Are you craving the warm, comforting aroma of freshly baked bread? Imagine sinking your teeth into a crusty loaf, bursting with the fragrant herbs of rosemary and the salty burst of olives. This Rosemary Olive Bread recipe is your ticket to that satisfying experience. It's easier than you think to make this delicious homemade bread, perfect for a simple weeknight meal or a sophisticated weekend brunch. Let's get baking!
Ingredients:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- 3 tablespoons olive oil, plus extra for greasing
- 1 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
- ½ cup pitted Kalamata olives, roughly chopped
- 2 tablespoons fresh rosemary, chopped
Instructions:
Step 1: Activate the Yeast
In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic, leading to a perfectly risen loaf.
Step 2: Combine Wet Ingredients
Stir in olive oil and salt to the yeast mixture. The olive oil adds richness and moisture to the bread, contributing to a softer crumb.
Step 3: Add Dry Ingredients
Gradually add flour, mixing until a shaggy dough forms. Don't worry if it seems a little sticky at this stage – that's perfectly normal.
Step 4: Incorporate Olives and Rosemary
Gently fold in the chopped olives and rosemary. The robust flavor of Kalamata olives pairs beautifully with the aromatic rosemary. Feel free to experiment with other herbs like thyme or oregano for variations.
Step 5: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Kneading develops the gluten in the flour, resulting in a chewier texture. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 6: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (turned off) is a great place for this.
Step 7: Shape and Second Rise
Punch down the dough to release the air. Shape it into a round or oval loaf and place it in a greased 9x5 inch loaf pan. Cover and let rise for another 30-45 minutes.
Step 8: Bake the Bread
Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Use a bread thermometer for the most accurate result.
Step 9: Cool and Enjoy
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the inside to finish baking and prevents a soggy bottom.
Cooking Tips for the Best Rosemary Olive Bread:
- Use fresh ingredients: Fresh rosemary and high-quality olive oil significantly impact the flavor.
- Don't overknead: Overkneading can result in a tough loaf.
- Check for doneness: Use a bread thermometer to ensure the bread is fully baked.
Variations:
- Sun-dried tomatoes: Add ½ cup of sun-dried tomatoes along with the olives for a burst of sweet and savory flavor.
- Different olives: Experiment with other types of olives, such as Castelvetrano or green olives.
- Cheese: Incorporate shredded Parmesan or Asiago cheese into the dough for an extra layer of flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 150-200 Fat: 5-8g Protein: 4-6g Carbohydrates: 25-30g
This Rosemary Olive Bread recipe is a delightful addition to your repertoire of easy recipes and healthy meals. The beautiful aroma filling your kitchen while it bakes is reward enough! Enjoy this delicious homemade bread – perfect for quick dinner ideas or a special occasion. It's one of the best recipes you'll find for satisfying homemade cooking.