Homemade Rosemary Olive Bread

A loaf of Olive Rosemary bread. A beautiful homemade bread recipe. Salty olives, savory with rosemary. A nice crust and chewy on the inside.

Rosemary Olive Bread. A beautiful outer crust and chewy on the inside. Salty with olives and beautifully flavored with Rosemary. One of our favorite homemade bread recipes.

Course Bread

Cuisine Meditteranean

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 244kcal

Author Lea Ann Brown

Ingredients

1 Tablespoon Dry Active Yeast .3 ounces
1/2 cup Warm water 4 ounces, 110 degrees
2 cups Cool water 16 ounces
5 cups Bread flour 22 1/2 ounces, Plus more for dusting
1 cup Whole wheat flour 4 1/2 ounces
1 Tablespoon Salt 1/2 ounce
2-3 Tablespoons Fresh Rosemary 1 - 1 1/2 ounce chopped
1 1/4 Cups Kalamata Olives and Green Olives 6 1/2 ounces, pitted, broken, rinsed and squeezed

Instructions

In a bowl, sprinkle the yeast over the warm water.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cool water, yeast mixture and flours until just incorporated. The dough should resemble a shaggy mass consistency. Cover with plastic wrap and let sit for 15 - 30 minutes. (Autolyse)
After resting, switch to a dough hook. Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 - 12 minutes.
Knead in the chopped rosemary and broken olives in the last two minutes of kneading.
Place the dough into a lightly oiled bowl. Cover and let rise in a warm place until doubled in size. About 1 hour. Punch down and allow to rise again until doubled. (45 - 50 minutes)
On a lightly floured surface, gently deflate the dough and divide in half. Shape each portion int o a boule. Place upside down on a sheet pan. Cover and let rise for 30 - 40 minutes or until about doubled.
Preheat oven to 450 degrees.
With a serrated knife or razor, cut an "X" on top of the loaf. Bake until loaf is golden and sounds hollow when tapped on the bottom. About 30 minutes.

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