Olive Bread with Rosemary
Savory, herby, and full of olive goodness, this no-fuss Kalamata rosemary bread is a flavorful side or sandwich base that the whole family will devour.
Servings 10
Calories 177kcal
Ingredients
- ¾ cup warm water 100ºF
- ½ teaspoon quick active dry yeast
- 2 cups unbleached all-purpose flour plus ¼ cup more for kneading
- 1 tablespoon sugar
- 1 tablespoon fresh rosemary coarsely chopped
- ½ teaspoon salt
- 2 tablespoon extra virgin olive oil plus 1 teaspoon to brush on the top
- ⅔ cup coarsely chopped kalamata olives
Instructions
- In a small bowl or measuring cup mix together the yeast and warm water. Let it rest for 5 to 7 minutes until yeast is foamy.
- In a larger bowl whisk together flour, sugar, rosemary, and salt. Create a well in the center of the bowl and pour in 2 tablespoons olive oil and foamy yeast mixture.
- Using a fork at first, start mixing dry ingredients into wet ingredients until a coarse dough is formed. Using well-floured hands, continue to mix dough until a rough ball is formed.
- Turn dough onto a lightly floured work surface, and knead adding in the chopped olives as you work. Continue to sprinkle in more flour (up to ¼ cup) while you knead until dough is smooth and not sticky, about 10 minutes.
- Place dough ball onto a baking sheet with a silicone baking mat, cover with a clean kitchen towel, and place in a warm area to rise until it doubles in size, about 2 to 3 hours.
- Preheat oven to 400ºF.
- Remove the towel and cut two lines into dough. Brush with 1 teaspoon of olive oil and bake until bread is golden, about 15 to 20 minutes.
Notes
TO STORE: The traditional way to store fresh bread, like olive bread, is to wrap it in a clean dish towel or paper bag and keep it in a dry place. You can wrap bread in plastic of foil which keeps the bread soft long, but also softens the outer crust.
TO FREEZE: In our house, olive bread is eaten within 24 hours of baking, so leftovers are never a problem. But if you find yourself with leftovers, wrap it You can also freeze olive bread. Wrap the bread in in freezer safe resealable bags and remove any excess air. Bread can be frozen for up to 2 months.
Nutrition
Serving: 1slice | Calories: 177kcal | Carbohydrates: 24.8g | Protein: 3g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 352mg | Fiber: 0.9g | Sugar: 1.3g
