Olive Rosemary Loaves
Infused with the earthy aroma of fresh rosemary and the briny richness of Kalamata olives, these Olive Rosemary Loaves are a rustic bread lover's dream. Crafted with simple pantry ingredients like all-purpose flour, olive oil, and instant dry yeast, this recipe delivers two golden, artisan-style loaves with a crisp crust and soft, chewy interior. The dough is kneaded to perfection, layered with finely chopped rosemary and chunks of olives, then baked with a touch of steam to create its signature texture. Perfect as a centerpiece at dinner, dipped in olive oil, or paired with a charcuterie board, these loaves are as versatile as they are delicious. Ready in under 2 hours with minimal effort, this bread will fill your kitchen with the comforting scent of fresh-baked goodness.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant dry yeast
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 320 milliliters Warm water (around 110°F/43°C)
- 2 tablespoons Olive oil
- 150 grams Kalamata olives (pitted and roughly chopped)
- 2 tablespoons Fresh rosemary leaves (finely chopped)
Instructions
In a large mixing bowl, combine the flour, instant dry yeast, sugar, and salt. Stir to evenly distribute the dry ingredients.
Add the warm water and olive oil to the dry mixture. Mix with a wooden spoon or your hands until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Flatten the dough slightly and sprinkle the chopped olives and rosemary over it. Fold the dough over and knead gently to evenly distribute the olives and rosemary throughout the dough.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for 1-1.5 hours or until it has doubled in size.
Punch down the risen dough to release any air bubbles. Divide it into two equal portions and shape each portion into a loaf or round boule shape.
Place the shaped loaves onto a parchment-lined baking sheet. Cover them loosely with a clean kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 425°F (220°C). Place a small oven-safe dish of water on the bottom rack of the oven to create steam, which will help achieve a crisp crust.
Once the loaves have risen, use a sharp knife to make a few shallow slashes on the tops of the loaves to allow for expansion during baking.
Bake the loaves in the preheated oven for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the loaves from the oven and allow them to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6833 mg | 297% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 13.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
