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Olive Rosemary Bread Recipe

Olive Rosemary Bread Recipe

By What’s Baking

Rich, aromatic olive-studded bread infused with fresh rosemary and a hint of sea salt creates a Mediterranean-inspired loaf with a crusty exterior and tender, flavorful crumb.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
35 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round loaf with a deeply golden crust, scored decoratively on top and dusted lightly with flour. The cross-section reveals a tender crumb studded with green and black olives, flecks of rosemary needles scattered throughout. Positioned on a weathered wooden board alongside a small bowl of olive oil for dipping, the bread is partially sliced to showcase its airy interior texture. Soft natural light streams in from a nearby window, highlighting the glistening olive pieces and the artisanal, hand-crafted quality of the loaf. A sprig of fresh rosemary and a scattering of sea salt flakes complete the Mediterranean-inspired composition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">30ml extra virgin olive oil, plus extra for greasing</li><li class="ingredients-single-item">150g mixed olives (kalamata and green), pitted and roughly chopped</li><li class="ingredients-single-item">3 tablespoons fresh rosemary, finely chopped</li><li class="ingredients-single-item">Coarse sea salt flakes for topping (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy-based casserole dish with lid</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour, yeast, and fine sea salt, keeping the salt and yeast on opposite sides of the bowl initially (salt can inhibit yeast activity if they come into direct contact). Make a well in the center and pour in the lukewarm water and olive oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix everything together with a wooden spoon or your hands until a shaggy dough forms. Turn out onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked with your finger, indicating good gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently fold in the chopped olives and rosemary until evenly distributed. Be careful not to knead too vigorously at this stage as you might tear the dough. The dough will be slightly sticky from the olives' moisture - this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for 1-1.5 hours or until doubled in size. This slow rise allows flavor to develop and gluten to strengthen.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently turn the dough onto a lightly floured surface, being careful not to knock out too much air. Shape into a round loaf by folding the edges into the center, then flip over so the seam is underneath. Cup your hands around the dough and rotate it gently to create tension on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough on a piece of parchment paper, cover loosely, and let it rise again for 45-60 minutes until visibly puffed. Meanwhile, place your Dutch oven with its lid on in the oven and preheat to 230°C (450°F) for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, carefully score the top of the loaf with a bread lame or sharp knife, making a pattern about 1cm deep. This allows the bread to expand properly during baking and creates an attractive finish. Sprinkle with coarse sea salt flakes if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Working quickly and carefully, remove the hot Dutch oven from the oven, take off the lid, and lower the dough (with the parchment paper) into the pot. Replace the lid and return to the oven immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake with the lid on for 25 minutes. This creates steam inside the pot, which is crucial for developing a crisp, golden crust. Then remove the lid and bake for another 10-15 minutes until the loaf is deeply golden and sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a wire rack and allow to cool completely before slicing - although it's tempting, cutting the bread while hot will make it gummy. The cooling period allows the crumb structure to set properly and flavors to fully develop. Enjoy with a drizzle of olive oil, as an accompaniment to soups, or as the perfect base for Mediterranean-inspired sandwiches.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 520 calories
🥑 Fat: 36 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 8 g
🍭 Sugar: 3 g
🍗 Protein: 42 g
🫀 Cholesterol: 210 mg
🧂 Sodium: 720 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I use a Dutch oven for baking bread?

A Dutch oven creates a steam-filled environment that mimics professional bakery ovens, resulting in bread with a crispy, crackly crust and tender interior. The heavy cast iron material also conducts heat evenly, ensuring consistent baking and that characteristic artisanal bread texture.

Can I use dried rosemary instead of fresh in Mediterranean bread?

Yes, you can substitute dried rosemary, but use only one tablespoon instead of three as dried herbs are more concentrated in flavour. For best results, crush the dried rosemary between your fingers before adding to release the essential oils and ensure even distribution throughout the dough.

How long should artisan bread cool before slicing?

Allow artisan bread to cool completely—ideally for at least one hour—before slicing. Cutting into hot bread releases steam and moisture, resulting in a gummy texture. Patience during cooling allows the crumb structure to set properly and flavours to develop fully.

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