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Rustic Rosemary Olive Loaf

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 180
A flavorful, crusty bread infused with fresh rosemary and black olives, perfect for sharing.

Ingredients

Dough

  • 2 cups all-purpose flour (plus more for shaping)
  • 1 cup bread flour
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 3 tablespoons finely chopped fresh rosemary
  • 1.5 teaspoons active dry yeast
  • 1.5 cups warm water (about 110 to 115F)
  • 3 tablespoons olive oil
  • 0.5 cup black olives, rinsed, pitted and sliced

Instructions 

  • Mix flours, sugar, salt, and yeast in a large bowl.
  • Add warm water and olive oil; stir until a sticky dough forms.
  • Stir in olives, cover, and let rise 6-12 hours until bubbly and flattened.
  • Preheat oven to 450F and heat Dutch oven for 30 minutes.
  • Punch down dough, shape into a ball on floured parchment, let rest 30 minutes.
  • Transfer dough to Dutch oven, slash top, cover, and bake 45 minutes covered, then 15-20 minutes uncovered until golden.

Notes

Use a sharp slash on top for a rustic look and better crust.
Calories: 180kcal
Cost: $15
Course: Bread
Cuisine: American
Keyword: bread, Olives, Rosemary