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    Home > Bread > Homemade Rosemary Kalamata Olive Bread Recipe

    Homemade Rosemary Kalamata Olive Bread Recipe

    Published: Jan 13, 2018 · Modified: Jul 29, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Rosemary bread recipe with kalamata olives

    Rosemary Olive Bread. A beautiful outer crust and chewy on the inside. This is a recipe we made practically daily in Culinary School, a Rosemary bread recipe made salty with olives is one you’ll want to make over and over again.

    A loaf of homemade rosemary olive bread on a red striped towel.

    I’ve been on somewhat of a homemade bread making bender. 

    If you’ve been following along with my blog at all for the past nine years, you will have noticed, you’ll find my mom’s Banana Nut Bread,  but there’s never been a homemade yeast bread recipe posted and you’re probably very surprised about this development.

    This Rosemary Bread Recipe has me hooked.

    And I’ve more than once stated my “dough-a-phobic” condition.  Culinary School has changed all of that. Spending plenty of time in the Pastry Kitchen with one of the best Pastry Chef’s in Denver, Jenna Dilullo is a guarantee for success. 

    That is if you have the will. And I do.

    There’s certainly something extremely satisfying about creating a loaf of bread in your own kitchen. So satisfying, it becomes addictive.

    Homemade Olive Rosemary Bread. A beautiful homemade bread recipe.

    Tips for making Bread at Home

    Just like wine making, making bread is watching and nurturing a living thing to grow. Watching the yeast bloom, seeing the bread rise like magic and smelling the bread baking.

    Learning about fermentation and proofing, watching the action happen. Converting starches into sugars… and it’s all actually easier than it seems. There’s nothing like it. It’s messy, it’s rewarding and you feel like an artisan.

    I’ve kept the way I approach bread making in my own kitchen as the way I was taught at Culinary School.

    That approach being using quality flours and measuring by weight instead of volume. Everything is measured to the gram. Owning a good quality digital scale is not optional.

    Making bread is most certainly a labor of love. And if you need inspiration I urge you to watch Michael Pollan’s Netflix Documentary “Cooked”. 

    I liked it so much I’ve watched it twice. A four part series, he explores cooking through four natural elements – fire, water, air and earth. The bread baking part of the series is really good.

    Bread Making as a Hobby

    When you first started making loaves of bread didn’t you feel like it was the beginning of a hobby? Especially when you realize there are all types of flours available to tinker with.

    I haven’t even scratched the surface with experimenting. The most exotic being 00 flour for pizza dough. I’d love for you to leave a comment about your favorite bread to make and favorite flour to work with.

    Recipe for Rosemary Olive Bread

    A Loaf of Homemade Olive Rosemary bread. A beautiful homemade bread recipe.
    • This rosemary bread recipe is one of my favorites of those we learned to make at school. Moist and savory, I could eat the whole loaf.
    • This bread goes through two rises. One for an hour and one for 45 minutes. One of the least complicated recipes I’ve tried so far. I’ve been making a Buttermilk Bread recipe, which I’ll write about soon. It has three long rises, that keeps you house bound for most of the day. The result if sublime, however.
    • I use both Kalamata and Castelvetrano olives for this recipe. Any combination of olives will work. The original recipe calls for Kalamata olives only and the title in my culinary school binder reads Rosemary Kalamata Olive Bread Recipe.

    Culinary School Tip: Serve this bread with a small shallow bowl of good quality olive oil for dipping. = divine.

    I hope you give this rosemary olive bread a try and if you do, please come back and give the recipe a star rating a leave a message about your experience with the recipe.

    And if you have a favorite homemade rosemary bread recipe, let me know, I’d love to give it a try.

    More Homemade Bread Recipes

    • Rabbit Hill Inn Oatmeal Molasses Bread
    • Herbed Tomato Bread Recipe
    • Super Moist Cornbread Recipe
    A loaf of Olive Rosemary bread. A beautiful homemade bread recipe. Salty olives, savory with rosemary. A nice crust and chewy on the inside.

    Homemade Rosemary Olive Bread

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Meditteranean
    Prep Time: 30 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 30 minutes
    Servings: 12
    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
    Prevent your screen from going dark

    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. 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.

    Nutrition

    Calories: 244kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 804mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Bread Recipes

    • Super Moist Cheesy Cornbread with Creamed Corn
    • Rabbit Hill Inn Oatmeal Bread With Molasses
    • Buttermilk Corn Muffins filled with Jalapeno Jelly Center
    • Cast Iron Skillet Dark Chocolate Banana Bread Recipe

    Reader Interactions

    Comments

    1. Charles McMeekin says

      December 07, 2020 at 4:33 pm

      5 stars
      Directions were clear and accurate, and the results were delicious!

      Reply
    2. Steve says

      August 03, 2019 at 3:24 pm

      Love to try making this. However, while your post says “That approach being using quality flours and measuring by weight instead of volume. Everything is measured to the gram.”, your recipe uses volume measurements. Do you have the weights for this recipe? Thanks!

      Reply
      • Lea Ann Brown says

        August 04, 2019 at 5:26 am

        Well that was rather silly of my. I’ve added the ounces to the recipe.

        I hope you enjoy this bread. We made it often at Culinary School and it was one of everyone’s favorites. I hope you come back and leave a review.

        Reply
    3. Tena says

      April 20, 2019 at 3:41 pm

      Can quick rise yeast be used

      Reply
      • Lea Ann Brown says

        April 22, 2019 at 2:43 pm

        Hi Tena. I don’t use quick rise, so can’t answer this question with confidence. I’m assuming it will just decrease the rise time for a quicker turn around? Let me know if you try it.

        Reply
    4. Claudia Lamascolo says

      January 23, 2018 at 12:45 pm

      you didnt make enough that would be all mine… lol I love this bread and yours looks sensational!

      Reply
    5. John/Kitchen Riffs says

      January 17, 2018 at 8:30 am

      We use our digital scale ALL THE TIME! Heck, we even use it to weight our coffee water (600 grams of water to 37 grams of coffee in a French press). Anyway, love homemade bread. And rosemary combined with olives? Wonderful combo! This looks terrific — thanks.

      Reply
    6. Larry says

      January 14, 2018 at 4:33 am

      Congrats on jumping into bread making and this effort looks outstanding. We live olive bread and I will pass this on to the family baker (frozen biscuits is my speed) for her to try.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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