I love that deli bread with olives in it… it’s really good. Anyway, I have been thinking about baking some bread the last few days -especially since I have some time over the holiday! I saw I had some olives in the fridge so I decided tonight was the perfect time to make an olive bread – a first for me…. so I found this recipe online…I think I would omit the salt next time as the olives are plenty salty- but it’s really good bread with eggs for breakfast! This is also good for grilled cheese with some tomato slices…. the bread slices for sandwiches really nicely!

the original recipe is below:

Rosemary Olive Bread
3 cups bread flour (ap will work fine, too)
1 tbsp sugar
1 tbsp salt
3/4 cup warm water
1 tbsp active dry yeast
1/4 cup olive oil
1 1/2 tbsp coarsely chopped fresh rosemary
1/2-1 cup Kalamata olives, pitted and coarsley chopped

Combine yeast and warm water until yeast becomes creamy, about 10 minutes.

Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.

Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour. Preheat oven to 400F.

Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread ligtly with flour, slash the top and put into the oven.

Bake for 35-45 minutes, until bottom sounds hollow when tapped. Place on a wire rack to cool.


I haven’t tried this other recipe yet, but it looks good too! šŸ™‚