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Rosemary Olive Bread Recipe

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4 from 88 reviews

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate olives and rosemary: Gently fold the chopped olives and fresh rosemary into the kneaded dough, ensuring even distribution without crushing the olives.
  5. 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.
  6. 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.
  7. Second rest: Allow the shaped dough to rest for 20 minutes to relax and slightly rise again before baking.
  8. 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.
  9. 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

Find it online: https://kitchenmartha.com/rosemary-olive-bread-recipe/