Olive and rosemary bread
A homemade bread with black olives and rosemary.
Active time30 min
Cooking35 min
Total4 hResting : 3 h
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Ingredients
- 8 g rosemary
- 300 ml water
- 500 g wheat flour
- 30 ml olive oil
- 10 g fresh baker’s yeast
- 150 g pitted black olives
- 8 g salt
Preparation
Dissolve the yeast in the lukewarm water, at about 30 degrees Celsius. Mix with the flour, salt and oil. Knead for 10 minutes. Drain and chop the olives, rinse and chop the rosemary, then incorporate them.
8 g rosemary300 ml water500 g wheat flour30 ml olive oil10 g fresh baker’s yeast150 g pitted black olives8 g salt- mixing bowl
- knife
Cover and leave to rise for 1 hour 30 minutes at room temperature, until the dough has noticeably increased in volume.
- tea towel
Gently knock back the dough, shape into a ball and place on a baking tray lined with baking paper. Cover and leave to rise for 1 hour. Preheat the oven to 210 degrees Celsius towards the end of this rise.
- baking tray
- baking paper
- oven
Slash the top of the loaf. Bake for 35 minutes at 210 degrees Celsius, until well browned and hollow-sounding underneath. Leave to cool on a wire rack for 30 minutes before slicing. Cut into 8 portions for the stated yield.
- oven
- knife
- wire rack
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration