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Sliced Rosemary Olive Bread on a small, white ceramic plate

Rosemary Olive Bread

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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, like what wafts from the bread basket at a top-notch Italian restaurant. And now you can make it at home!

Rosemary Olive Bread in a blue Dutch oven

Rosemary Olive Bread

Growing up, I would have balked at a slice of bread speckled with Kalamata olives. Granted, I was a fan of the humdrum olives of the ’70s. Dumped out of a can or jar onto a crudité platter for the holidays, olives always trumped radishes and celery.

But it was decades later that I had my first bite of an olive studded bread. It took me a moment to decipher the mystery flavor, but I was an instant fan. I was thrilled when I baked up this rosemary olive bread at home!

Rosemary Olive Bread slices on a white plate with fresh rosemary and olives

Olive Yeast Bread Recipe

The yeast bread 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.

A Few Tips for Making a Yeast Bread

  • Make sure your yeast hasn’t expired. It’s no fun to go through all the work of making a loaf of bread to find out the yeast wasn’t fresh, so check the date on the package. When in doubt, buy new yeast.
  • Proof your bread in a warm area in your kitchen. PRO-Tip: 80 degrees is the ideal temperature for proofing bread. If your oven has a “proof” setting, you’re in luck. If not you can add a pan of very hot water to your oven to warm the space for your bread to rise. Check the temperature of your proofing site to make sure it’s not too hot.
  • Forcing your dough to rise will result in a substandard loaf. Forcing is when you place the dough in a spot that’s warmer than 110-115 degrees.
  • Do not add in too much flour, just enough so your loaf is not too sticky. The amount will vary depending on the humidity of your locale. Usually, a range is given, so don’t assume you need to add all the flour.
  • If you have a powerful mixer with a dough hook, it makes easy work of the kneading process. Your dough is ready when it’s elastic and smooth.
  • PRO-Tip: Bake your bread until the internal temperature is 190 degrees.

Overhead view of Rosemary Olive Bread in a Dutch oven

Bread Dipping Oil

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 beside 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 of this Rosemary Olive Bread in seasoned extra virgin olive oil.

To make a bread dipping oil, pour a robust extra virgin olive oil onto saucers or shallow dishes. Generously sprinkle with seasoning salt, I used Morton’s Nature’s Seasoning. Then sprinkle with Italian Herbs (I use Penzey’s brand). Feel free to add a pinch of crushed red pepper flakes if you want some heat or any of your favorite herbs.

Add even more olives for a bigger punch of olive flavor. This recipe bakes into quite a large loaf and it could handle even sliced olive to provide more intense olive flavor. Though that might backfire as the more subtle olive taste was Bill approved! But he could surprise me again.

Rosemary Olive Bread in a wicker basket

More Bread You’ll Love:

This bread was originally shared in February 2015. Photos and text were updated in 2020.

Sliced Rosemary Olive Bread on a small, white ceramic plate

Rosemary Olive Bread

Rosemary and kalamata olives flavor this crusty loaf with a tender crumb. Adapted from Williams-Sonoma Kitchen.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 1 large loaf


  • 2 1/2 teaspoons instant yeast (Red Star Premium preferred)
  • 2 cups lukewarm water
  • 1/2 cup (or more---feel free to double!) pitted and chopped or sliced Kalamata olives
  • 5 cups bread flour, plus more for kneading and dusting
  • 1 cup whole wheat flour
  • 1 tablespoon chopped fresh rosemary
  • 2 1/2 teaspoons salt


  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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 244Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 446mgCarbohydrates: 49gFiber: 3gSugar: 0gProtein: 9g


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43 comments on “Rosemary Olive Bread”

  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. 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 😀

    Choc Chip Uru

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

  37. I’ll be adjusting this recipe for my bread machine soon-thanks:@)

  38. Liz, this is gorgeous! I love cooking in my Dutch ovens, and yet I’ve never made bread in them. And I love olives and rosemary together in one recipe. So I’m totally in! 🙂 ~Valentina

  39. Hi Liz. I really like your bread making tips. And I make a bread that’s very similar to this. It’s absolutely delicious and one of our favorites.

  40. What a beautiful bread. And the slices are so pretty. I can just imagine the aroma…

  41. Yum!!! That bread looks and sounds perfect. I love savoury tasting breads like this and especially when slathered with butter!

  42. What a gorgeous loaf! I cannot wait to try this bread. Pass the butter and a knife – dinner solved 😉 Pinned to make soon!

  43. Dear Liz, baking bread at home is always an exceptionally wonderful activity (if you asked me) – and absolutely nothing beats freshly baked bread. The idea to bake this Rosemary Olive Loaf in your Le Creuset Dutch oven is fabulous, I know that it is perfect for baking bread (I have tried it too in the past). Wonderful presentation too!

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