Whether you mix the bread in a bread machine or by hand, this kalamata olive bread with rosemary is a fabulous bread for any olive lover!
If your child loves a particular food or recipe, you find yourself bending over backwards to make the dish that brings them so much happiness. Middle-Child is very vocal about his likes and dislikes.
When he likes something he LOVES it, and I’m sorry for you if you serve him something he doesn’t like. Middle-Child is obsessed with pickles, olives, artichokes and hearts of palm.
Kalamata Olive And Rosemary Boule
When Santa comes to visit every Christmas, a small jar of olives is always found in his stocking. When family members come over to our house, they bring him olives or pickles, and get a big hug and smile in return.
One of his favorite breads is, you guessed it, olive bread. But after shelling out $5 at my local Albertsons for a small round of olive bread, I finally began baking my own.
My main motivation was remembering that I had my mother’s old bread machine tucked away in the cabinets. If the machine did all the hard work, it would save me oodles of time and frustration!
Rosemary Bread Recipe With Kalamata Olives
The first time I made olive bread in a bread machine I wasn’t so successful. I added the olives too late and they were baked all clumped together on the bottom of the loaf.
My second loaf proved a success, but I didn’t like the looks of the bread machine loaf. Also, the olive bits were so small and the bread was purple. But, it tasted great.
I also didn’t like the shape of the loaf and I wanted a crunchier crust. I wanted a traditional artisanal olive bread boule, a round loaf.
Green Olive And Herb Sourdough Bread
I decided to use the bread machine to mix my bread dough and let it rise in there. After awhile, I ended up ditching the machine altogether.
I actually enjoy kneading bread – it’s relaxing and therapeutic to transform a gloppy sticky mess into a smooth ball of bread dough.
Years later we bought an oven that has a proof setting – score! Instead of hunting around for a warm place for my bread to rise, I stick in the oven, set it to proof and let it do it’s magic. It takes about 2 hours for the dough to double in size.
Olive Rosemary French Toast From Lana's Cooking
I baked the bread in a 400ºF oven for 20 minutes. the result was a whiter bread with big chunks of olives mixed into it. This was exactly what I wanted in an olive bread.
Every time I make this bread it is gone within 24 hours. My boy tells me it is even better than what I get at the store’s bakery. You can use regular all purpose flour or bread flour.
Feel free to use green olives if you prefer them to kalamata olives. Both are delicious in baked bread. Skip the rosemary if you want, but it really adds tremendous flavor that compliments the olive.
Rosemary Olive Oil Bread Recipe
1. In a small bowl mix together yeast and warm water. Let it rest for 5 to 7 minutes until yeast is foamy. If using instant yeast combine yeast with flour.
2. In a larger bowl whisk together flour, sugar, rosemary, and salt. Create a well in the center of the bowl and pour in 2 olive oil and foamy yeast mixture.
3. Using a fork at first, start mixing dry ingredients into wet ingredients until a coarse dough is formed. Using well-floured hands, continue to mix dough until a rough ball is formed.
Rosemary Bread Machine: An Artisan Recipe
4. Turn dough onto a lightly floured work surface, and knead adding in the chopped olives as you work. Continue to sprinkle in more flour (up to ¼ cup) while you knead until dough is smooth and not sticky, about 10 minutes.
5. Place dough ball onto a baking sheet with a silicone baking mat, cover with a clean kitchen towel, and place in a warm area to rise until it doubles in size, about 2 to 3 hours.
Whenever I bake a loaf, Middle-Child eats olive bread with dinner. He eats olive bread sandwiches for lunch. He even eats olive bread for breakfast or as a snack.
Sourdough Ciabatta Bread With Fresh Rosemary And Kalamata Olives (added Yeast)
Honestly you can enjoy olive bread a hundred different ways. You can enjoy it alone or with some butter. You can serve it as an appetizer and dip it in some extra olive oil and balsamic vinegar. Serve it with soup, slice it to make sandwiches, serve with salad, pasta, roast chicken… you name it!
In our house, olive bread is eaten within 24 hours of baking. So leftovers are never a problem. But if you find yourself with leftovers, wrap it You can also freeze olive bread. Wrap the bread in in freezer safe resealable bags and remove any excess air. Bread can be frozen for up to 2 months.
The traditional way to store fresh bread, like olive bread, is to wrap it in a clean dish towel or paper bag and keep it in a dry place You can wrap bread in plastic of foil which keeps the bread soft long, but also softens the outer crust. My work around for this is to toast the bread in my toaster oven to crisp the outer crust again.
Bread Machine Kalamata Olive Bread Recipe
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1. In a small bowl or measuring cup mix together the yeast and warm water. Let it rest for 5 to 7 minutes until yeast is foamy.
2. In a larger bowl whisk together flour, sugar, rosemary, and salt. Create a well in the center of the bowl and pour in 2 tablespoons olive oil and foamy yeast mixture.
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7. Remove the towel and cut two lines into dough. Brush with 1 teaspoon of olive oil and bake until bread is golden, about 15 to 20 minutes.
PSIf you try this recipe, why not leave a star rating in the recipe card right below and/or a reviewin the comment sectionfurther down the page? I always appreciate your feedback.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
If you’ve been reading this blog for some time, you may have noticed that my favorite food in the entire world is bread. Nothing beats a warm slice out of the oven with some salty butter or olive oil.
No Knead Olive Bread: Make It In Your Dutch Oven
Unfortunately, in the area where I live, there are no good bakeries around. My daughter has been asking for a nice baguette and frankly, we’re still searching for a decent loaf.
This delectable Rosemary Olive Bread Recipe tastes amazing. Crusty on the outside, chewy on the inside, and full of flavor. Slice the bread and use it on sandwiches, canapes, or by itself dipped in olive oil.
For this recipe, I used Mediterraneanolives. The dark Kalamata is soft, briny, and has amazing flavor. You can also use Spanish green olives or your favorite kind.
Rosemary Kalamata Olive Batard
The downside? It utilizes the same method as my no kneadcrusty breadwhich requires less yeast and a longer proofing time. It’s worth it I promise!
If you’re in hurry for bread try his herbed crock pot bread recipe, it’s ready in less than 2 hours from start to finish.
The secret of the wonderful crust is to bake it in a dutch oven. It makes such a difference! Ever since I learned this trick I will never go back to a regular sheet pan again.
Kalamata Olive And Rosemary Bread
I hope you can try this delicious Rosemary Olive Bread Recipe at home. If you do, please upload a pic on Instagram and tag me @ or use the hashtag #LivingSweet. I promise to repost it.
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