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Rosemary Olive Artisan Bread has a beautiful crust with a chewy inside filled with olives and fresh rosemary. It is easy to make because there is no kneading required. The scent and taste of warm bread and the ease of this recipe will want you making this bread over and over again.
Ever since I have discovered bread baking lasting year, I have become addicted. There is something therapeutic about creating a loaf of bread with minimal ingredients. For a basic bread loaf, all you need is flour, yeast, salt, and water. I started with just that when I was learning. Even those turn out delicious but having add ins takes bread to a whole other level.
For this one, I chose olives and fresh rosemary. As the bread is baking, the rosemary definitely makes your home smell like the holidays. Once you learn to make this recipe, I promise you will want to bake bread over and over again.
What’s the trick to my crusty exterior? Using the dutch oven. I’ve made bread on sheet pan before and it turns out amazing. But using a dutch oven helps in keeping a beautiful shape to the bread without it spreading so much and gives this bread a beautiful golden crust. The trick is to preheat the empty dutch oven for a half hour before actually adding in the loaf. Trust me. Try it.
As to the add ins, I used regular black olives that I roughly chopped for this bread. I’ve had it with Kalamata olives and it tastes just as good. The Kalamata olives do add a little tangy flavor from the brine so be prepared but it tastes just as divine.
Want ideas for other add ins? Here are some of my favorites:
Sun Dried Tomatoes and Basil
Roasted Garlic and Herb
Pistachios and Dried Cranberries
Artichoke Hearts and Herbs
Rosemary Olive Artisan Bread
- In a large bowl or your stand mixer, activate yeast but combining it with sugar.
- Slowly pour in warm water and mix well with a whisk.
- Bloom for 15 minutes.
- Add in the flour, olives, herbs, garlic powder, butter, and finally salt. Mix until just combined.
- The dough should be very shaggy and sticky at this point.
- Transfer to a well oiled bowl and cover with saran wrap and let rise for 18-24 hours.
- Once it has proofed and risen, it should look loose and moist with lots of bubbles on the surface.
- When the dough is ready, preheat oven to 450 degrees F (232 degrees Celsius).
- Place a 6-8 quart dutch oven covered in the oven to preheat for 30 minutes.
- Meanwhile, place dough on well floured parchment paper and using plenty of flour on your hands, gently shape into a ball, tucking the ends at the bottom.
- Dust with a little more flour and loosely cover with a saran wrap or kitchen towel.
- Let the dough rise while the dutch oven is heating.
- When the dutch oven has heated, remove carefully from the oven. Remove the saran wrap or towel from the dough and using the ends of the parchment paper, carefully transfer the dough, still in the parchment, into the dutch oven.
- Cover the dutch oven and place in the oven for 30 minutes.
- After 30 minutes, remove the cover of the dutch oven and bake another 15 minutes.
- Remove the dutch oven from the oven.
- Let cool for 5 minutes then using the parchment paper, carefully transfer bread to wire rack and let cool at least 15 minutes before slicing it.
- Store in Ziploc bag or covered in saran wrap for up to 3 days. You can store in a linen towel but this will harden and dry out the inside of the bread quickly.
1. To make vegan, omit the butter. I have made it without and the taste is still amazing.
2. To cut the proof time in half, place dough in oven with the oven light on. Let rise for 6-8 hours before continuing with the baking steps.
3. Water should be warm to touch. If it is too cold, the yeast will not activate. If it is too hot, it will kill off the yeast before the bloom.
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