Homemade Rosemary Green Olive Bread
Homemade bread that's crunchy on the outside, soft and chewy on the inside and flavored with rosemary and green olives.
servings: 4
total time: 3 hours 30 minutes
recipe by: Frankie
Ingredients
- 1 cup warm water
- 1 TBSP honey
- 1/4 oz packet active dry yeast
- 3 cups all-purpose flour
- 1 TBSP dried rosemary
- 1 tsp salt
- 1/2 cup chopped pimento stuffed green olives
- 1/2 tsp olive oil
Cool Tools For Your Kitchen
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Brabantia Fall Front Steel Bread Box - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
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All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
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Home Styles Kitchen Cart with Stainless Steel Top - SEE ON AMAZON
5-Shelf Adjustable, Heavy Duty Storage Shelving Unit - SEE MORE
Directions
- Add the water, honey, and yeast to a stand mixer bowl or large mixing bowl. Stir and let sit for 10 minutes, or until yeast begins foaming.
- Mix in the flour, rosemary, salt and olives and knead for 10 minutes with a stand mixer on low using a dough hook or knead by hand for 10 minutes.
- Add the oil to a separate large bowl. Form the dough into a ball and place in the bowl with the oil, roll dough around to completely cover in the oil. Loosely cover the bowl and let sit in a warm place and let rise until doubled, about 1 hour.
- Punch the dough down and let rise again 1 more hour.
- Line a baking sheet with parchment paper. Flatten out the dough, bring in the edges and tuck underneath to form the dough into a dome shape. Place the dough seam side down on the baking sheet lined with parchment paper, let rest, uncovered, for 30 minutes.
- Preheat the oven to 400°F.
- Cut a shallow X on the top of the dome and bake in the preheated oven for 45 minutes.
- Remove the bread from the oven and allow to cool 10 minutes before serving.
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