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This amazing Rosemary Olive Bread Recipe has a nice crust on the outside and chewy on the inside. Better than any bakery. Enjoy a few slices with olive oil.

Rosemary Olive Bread Recipe

This amazing Rosemary Olive Bread Recipe has a nice crust on the outside and chewy on the inside. Better than any bakery. Enjoy a few slices with olive oil

Course Bread
Keyword artisan bread, bread, crusty bread, no knead bread
Prep Time 15 minutes
Cook Time 50 minutes
Proofing Time 12 hours
Total Time 13 hours 5 minutes
Servings 16 servings
Calories 92 kcal
Author Tiffany Bendayan

Ingredients

  • 3 cups Bread Flour
  • 1 2/3 cups Water room temperature
  • 1/2 teaspoon Instant Yeast
  • 1 1/2 teaspoons Salt
  • 1/2 cup Kalamata Olives chopped
  • 1 tablespoon Fresh Rosemary chopped
US Customary - Metric

Instructions

  1. In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined

  2. Add the rosemary and olives. Mix it in the dough

  3. Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours at room temperature

  4. Preheat oven to 450 degrees Fahrenheit

  5. Place a dutch oven with lid inside the oven to preheat for 30 minutes

  6. Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape

  7. Make 3 shallow slits at the top the bread

  8. Cover the bread with a clean kitchen towel while the dutch oven preheats

  9. Carefully, place the dough inside the preheated dutch oven. Cover with lid

  10. Bake for 30 minutes

  11. Remove the lid and bake for 10-15 minutes more or until browned on top and crusty

  12. When ready, place the bread on a cooling rack 

  13. Enjoy!

Nutrition Facts
Rosemary Olive Bread Recipe
Amount Per Serving
Calories 92 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 285mg12%
Potassium 27mg1%
Carbohydrates 17g6%
Protein 3g6%
Vitamin A 20IU0%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.