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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.
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Prep Time 35 minutes
Cook Time 25 minutes
Resting time 1 day 1 hour 20 minutes
Total Time 1 day 2 hours 20 minutes
Course Bread
Cuisine American, Italian, Modern
Servings 4 Servings

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.
    Keyword Bread, Bread Recipe, Easy Bread Recipe, Italian Bread, Olive Bread, Rosemary Bread