Olive Rosemary Bread

This bread is made from whole spelt flour and all-purpose flour. I used a 8 x 8 inch pan for it and this almost turned the loaf into a flat bread. It looks similar to focaccia. But this bread is a bit  thicker than the Italian flat bread. Also, both the olives and the rosemary are incorporated into the bread rather than used as a topping.

Already sliced

Olive-Rosemary Bread

250 g whole grain spelt flour
250 g all-purpose flour
10 g salt
10 g fresh yeast (or 3 g instant yeast)
330 g water
2 teaspoons dried rosemary
130 g black olives, pitted
1 teaspoon olive oil, for sprinkling
coarse sea salt, for sprinkling
fresh rosemary, for sprinkling

In a large bowl, combine flours, salt, yeast, water, and rosemary. Mix until a dough forms. Knead for ten minutes until the dough is elastic. Because of the spelt flour, it will probably still be a little bit sticky. Let rise in a warm place, for one hour.
Grease a 8 x 8 inch pan with olive oil.
Add the olives to the dough and knead until well incorporated. Press the dough into the pan, sprinkle with olive oil, salt, and rosemary. Let rise until doubled in size, about an hour. Meanwhile preheat oven to 200°C (400°F). Bake for 30 minutes, or until golden-brown. The bread should sound hollow when tapped.

The whole loaf.

This entry was submitted to YeastSpotting.

19 Comments

  • 8 years ago

    Wow this is a really beautiful loaf! I love that you put the olives and rosemary right in there.

  • Mimi
    8 years ago

    I love olive bread. Yours looks really tasty.

  • 8 years ago

    That looks delicious. I love olives and rosemary and I’ve been trying to eat more spelt bread, I’m totally going to have to try this recipe.

  • […] Olive-Rosemary Bread […]

  • 8 years ago

    Mihl, you come up with the greatest recipes. What a great idea this is, and I can just imagine the intoxicating fragrance of rosemary as this bread bakes!

  • 8 years ago

    Whenever I see your breads I want to run to the kitchen and bake some and I will probably add olives to my next loaf!

  • 8 years ago

    That bread is gorgeous. What type of black olives are those? Kalamata? Or just stock standard?

    • 8 years ago

      They are just some regular olives in brine.

  • 8 years ago

    This bread is beautiful! Thanks for providing the recipe. The same goes for the cheesecake from the previous post – yum!

  • 8 years ago

    Ooh, lovely!

  • 8 years ago

    rosemary and olives are such a grea pair, Mihl! i love that you used some spelt flour in there, too. dan loves spelt flour – he says it has a more nutty taste than whole wheat flour. i’m gonna see if i can de-glutenize this recipe – it looks wonderful and i’d love to give it a go!

  • 8 years ago

    Two of my favorite taste treats here: rosemary and olives–lovely bread! My pantry is full of spelt flour for some reason, so I need to crank out a good spelt-bread soon–this inspires, as always!

  • 8 years ago

    Beautiful bread! Olive bread is definitely one of my favorites.

  • So beautiful! I am a huge fan of olive bread- can’t wait to make this.

  • 8 years ago

    Oh man, I love olives…and bread…and olive bread. Yum.

  • 8 years ago

    I’m usually not real big on olives, but I’ve recently been craving them, and especially paired with a homemade bread. This sounds like the manifestation of that craving right here! Consider it bookmarked. :)

  • 8 years ago

    Olive rosemary bread is the BEST! Yours looks yummy.

  • 8 years ago

    This recipe sounds great, and the resulting bread delicious! I have a feeling it’ll be on my table sometime soon…

  • 8 years ago

    so simple and easy! reminds me of a recipe in one of my 1950s cookbooks

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