Rosemary bread without olives
An olive oil and rosemary loaf with two rises, baked as a round loaf without black olives in the dough.
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
- 8 g salt
Preparation
Dissolve the yeast in lukewarm water at about 30 °C. Mix with the flour, salt and oil. Knead for 10 minutes. Rinse and chop the rosemary and work it into the dough.
8 g rosemary300 ml water500 g wheat flour30 ml olive oil10 g fresh baker’s yeast8 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