Ingredients
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups (295ml) warm water
- 2 tablespoons olive oil, plus more for brushing
- 2 tablespoons chopped fresh rosemary
- 1 cup (150g) pitted green olives, coarsely chopped
Instructions
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In a large bowl, whisk together the flour, salt, sugar, and yeast. Create a well in the center and pour in the warm water and olive oil.
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Using a wooden spoon or your hands, gradually mix the dry ingredients into the wet ingredients until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Add the chopped rosemary and olives during the last minute of kneading, incorporating them into the dough.
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Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Punch down the risen dough to release the air bubbles, then shape it into a round or oval loaf.
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Transfer the shaped loaf to a parchment-lined baking sheet or a greased loaf pan. Cover and let it rise for another 30 minutes.
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Preheat your oven to 375°F (190°C).
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Brush the top of the loaf with olive oil and score the top with a sharp knife or lame if desired.
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Bake the rosemary olive bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
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Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Enjoy a warm slice of this aromatic rosemary olive bread with a drizzle of olive oil or your favorite dipping sauce for a delightful and comforting treat!
