Olive Bread
This recipe for Olive and Rosemary Bread will fill your kitchen with the delicious aroma of freshly baked bread. The combination of briny olives and fragrant rosemary gives this homemade bread a unique and delightful flavor. Enjoy it warm from the oven with a spread of butter or as a side to your favorite dishes. A perfect recipe for bread lovers looking to add a twist to their baking routine!
— Constant Cookbook
Ingredients
- Dough:
- Bread flour, 250g
- Salt, 1 level tsp
- Sugar, ½ tsp
- Yeast, 1 level tsp
- Warm water, 150ml
- Olive oil, 1 tbsp (and some for greasing)
- Olives, 6-10 (depends how much you want)
- Fresh rosemary, just a spring or two
Instructions
- Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
- Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
- Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
- Preheat oven at 210ºC Fan/ 230ºC/Gas 8
- Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
- Cook for 10 mins, until ready.
Yield
Makes 8 rolls
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