Bread with olives and rosemary
12 servings
40 minutes
Bread with olives and rosemary is a fragrant creation of Italian cuisine that combines rustic simplicity with exquisite flavor. The history of this bread dates back to traditional artisan bakeries in Italy, where the combination of aromatic herbs and olives became a symbol of cozy family dinners. The golden crust, soaked in olive oil, is crispy and enticingly aromatic, hiding a soft, airy crumb inside with subtle notes of rosemary and the zestiness of olives. It can be served warm with soups and salads or used as a base for sandwiches with cheese and sun-dried tomatoes. This bread pairs perfectly with a glass of good wine and creates an atmosphere of Mediterranean feasting where every bite is filled with sunshine and warmth.
1
Sift the flour into a bowl.
- Premium wheat flour: 2 glasss
- Rye flour: 0.5 glass
2
Add yeast, sugar, rosemary, oil (choose a tasty one! olive, flaxseed, I have corn), and mix.
- Dry yeast: 11 g
- Sugar: 0.5 teaspoon
- Dried rosemary: 1 teaspoon
- Vegetable oil: 3 tablespoons
3
Carefully pour in warm water and knead the dough, adding salt.
- Water: 1 glass
- Salt: 0.5 teaspoon
4
We mix in the finely chopped olives.
- Olive: 10 pieces
5
We leave the dough in a warm place to rise for about 35-40 minutes.
6
When the dough has risen, we knead it by hand and shape it into a loaf.
7
We grease the top with oil, sprinkle with salt, rosemary, and olives.
- Vegetable oil: 3 tablespoons
- Salt: 0.5 teaspoon
- Dried rosemary: 1 teaspoon
- Olive: 10 pieces
8
Send to the oven preheated to 180 degrees for 35-40 minutes.
9
Take it out and let it cool (if you can wait, of course).