Home vegan Olive Rosemary Bread

Olive Rosemary Bread

by Mihl

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.


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Joanne March 7, 2010 - 21:17

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

Mimi March 5, 2010 - 22:52

I love olive bread. Yours looks really tasty.

Jojo March 5, 2010 - 15:09

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.

YeastSpotting March 5, 2010 | Wild Yeast March 5, 2010 - 09:03

[…] Olive-Rosemary Bread […]

Vaishali March 4, 2010 - 22:49

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!

Andrea March 4, 2010 - 19:46

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!

Monica March 3, 2010 - 10:10

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

mihl March 3, 2010 - 10:34

They are just some regular olives in brine.

Mike K March 3, 2010 - 04:56

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

Melisser March 2, 2010 - 23:47

Ooh, lovely!

jessy March 2, 2010 - 18:13

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!

Vegan Thyme (Kelly) March 2, 2010 - 17:11

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!

Jes March 2, 2010 - 04:07

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

Trinity (of haiku tofu) March 2, 2010 - 03:52

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

Tiffany March 1, 2010 - 21:55

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

BitterSweet March 1, 2010 - 21:12

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. :)

Jessica March 1, 2010 - 20:13

Olive rosemary bread is the BEST! Yours looks yummy.

Josiane March 1, 2010 - 20:08

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

Afsoon March 1, 2010 - 17:59

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

Comments are closed.

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