Published: by Absolutely Recipes, in the recipes category.

Rosemary Olive Loaf Recipe.

Ingredients:

3 ½ cups bread flour
2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons fresh rosemary, chopped
1 ¾ cups warm water (around 110°F/43°C)
½ cup pitted Kalamata olives, chopped
2 tablespoons olive oil
Extra rosemary and sea salt for topping (optional)

Recipe Instructions:

Prepare the dough:

In a large mixing bowl, combine the bread flour, instant yeast, salt, and chopped rosemary.
Add the warm water to the bowl and stir until the ingredients come together into a shaggy dough.
Mix in the chopped Kalamata olives.

Knead the dough:

Transfer the dough to a well-floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Shape the dough into a ball.

First rise:

Lightly oil a large bowl and place the kneaded dough into it, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours until it doubles in size.

Shape the loaf:

Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and shape it into a round or oval loaf.
Place the loaf on a parchment-lined baking sheet.

Second rise:

Cover the loaf with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes until it puffs up slightly.

Preheat and bake:

Preheat your oven to 425°F (220°C) during the last 10 minutes of the second rise.
If desired, brush the top of the loaf with olive oil and sprinkle extra rosemary and sea salt on top.
Place the baking sheet with the loaf in the preheated oven.
Bake for 25-30 minutes or until the loaf turns golden brown and sounds hollow when tapped on the bottom.

Cool and serve:

Remove the rosemary olive loaf from the oven and let it cool on a wire rack before slicing.

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