Name of Rosemary Olive Bread recipe, yummm...
Rosemary Olive Bread is a rustic masterpiece, with a golden, crackling crust that gives way to a tender, airy crumb. The buttery Castelvetrano olives dot the bread with bursts of mild saltiness, perfectly complementing the herbaceous, piney notes of fresh rosemary.
The seed dough lends a tangy complexity, balancing the olives’ richness and the rosemary’s brightness. Each bite offers layers of flavor, from the earthy depth of the seed dough to the vibrant herbal and savory notes. The crust is crisp and slightly chewy, while the interior is soft and light, with pockets of olive that add moisture and a touch of luxury. A hint of honey rounds out the flavors, subtly enhancing the sweetness of the flour and rosemary. The bread’s aroma is intoxicating, combining the warm scent of fresh-baked bread with the fragrant oils of rosemary and olives. It’s perfect on its own, paired with olive oil, or served alongside soups, cheeses, or cured meats.
Delicious Rosemary Olive Bread recipe...
We love this Rosemary Olive Bread for its sophisticated, earthy flavor and the beautiful balance of savory and herbaceous notes. Nourishing for body and soul, it’s rich in healthy fats, antioxidants, and wholesome ingredients that make each slice so comforting and delicious.
Recipe Ingredients...
Ingredients you will need to make this delicious Rosemary Olive Bread recipe:
- The seed dough adds a subtle tang and depth of flavor, enhancing the bread’s earthy, rustic character. Its fermentation helps achieve an airy crumb and a crisp crust. A well-made seed dough contributes probiotics, which support gut health.
- Yeast imparts a mild, nutty flavor and is responsible for the bread’s rise and airy texture. Choose fresh or active dry yeast with a pleasant, yeasty aroma. It also provides B vitamins, which aid energy metabolism.
- Lukewarm, filtered water hydrates the dough and activates the yeast, ensuring smooth mixing and fermentation. Filtered water prevents impurities or chlorine from affecting the dough’s performance. It adds no nutrients but is essential for creating the proper consistency.
- Flour provides the structure and chewy texture of the bread. Use unbleached, high-protein bread flour for a stronger gluten network and a robust crust. Flour delivers carbohydrates for energy and trace minerals for overall health.
- Salt balances and enhances all flavors, complementing the olives and rosemary while strengthening the dough. Use non-iodized kosher salt for a pure, clean taste. In moderation, it supports electrolyte balance and helps maintain proper hydration.
- Honey adds a gentle sweetness that balances the savory elements of rosemary and olives, contributing to a well-rounded flavor. Choose raw, high-quality honey with a rich aroma. It contains antioxidants and natural sugars for a touch of energy.
- Castelvetrano olives bring a buttery, mild sweetness with a subtle saltiness, adding bursts of flavor throughout the bread. Look for firm, vibrant green olives without bruising or discoloration. Rich in healthy fats and antioxidants, they support heart health and reduce inflammation.
- Fresh rosemary offers a bright, piney, and slightly citrusy flavor that infuses the bread with a fragrant, herbal aroma. Choose vibrant green sprigs with a strong, fresh scent. Rosemary contains antioxidants and compounds that support digestion and cognitive function.
Recipe Tools...
- Large mixing bowl
- Wooden spoon
- Plastic wrap
- Kitchen Aid mixer + paddle attachment, hook attachment
- Medium ceramic bowl
- Baking pan, we prefer a baking stone or large cast iron skillet
- Spray bottle with filtered water
Recipe Process
How to make this delicious Rosemary Olive Bread Recipe:
If you already have your have some dough portions in the freezer, great! Thaw it out to room temperature and skip to step 12. If not, start here:
Seed Dough Instructions
Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.
Rosemary Olive Bread Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out and creating a flat round.
- Cover the dough with Castelvetrano olives and chopped rosemary.
- Going around the circle, fold the edges of dough over the olives and herbs to meet in the center forming a ball.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your dough on the baking pan, seam side down and cover it loosely with a flour dusted kitchen towel.
- Leave it in a warm place and allow to rise until doubled in size, about 20 minutes.
- Slash the dough with a horizontal cut, using a VERY sharp paring knife.
- Pop the loaf in the oven, and spray with water.
- Bake until dark golden brown, should sound very hollow when tapped on the bottom.
Rosemary Olive Bread
Rosemary Olive Bread is a rustic masterpiece, with a golden, crackling crust that gives way to a tender, airy crumb. The buttery Castelvetrano olives dot the bread with bursts of mild saltiness, perfectly complementing the herbaceous, piney notes of fresh rosemary. The seed dough lends a tangy complexity, balancing the olives’ richness and the rosemary’s brightness. Each bite offers layers of flavor, from the earthy depth of the seed dough to the vibrant herbal and savory notes. The crust is crisp and slightly chewy, while the interior is soft and light, with pockets of olive that add moisture and a touch of luxury. A hint of honey rounds out the flavors, subtly enhancing the sweetness of the flour and rosemary. The bread's aroma is intoxicating, combining the warm scent of fresh-baked bread with the fragrant oils of rosemary and olives. It’s perfect on its own, paired with olive oil, or served alongside soups, cheeses, or cured meats.
Equipment
- 1 Kitchen Aid mixer
- 1 Paddle attachment
- 1 Hook attachment
- 1 Mixing bowl large
- 1 Mixing bowl medium
- 1 Wooden spoon
- 1 Roll plastic wrap
- 1 Baking stone or cast iron skillet
- 1 Spray bottle with filtered water
Ingredients
Seed Dough Ingredients
- 1 cup 120g All-purpose or bread flour unbleached
- 1/2 cup 120ml Filtered water lukewarm (about 100°F/38°C)
- 1/4 teaspoon Active dry yeast or 1/8 teaspoon instant yeast
Bread Dough Ingredients
- 2 1/2 cups All-purpose or bread flour unbleached
- 1 cup Whole wheat bread flour or regular whole wheat flour
- 1 tsp Yeast
- 2 tsp Kosher salt
- 1 tsp Honey optional
- 1/2 cup Castelvetrano Olives
- 2 tbs Rosemary finely chopped
Instructions
If you already have your have some dough portions in the freezer, great! Thaw it out to room temperature and skip to step 12. If not, start here:
Seed Dough Instructions
- Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.
Rosemary Olive Bread Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out and creating a flat round.
- Cover the dough with Castelvetrano olives and chopped rosemary.
- Going around the circle, fold the edges of dough over the olives and herbs to meet in the center forming a ball.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your dough on the baking pan, seam side down and cover it loosely with a flour dusted kitchen towel.
- Leave it in a warm place and allow to rise until doubled in size, about 20 minutes.
- Slash the dough with a horizontal cut, using a VERY sharp paring knife.
- Pop the loaf in the oven, and spray with water.
- Bake until dark golden brown, should sound very hollow when tapped on the bottom.
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
