Olive And Rosemary Bread Recipe

Cooking Directions

• STEP 1.In a large mixing bowl, combine flour, yeast, salt, and rosemary.
• STEP 2.Add warm water and olive oil to the dry ingredients and mix until a dough forms.
• STEP 3.Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 5.Punch down the dough to release any air bubbles and knead in the olives.
• STEP 6.Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
• STEP 7.Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
• STEP 8.Preheat the oven to 400°F (200°C).
• STEP 9.Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
• STEP 10.Remove from the oven and let it cool on a wire rack before slicing and serving.

Cooking Tips

• Make sure the water used to activate the yeast is warm, but not too hot.
• You can use either fresh or dried rosemary for this recipe, depending on your preference.
• If you prefer a stronger olive flavor, you can add more olives to the dough.
• For a crustier bread, you can place a pan of water in the oven while baking to create steam.

Storage and Serving

• Once cooled, store the bread in an airtight container or bag at room temperature for up to 3 days.
• To serve, slice the bread and enjoy it as is, or pair it with olive oil and balsamic vinegar for dipping.
• This bread also makes a great base for sandwiches or toasted for bruschetta.