Crusty Rosemary Olive Bread 🍞🌿

This delightful bread is a warm, aromatic treat that's perfect for slathering with butter or enjoying alongside your favorite soup or salad. Its crusty exterior perfectly complements the soft, tender inside, while the fragrant rosemary and briny olives add a gourmet touch. Ideal for gatherings or simply for indulging in at home, this bread will fill your kitchen with a mouthwatering aroma!

Ingredients

For the dough

• 3 cups all-purpose flour
• 1 ½ teaspoons sea salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 cup pitted olives (green or black), roughly chopped
• 1 teaspoon freshly cracked black pepper

For topping

• Extra olive oil for brushing
• Sea salt for sprinkling
• Fresh rosemary sprigs for decoration (optional)

Instructions

1. In a bowl, dissolve the yeast in warm water and let sit for about 5 minutes, until foamy.

2. In a large mixing bowl, combine the flour, sea salt, chopped rosemary, and black pepper.

3. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Mix until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

🥄 If the dough feels too sticky, gradually add more flour until it reaches a workable consistency. The kneading is vital for developing gluten, giving the bread its texture.

5. Gently fold in the chopped olives, making sure they're evenly distributed throughout the dough.

6. Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Let rise in a warm place for about 1-2 hours, or until doubled in size.

7. Once the dough has risen, punch it down and turn it out onto a floured surface. Shape it into a round loaf.

8. Place the loaf on a baking sheet lined with parchment paper or a baking stone. Cover it loosely and let it rise again for about 30-60 minutes.

9. Preheat your oven to 450°F (230°C).

10. Just before baking, brush the top of the loaf with olive oil and sprinkle with sea salt. Slash the top of the dough with a sharp knife to allow for expansion.

11. Bake in the preheated oven for about 25-30 minutes, or until golden brown and crusty. The bread should sound hollow when tapped on the base.

12. Let cool on a wire rack before slicing.

🧊 For a crispy crust, place a shallow pan of water in the oven while it preheats and during the first 10 minutes of baking. The steam will help create that delightful crustiness!

Variations

• Herb twist: Experiment with different herbs like thyme, basil, or oregano. Just a couple of teaspoons will elevate your flavor profile!
• Cheesy: Add 1 cup of grated Parmesan or cheddar cheese into the dough before baking for a savory twist.
• Nutty: Toss in some toasted pine nuts or walnuts for an added texture and flavor.
• Sourdough: Replace the yeast with a sourdough starter for a tangy twist. Make sure to adjust hydration levels if needed.

Enjoy your crusty rosemary olive bread as a comforting snack or an impressive side dish at dinner! 🌟