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

Cook Time 50

Proofing Time 12

Total Time 13 5

Servings servings

Calories 92kcal

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

In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined
Add the rosemary and olives. Mix it in the dough
Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours at room temperature
Preheat oven to 450 degrees Fahrenheit
Place a dutch oven with lid inside the oven to preheat for 30 minutes
Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape
Make 3 shallow slits at the top the bread
Cover the bread with a clean kitchen towel while the dutch oven preheats
Carefully, place the dough inside the preheated dutch oven. Cover with lid
Bake for 30 minutes
Remove the lid and bake for 10-15 minutes more or until browned on top and crusty
When ready, place the bread on a cooling rack
Enjoy!

Nutrition