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Rosemary Olive Bread

Maria G. Brooks
This Rosemary Olive Bread is a no-knead, artisan-style loaf bursting with flavor from fresh rosemary and briny olives. With a crispy crust and a soft, airy interior, it’s perfect for pairing with soups, cheese platters, or simply dipping in olive oil. Baked in a Dutch oven, this bread delivers bakery-quality results with minimal effort.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine European, Mediterranean
Servings 10 slices
Calories 200 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or spatula
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Dutch oven (with lid, 5-6 qt)
  • 1 Parchment Paper Sheet
  • 1 wire cooling rack

Ingredients
  

For the Dough:

  • 3 ½ cups 440g bread flour
  • 1 ½ teaspoons salt
  • 2 teaspoons instant yeast
  • 1 ⅓ cups 320ml warm water (about 110°F/45°C)
  • 2 tablespoons olive oil
  • ½ cup pitted olives chopped (black or green)
  • 1 tablespoon fresh rosemary chopped

For Topping (Optional):

  • Extra rosemary sprigs
  • Sea salt flakes
  • Olive oil drizzle

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, whisk together the bread flour, salt, and yeast.
  • Add the warm water and olive oil, stirring with a wooden spoon or spatula until a sticky dough forms.
  • Fold in the chopped olives and fresh rosemary, ensuring even distribution.

Step 2: First Rise

  • Cover the bowl with plastic wrap or a clean towel.
  • Let the dough rise at room temperature for 1 to 2 hours, or until doubled in size.

Step 3: Shape the Dough

  • Lightly flour a work surface and gently turn out the dough.
  • Using floured hands, shape it into a round loaf by folding the edges toward the center.
  • Let it rest for 15-20 minutes while preheating the oven.

Step 4: Preheat the Oven & Dutch Oven

  • Preheat the oven to 450°F (230°C).
  • Place a Dutch oven (with its lid) inside the oven and heat for 30 minutes.

Step 5: Bake the Bread

  • Carefully transfer the dough onto a piece of parchment paper.
  • Remove the hot Dutch oven from the oven, place the dough inside, cover with the lid, and bake for 30 minutes.
  • Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.

Step 6: Cool & Serve

  • Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before slicing.
  • Enjoy warm or toasted with butter, olive oil, or your favorite spreads!

Notes

  • For a stronger rosemary flavor, add an extra teaspoon of chopped rosemary to the dough.
  • For a crunchier crust, let the bread cool in the oven with the door slightly open for 10 minutes after baking.
  • You can replace part of the flour (½ cup) with whole wheat flour for a nuttier flavor.
  • If using active dry yeast instead of instant yeast, dissolve it in the warm water with a pinch of sugar before adding it to the flour.
  • For a longer fermentation, let the dough rise in the refrigerator overnight for enhanced flavor.
Keyword Rosemary Olive Bread