredible flavors and textures that this recipe is loved for. From the foundation of all-purpose flour providing structure to the fragrant olive oil enriching every bite, these components work their magic in perfect harmony.
- 3 cups all-purpose flour: The body of the bread, giving it a sturdy yet tender crumb.
- 2 1/4 tsp instant yeast: This is what makes the dough rise beautifully and develop a light texture.
- 1 tsp salt: Enhances all the flavors and balances the richness.
- 1 tsp sugar: Helps feed the yeast and adds subtle sweetness.
- 1 1/4 cups warm water: Activates the yeast and brings the dough together.
- 2 tbsp olive oil: Adds moisture and a silky richness throughout the bread.
- 1 cup olives, chopped: Choose Kalamata or green for that perfect briny punch.
- 2 tbsp fresh rosemary, chopped: Brings a fresh, aromatic intensity to the loaf.
How to Make Rosemary Olive Bread Recipe
Step 1: Combine Dry Ingredients
Start by mixing the flour, instant yeast, salt, and sugar in a large bowl. This ensures all dry components are evenly distributed, setting a solid base for your dough. The yeast will work its magic later to create that airy lift.
Step 2: Add Liquids and Form Dough
Stir in the warm water and olive oil gradually, bringing the dough together. The water should be pleasantly warm, not hot, to gently awaken the yeast without killing it. When combined, you’ll notice the dough’s texture beginning to form—slightly sticky but cohesive.
Step 3: Knead Until Smooth and Elastic
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes. This step develops the gluten structure, which is essential for that chewy, satisfying texture we love in artisan bread. When the dough is smooth and elastic, it’s ready for the next step.
Step 4: Fold in Olives and Rosemary
Gently fold the chopped olives and fresh rosemary into the dough, distributing the flavorful additions evenly without crushing the olives. This is where the bread truly begins to take on its signature personality, filled with savory bursts and vibrant herbal notes.
Step 5: Let the Dough Rise
Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour until doubled in size. This slow fermentation develops depth in the flavor and ensures a light, airy crumb.
Step 6: Shape and Rest
Once risen, punch down the dough gently and shape it into a rustic round or oval loaf. Place it on a baking sheet and let it rest uncovered for 20 minutes. This final proofing allows the dough to relax and expand further during baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). For an extra crispy crust, brush the loaf lightly with olive oil before placing it in the oven. Bake for 30 to 35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Then, let it cool on a wire rack before slicing to let the crumb set beautifully.
How to Serve Rosemary Olive Bread Recipe
Garnishes
To enhance its already incredible flavors, try serving the bread with a drizzle of good quality extra virgin olive oil or a sprinkle of flaky sea salt right before slicing. A little cracked black pepper or a few fresh rosemary sprigs on the side can add a lovely visual and aromatic touch.
Side Dishes
This Rosemary Olive Bread Recipe pairs wonderfully with Mediterranean dishes like roasted vegetables, hummus, or hearty soups. It also elevates simple spreads like creamy goat cheese or tapenade, making every bite memorable and satisfying.
Creative Ways to Present
For a charming appetizer, slice the bread into thick pieces and toast lightly before topping with chopped tomatoes, basil, and a splash of balsamic glaze. Or make a rustic sandwich layered with roasted peppers, feta, and arugula—this bread’s texture and flavor hold up beautifully to bold fillings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Rosemary Olive Bread loosely in a clean kitchen towel or place it in a bread box. This helps maintain the crust’s crunch while keeping the crumb soft for a couple of days.
Freezing
If you want to save some for later, slice the bread and freeze it in an airtight container or freezer bag. You can thaw slices quickly at room temperature or pop them straight into a toaster to revive that fresh-baked delight.
Reheating
To bring back the crisp crust and warm, aromatic crumb, reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if you want to preserve texture, as it can make the bread chewy or soggy.
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary, but use about half the amount since dried herbs are more concentrated. The flavor won’t be quite as vibrant as with fresh rosemary, but it will still be delicious.
What type of olives work best?
Kalamata and green olives are both excellent choices for this bread. Kalamata olives offer a rich and fruity flavor while green olives provide a milder, tangy bite. Just make sure they’re pitted and roughly chopped.
Is this bread suitable for beginners?
Absolutely! The dough is quite forgiving, and the steps are straightforward. Even if it’s your first time baking bread, this Rosemary Olive Bread Recipe is a wonderful way to build confidence with impressive results.
Can I add other herbs or ingredients?
Definitely! Feel free to experiment with additions like thyme, oregano, or sun-dried tomatoes. Just be mindful not to overload the dough to keep the bread’s texture balanced.
How do I know when the bread is fully baked?
The bread is done when it’s deep golden brown and sounds hollow when tapped on the bottom. Using an instant-read thermometer can help; the internal temperature should reach around 200°F (93°C).
Final Thoughts
Baking your own Rosemary Olive Bread Recipe is such a rewarding and comforting experience. The blend of savory olives and fragrant rosemary creates a bread that’s as versatile as it is delightful. Whether you’re serving it for a cozy family dinner or as part of a special gathering, this loaf is sure to become a staple in your baking repertoire. So put on your apron, gather these simple ingredients, and bring a taste of rustic Mediterranean warmth right into your home!
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Rosemary Olive Bread Recipe
- Total Time: 1 hour 55 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A rustic artisan-style bread studded with olives and fragrant rosemary, perfect for dipping in olive oil or serving alongside meals. This rosemary olive bread combines the earthy aroma of fresh rosemary with the briny tang of olives, baked into a golden crusty loaf that is both flavorful and satisfying.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
Wet Ingredients
- 1 1/4 cups warm water
- 2 tbsp olive oil
Add-ins
- 1 cup olives, chopped (Kalamata or green olives recommended)
- 2 tbsp fresh rosemary, chopped
Instructions
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix until evenly distributed to prepare the base for the dough.
- Add wet ingredients and form dough: Pour in the warm water and olive oil into the dry mixture. Stir together until a rough dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead vigorously until it becomes smooth and elastic, which usually takes about 8-10 minutes.
- Incorporate olives and rosemary: Gently fold the chopped olives and fresh rosemary into the kneaded dough, ensuring even distribution without crushing the olives.
- First rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the dough: After the first rise, punch down the dough and shape it into a loaf or round form. Place it on a baking sheet lined with parchment paper.
- Second rest: Allow the shaped dough to rest for 20 minutes to relax and slightly rise again before baking.
- Bake: Preheat the oven to 400°F (200°C). Optionally, brush the loaf with olive oil to enhance crust flavor. Bake the bread on the middle rack for 30–35 minutes until the crust is golden brown and crisp.
- Cool and serve: Remove the bread from the oven and cool completely on a wire rack. Slice and serve once cooled to preserve the crumb texture.
Notes
- Use Kalamata or green olives for authentic flavor and texture.
- Brushing the loaf with olive oil before baking enhances crust flavor and creates a beautiful sheen.
- Ensure water is warm, not hot, to activate yeast without killing it.
- Letting the bread cool completely before slicing helps maintain the crumb structure and prevents gumminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
