Rosemary Olive Bread #TwelveLoaves

The  flavors in this rustic Rosemary Olive Bread made for an out of the ordinary, irresistible loaf! And the aroma from the oven was incredibly enticing.

Rosemary Olive Bread

Love at First Bite

Growing up, I would have balked at a slice of bread speckled with Kalamata olives. Granted, I was a fan of the hum drum olives of the 70’s. Dumped out of a can or jar onto a crudite platter for the holidays, olives always trumped radishes and celery. But it was decades later that I had my first bit of  an olive studded bread. It took me a moment to decipher the mystery flavor, but I was an instant fan.

Rosemary Olive Bread

The Magic Combination: Rosemary and Olives

The recipe I used for guidance called for baking in a cloche. Well, first of all, I didn’t know what that was. And, obviously, I didn’t own one. Made of clay, a cloche will hold the steam that’s produced during baking creating a crusty exterior and soft interior. I had previously  baked bread in my Le Creuset Dutch oven, so I figured it would make a reasonable substitution. I put a half cup of chopped olives along with some minced rosemary to flavor this loaf. Bill, not exactly a fan of any olive besides the classic green with a red pimento center, gave this bread high praise. I truly didn’t expect a positive reaction. I loved dipping my slices in seasoned extra virgin olive oil, but would have add more olives next time. This recipe bakes into quite a large loaf and I’d appreciate an even more intense olive flavor. Though that might backfire as the more subtle olive taste was Bill approved!

Rosemary Olive Bread

Twelve Loaves for February

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Karen from Karen’s Kitchen Stories, and our theme is Olives. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves New Year Challenge Breads!

If you’d like to bake along with us this month, share your Olive Bread using hashtag #TwelveLoaves!

Rosemary Olive Bread

Rosemary Olive Bread

Prep time: 

Cook time: 

Total time: 

Serves: 1 large loaf

Rosemary and kalamata olives flavor this crusty loaf with a tender crumb. Adapted from Williams-Sonoma Kitchen.
Ingredients
  • 2½ teaspoons instant yeast (Red Star Premium preferred)
  • 2 cups lukewarm water
  • ½ cup (or more) pitted and chopped Kalamata olives
  • 5 cups bread flour, plus more for kneading and dusting
  • 1 cup whole wheat flour
  • 1 tablespoon chopped fresh rosemary
  • 2½ teaspoons salt
Instructions
  1. In the bowl of an electric mixer, fitted with the dough hook attachment, combine the yeast and water. Add the olives, flours, rosemary, and salt. Mix on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and shape into a tight ball, pinching the seams closed.
  2. Place the loaf in a large, lightly greased cast iron Dutch oven and dust the top with flour. Cover with the lid and let rise 40 minutes.
  3. Using a serrated knife, slash a shallow X across the top of the loaf. Preheat an oven to 400°.
  4. Cover and bake (put foil around lid knob if not oven safe up to 400º) until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.
  5. Cool, slice and eat with butter or seasoned olive oil.
  6. Makes 1 loaf.

Comments

  1. Beautiful loaf, Liz! So smart to use your Dutch oven!

  2. I can smell your bread from here ! It looks so amazing ! I have to try this ! x

  3. Home made bread.. Looks so perfect 🙂

  4. I totally believe you about the aroma! Rosemary is a powerful herb!

  5. Lynn@Happier Than A Pig In Mud says:

    It looks beautiful Liz! I need to make something with rosemary soon:@)

  6. What a beautiful rise on this artisan bread!

  7. This bread sounds divine! I adore olives in bread – a perfect savoury addition!

  8. What a gorgeous loaf of bread! This is one of those times where I wish scratch and sniff screens were a real thing.

  9. I have gotten away from my bread baking groups now that Matt is off at college and not around to eat it all…with just the two of us here, it seems like we never get through a whole loaf and efforts toward baking bread seem a bit of a waste. Might need to change that as I miss bread baking a lot. Your loaf looks fantastic. Those slices are making me study the recipe and thinking about heading to the kitchen to dig out my cloche.

  10. Stunning loaf – I printed the recipe even before I read the rest of the post :).

  11. What a lovely big loaf Liz, it looks perfect for dipping.

  12. That is a huge and beautiful loaf! I love a more pronounced flavor, but I bet the subtleness is nice, as well (and would be well appreciated by my husband).

  13. Love how this is made in a Dutch oven…we just got one from our wedding and I love any excuse to use it. Plus, making breads is one of my favorite things. Pinned this recipe!

  14. Oh what a lovely crust, color and rise on your bread! What a success!

  15. This is such a lovely recipe that I need to try. I love olives and olive oil as well. I bet I can use my tajine or tagen to prepare this loaf.

  16. Liz, this bread is beyond gorgeous and I love the texture. Definitely a must-make recipe.

  17. It looks AMAZING !!!
    Have no doubt – I’m making this

  18. I love that you chopped the olives. I usually see them whole or halved. This seems more elegant. GREG

  19. You’re right, olive and rosemary IS the magic combo. Love the way it filled your dutch oven–it’s the perfect loaf!

  20. That looks so good!
    Love bread a lot and especially the unique ones

  21. you really are the bread queen. This looks amazing and perfect for brunch or dinner with a salad. I love it

  22. I hate olives UNLESS they’re kalamata olives—I looove those and I love rosemary and I love bread! hip hip hoorayyyy

  23. Okay, maybe a cloche is the mysterious element needed to produce perfect breads like Liz Berg =) At any rate, your Bill-approved olive, rosemary accented bread is one to borrow your expression, “swoon over!”

  24. That is such a beautiful loaf of bread- I love the flavor of the olives in it! 🙂

  25. The only olive I remember from the 70’s was a green olive stuffed with a pimento and these olives were only brought out for very special occasions as they were a luxury item and they were not for children to woof down – they were strictly for guests! I do love rosemary and olive bread and I have the same blue dutch oven so I’m inspired to bake my own bread. I’m still not receiving notification of your posts so I don’t know what’s going on there xx

  26. What a gorgeous loaf of bread! The combination of rosemary with olives sounds amazing!

  27. I adore olive bread and I adore your blog which for some mysterious reason has stopped arriving in my inbox! Yours, along with a few others. I am resubscribing. You’ve missed me, right?

  28. OMGosh that looks delicious!!

  29. That is one amazing loaf Liz!!! So gorgeous! Your Dutch oven adaptation was perfect. I can’t wait to try this!

  30. What a cracker of a recipe, Liz! Lovely.

  31. That’s a lovely loaf, Liz. I don’t own a cloche either and have used my Dutch oven in the same way. Works great, doesn’t it?

  32. Wow this loaf is a beauty. I love making bread in my Le Crueset and you obviously make the right choice for a substitution. i’ll have to try this recipe.

  33. I have yet to conquer my fear of yeast but this is another recipe that is pushing me closer. Olives and rosemary are perfect together.

  34. Love that this is baked in a Dutch oven … I have always wanted to try this, but just haven’t yet … and now thinking I’ll be using your recipe to try my hand at it!

  35. Your rosemary bread would go so well working as a focaccia 😀

    Cheers
    Choc Chip Uru

  36. Oh how I need to make this bread!!! Bet your house smells fabulous for days after baking it.

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