Rustic Rosemary Olive Artisan Bread A Flavorful Homemade Delight
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8slices
Calories 180
This homemade artisan bread combines fragrant rosemary and savory olives for a delicious, crusty loaf perfect for any occasion.
Ingredients
Wet Ingredients
0.75cupwarm water(around 70°F (21°C))
0.5teaspoonactive dry yeast
Dry Ingredients
1.67cupsall-purpose or bread flour(plus extra for dusting)
0.5teaspoonfine sea salt or kosher salt
0.75tablespoonfinely chopped fresh rosemary
Olives
0.75cupgreen olives, pitted, dried, and roughly chopped(use plain or lightly marinated in chili oil)
1tablespoonground flaxseed(optional, for dusting)
Instructions
Combine warm water and yeast in a bowl; let rest 10-15 minutes until foamy.
Whisk together flour, salt, and rosemary; let rest 10 minutes.
Add yeast mixture and olives to flour; mix until just combined and slightly sticky.
Let dough rise in a warm place until doubled, about 8-10 hours.
Shape dough into a ball, place seam side up in floured proofing bowl, cover, and refrigerate overnight or up to 48 hours.
Preheat oven with Dutch oven to 450°F (232°C). Invert dough onto parchment, sprinkle with flaxseed if using, score, and bake covered 30 min, then uncovered 15-20 min until golden. Cool before slicing.
Notes
For a crisper crust, preheat the Dutch oven thoroughly and ensure the dough is well scored.