How to Make Olive Rosemary Bread

Activate the Yeast

Combine warm water and sugar, sprinkle yeast over the mixture, and let it sit until frothy.

Mix Dry Ingredients

In a large bowl, mix flour, salt, oregano, and rosemary.

Combine Wet and Dry Ingredients

Add the yeast mixture, olive oil, and honey to the dry ingredients and mix to form a dough.

Knead the Dough

Knead the dough until smooth, then fold in the chopped olives.

Let the Dough Rise

Place the dough in a greased bowl, cover it, and let it rise until doubled in size.

Bake the Bread

Transfer the dough to a loaf pan, brush with olive oil, and bake until golden brown.

Cool and Serve

Allow the bread to cool before slicing and serving.

Baking Tips

For an extra savory touch, add a few more olives or a sprinkle of sea salt on top of the bread before baking.

For a more pronounced rosemary flavor, use fresh rosemary instead of dried.

Serve this bread warm with a drizzle of extra virgin olive oil for dipping.

This bread can also be baked as a round boule instead of in a loaf pan for a rustic presentation.

Olive Rosemary Bread

Name: Olive Rosemary Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 loaf (8 servings)
Cuisine: Mediterranean
Ingredients: 3 cups all-purpose flour; 1 tablespoon sugar; 1 packet active dry yeast (about 2 1/4 teaspoons); 1 teaspoon salt; 1/4 cup olive oil; 1 cup warm water; 1/2 cup black olives (pitted and chopped); 2 tablespoons fresh rosemary (chopped); 1 teaspoon dried oregano; 1 tablespoon honey (optional); Olive oil for brushing

A rustic, aromatic bread made with black olives and fresh rosemary. The olives add a salty, briny flavor while the rosemary provides a fragrant, herbal note, creating a perfect loaf for pairing with Mediterranean dishes, soups, or enjoying with olive oil and balsamic vinegar.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

3 cups all-purpose flour

1 tablespoon sugar

1 packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon salt

1/4 cup olive oil

1 cup warm water

1/2 cup black olives (pitted and chopped)

2 tablespoons fresh rosemary (chopped)

1 teaspoon dried oregano

1 tablespoon honey (optional)

Olive oil for brushing

Instructions

In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, until it becomes frothy.

In a large mixing bowl, combine the flour, salt, dried oregano, and rosemary.

Pour the yeast mixture into the dry ingredients along with the olive oil and honey (if using). Mix until a dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes, until it becomes smooth and elastic.

Fold in the chopped olives during the last minute of kneading, ensuring they are evenly distributed.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Preheat the oven to 375°F (190°C). Once the dough has risen, punch it down and transfer it to a greased loaf pan.

Brush the top of the dough with a little olive oil and sprinkle with a few extra rosemary leaves.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Olive Rosemary Bread

JUE

Essential Ingredients Selection

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How to Make Olive Rosemary Bread

Olive Rosemary Bread

Ingredients

Instructions