I just whipped up this rosemary olive bread with bread flour, salt, sugar, yeast, extra virgin olive oil, fresh rosemary, and olives, and even though getting that dough smooth was a bit of a hassle sometimes its herby aroma and crusty goodness made the whole mess totally worth it.

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I think my Homemade Rosemary Olive Bread 2 is a simple yet nutritious recipe. I mix quality bread flour with salt, sugar and active dry yeast in lukewarm water.

I add extra virgin olive oil, finely chopped rosemary and pitted olives for flavor. Its a balanced bread high in carbs and low in fat.

Ingredients

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Bread Flour: Provides essential carbohydrates that give energy and create a perfect, sturdy bread structure.
Salt: Enhances flavor profoundly and regulates yeast fermentation to produce a balanced taste.
Sugar: Adds a mild sweetness and helps yeast activate, contributing to dough rising magic.
Yeast: Encourages dough to rise, forming a light and airy bread texture full of charm.
Extra Virgin Olive Oil: Adds healthy fats and moisture while enhancing the overall flavor with

Ingredient Quantities
- 4 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups lukewarm water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1/3 cup pitted and chopped olives
How to Make this

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1. In a small bowl, mix the 1 1/2 cups of lukewarm water with 1 teaspoon of sugar and 2 1/4 teaspoons of active dry yeast. Let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, combine 4 cups of bread flour and 1 teaspoon of salt.

3. Pour the yeast mixture into the flour mixture along with 2 tablespoons of extra virgin olive oil.

4. Add in 2 tablespoons of finely chopped fresh rosemary and 1/3 cup of pitted chopped olives.

5. Stir everything together until a rough dough forms.

6. Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth and a bit stretchy.

7. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

8. Punch down the dough to get rid of extra air and shape it into a round loaf.

9. Place the shaped dough on a lightly greased baking pan and let it rest for another 20 to 30 minutes.

10. Preheat the oven to 425°F and bake the loaf for 25-30 minutes until the crust is golden and the bread sounds hollow when tapped. Enjoy your homemade rosemary olive bread!

Equipment Needed

1. Small bowl – for dissolving yeast, sugar, and water together
2. Large bowl – to mix the dry ingredients and combine with liquid ingredients and add-ons
3. Measuring cups – to accurately measure 1 1/2 cups lukewarm water and other liquid ingredients
4. Measuring spoons – for 1 teaspoon sugar, 2 1/4 teaspoons yeast, 1 teaspoon salt, and 2 tablespoons oil
5. Whisk or fork – to lightly mix the yeast, water, and sugar
6. Knife and cutting board – to finely chop the fresh rosemary and to chop olives
7. Clean cloth – to cover the bowl while the dough is rising
8. Lightly floured surface – such as a countertop or board for kneading the dough
9. Baking pan – to place the shaped dough before its final rise
10. Oven – preheated to 425°F for baking the loaf

Each item is essential, like getting the right nutritional balance in a meal, where every piece has its own role in making the final product work properly.

FAQ
- Q: How long does it take to make the dough and bake it?
  A: It usually takes around 10-15 minutes to mix the ingredients and then about 1 to 1.5 hours since you need to let the dough rise and then bake it for roughly 30 minutes.
- Q: Can I use all-purpose flour instead of bread flour?
  A: Yeah you can but bread flour is better for the chewy texture cause it has more gluten, so its advised to use it if you can.
- Q: Is it okay to substitute dried rosemary if i dont have fresh?
  A: Sure, you can, but use only half the amount of dry herb compared to fresh as dried herbs are more potent.
- Q: How do I know the bread is done baking?
  A: The crust should be a nice golden brown and if you tap the bottom it should sound hollow, which means its properly baked.
- Q: What is the best way to store any leftover bread?
  A: Store it in an airtight container at room temp and it should last about 2 to 3 days, or you can freeze slices for later.
Homemade Rosemary Olive Bread 2 Recipe Substitutions and Variations
- Bread Flour: Try using all-purpose flour instead, but you might need to tweak the water amount a little bit.
- Active Dry Yeast: You can use instant yeast in its place, just use about 25% less than the recipe calls for.
- Extra Virgin Olive Oil: If you run out, a light vegetable oil or even a milder olive oil can work as a substitute.
- Fresh Rosemary: Dried rosemary can be used, just use about one third of the measured amount to get a similar flavor.
Pro Tips

Here’s a few pro tips that might help you nail this rosemary olive bread recipe:

1. Make sure your water is really just lukewarm before mixing with the yeast. If it’s too hot, it can kill the yeast, and if it’s too cold, your dough might not rise as well as you’d like.

2. While kneading is important, dont overdo it. Knead it long enough to get a smooth, stretchy dough, but if you over-knead it it might turn out too tough and dense.

3. Let your dough rise somewhere warm and draft free. I found that covering the bowl with a damp cloth helps it keep moisture and prevents a hard crust from forming on the dough during the rise.

4. If you really want a flavor boost, consider tossing in a few extra olives or even a pinch more rosemary after the dough has come together. It adds some extra punch without messing with the texture too much.

Alright, now check out this slightly informal, human-sounding version of the recipe instructions:

In a small bowl, mix the 1 1/2 cups of lukewarm water with 1 teaspoon sugar and the 2 1/4 teaspoons of yeast. Let it sit for about 5 minutes til it gets kinda frothy. Then, grab a large bowl and toss in 4 cups of bread flour with 1 teaspoon salt. Now, pour your frothy yeast mixture into the flour along with 2 tablespoons of extra virgin olive oil. Next, stir in 2 tablespoons of finely chopped fresh rosemary and 1/3 cup of chopped olives. Mix everything until you end up with a rough dough.

Dump the dough out on a lightly floured surface and knead it for about 8 to 10 minutes until it’s smooth and a bit stretchy (you dont need to be a pro at this). Then, put the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot for roughly an hour, or until it doubles in size. Once it’s risen, punch it down to release that extra air, shape it into a round loaf, and let it rest on a greased baking pan for about 20 to 30 minutes.

While that’s happening, preheat your oven to 425°F. Then bake the dough for 25-30 minutes until the crust appears golden and sounds hollow when tapped. Enjoy your homemade rosemary olive bread, and happy baking!

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Homemade Rosemary Olive Bread 2 Recipe

My favorite Homemade Rosemary Olive Bread 2 Recipe

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Equipment Needed:

1. Small bowl – for dissolving yeast, sugar, and water together
2. Large bowl – to mix the dry ingredients and combine with liquid ingredients and add-ons
3. Measuring cups – to accurately measure 1 1/2 cups lukewarm water and other liquid ingredients
4. Measuring spoons – for 1 teaspoon sugar, 2 1/4 teaspoons yeast, 1 teaspoon salt, and 2 tablespoons oil
5. Whisk or fork – to lightly mix the yeast, water, and sugar
6. Knife and cutting board – to finely chop the fresh rosemary and to chop olives
7. Clean cloth – to cover the bowl while the dough is rising
8. Lightly floured surface – such as a countertop or board for kneading the dough
9. Baking pan – to place the shaped dough before its final rise
10. Oven – preheated to 425°F for baking the loaf

Each item is essential, like getting the right nutritional balance in a meal, where every piece has its own role in making the final product work properly.

Ingredients:
- 4 cups bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups lukewarm water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1/3 cup pitted and chopped olives
Instructions:

1. In a small bowl, mix the 1 1/2 cups of lukewarm water with 1 teaspoon of sugar and 2 1/4 teaspoons of active dry yeast. Let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, combine 4 cups of bread flour and 1 teaspoon of salt.

3. Pour the yeast mixture into the flour mixture along with 2 tablespoons of extra virgin olive oil.

4. Add in 2 tablespoons of finely chopped fresh rosemary and 1/3 cup of pitted chopped olives.

5. Stir everything together until a rough dough forms.

6. Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth and a bit stretchy.

7. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

8. Punch down the dough to get rid of extra air and shape it into a round loaf.

9. Place the shaped dough on a lightly greased baking pan and let it rest for another 20 to 30 minutes.

10. Preheat the oven to 425°F and bake the loaf for 25-30 minutes until the crust is golden and the bread sounds hollow when tapped. Enjoy your homemade rosemary olive bread!