LOVE baking breads, and this olive and rosemary loaf is one of my absolute favorites.
It is packed full with taste!
I use a blend of mixed olives (It’s normally the left overs from the containers that have been opened in the fridge) and fresh rosemary from my garden. Using fresh herbs from my garden always makes me feel extra good about what I’m making.
Tips for making bread:
- Use a scale – weighing ingredients instead of using volumetric measurements is always more exact.
- Use a thermometer
- 13.8oz bread flour
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon active dry yeast
- 1 egg
- 6 oz warm water (100F)
- 2 oz olive oil
- 2 tablespoons fresh rosemary
- 1 cup pitted olives
Step 1. Prep the ingredients. Cut up the olives to a uniform size. I also like to roughly chop the rosemary as well. Measure out your flour and set aside in a separate bowl.
Step 2. In another bowl measure your 6 oz. of warm water and then add the yeast. Let the Yeast sit in the bowl of warm water and dissolve without mixing to much.
Step 3. In a third bowl, mix together the beaten egg, sugar, olive oil, olives, and rosemary.
Step 4. In stand mixer add the yeast mixture, then add the olive mixture. Then slowly add the flour and knead for 5 minutes.
Step 5. Let mixture sit fr about 15 minutes in the mixer, then add the kosher salt and knead for another 5 minutes.
Step 6. Add dough to a bowl that has been greased with olive oil. Cover with towel and let rise for an hour in a warm spot. (When I let my bread rise, I put it outside on our covered patio, especially in the summer. We live in Florida so the 90 degrees is perfect.)
Step 7. Remove the dough from the bowl onto a lightly floured surface, knead it a couple of times and form it into a ball. Place ball onto parchment paper on a cookie sheet, loosely cover with a towel and place in the warm area to rise again for 30 minutes.
Step 8. Preheat oven to 400 degrees
Step 9. Place dough with parchment paper onto a pizza stone.
Step 10. Slice the top of the loaf with a few cross-hatches so it doesn’t split funny on the top.
Step 11. Bake for 40-45 minutes. You’ll smell it and notice it’s no longer white anywhere on the sides.
Let bread cool for a couple hours before cutting into it. This bakes a nice big loaf and if perfect for sandwiches or soaking up whatever sauce you want.