There's something special about the aroma of freshly baked bread wafting through the kitchen. My first encounter with rosemary olive bread was at a local farmers market, and it was love at first bite. Now, I enjoy creating it at home, with its perfect blend of herbaceous rosemary and briny olives.
This bread is rustic, meaning beautifully imperfect, with a crispy crust and a soft, flavorful crumb. It's an easy bread to start your baking journey, requiring minimal kneading and proofing time. Whether as a dinner side or sandwich base, this bread is versatile and irresistible.
Rustic Rosemary Olive Bread
Ingredients
Method
- In a large bowl, combine flour, yeast, sugar, salt, and dried rosemary.
- Stir in warm water and olive oil until a shaggy dough forms. Add chopped olives and incorporate them evenly.
- Turn the dough onto a floured surface and knead for 5-6 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F (232°C). Gently deflate the dough, shape it into a round loaf, and place on a parchment-lined baking sheet.
- Using a sharp knife, make a few shallow cuts on top of the loaf. Bake in the preheated oven for 25-30 minutes, until golden brown and the bread sounds hollow when tapped.
- Cool on a wire rack before slicing and serving.
Why You'll Love This Bread
This bread pairs perfectly with soups and stews or makes a delightful sandwich filled with fresh cheese and meats. For a nuanced flavor, substitute half the olives with sun-dried tomatoes or add a touch of garlic powder.
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