Rosemary Olive Bread Recipe
I’ve never been one eager to make my own bread. But when I stumbled across this recipe that’s a no knead skillet olive bread I tried it. And I loved it! Now it makes regular appearances in my home.
This bread makes a great entertaining appetizer or sidekick for meals – your guests will be surprised you made it with your own two hands.
Time To Prepare:
About 2 hours; most of the time is reserved for the bread to rise.
❤ Kalamata olives are my chosen favorite for this bread. You can substitute the kalamatas with your own favorite.
❤ Fresh herbs gives this bread a delightful taste. I noted my favorite herbs to use below – they come fresh from my garden!
For The Dough: 2 Cups | Lukewarm Water 2 ¼ Teaspoons (1 Packet) | Active Dry Yeast 4 ⅓ Cups | All-Purpose Flour, Divided ½ Tablespoon | Kosher Salt 1 Cup | Kalamata Olives, Drained And Sliced (Or Whole) 1 Large | Garlic Clove, Minced 1 Tablespoon | Fresh Rosemary, Chopped 1 Tablespoon | Fresh Basil, Chopped (Optional) 1 Teaspoon | Fresh Oregano, Chopped (Optional) 1 Teaspoon | Fresh Thyme, Chopped (Optional) 1 Tablespoon | Olive Oil
To Serve: 1-2 Tablespoons | Olive Oil To Garnish | Kosher Salt To Garnish | Italian Flat Leaf Parsley, Chopped
What To Do:
1. In a large mixing bowl combine the water and the yeast. Add 1 cup of flour and the ½ tablespoon of salt. Stir with a wooden spoon until everything is well combined.
2. Add the olives, garlic and the herbs of your choice and stir well. Add the remaining flour 1 cup at a time and stir well between additions.
3. Cover the dough with plastic wrap and set it in a warm spot to rise for 1 hour.
4. In a 10-inch iron skillet add the tablespoon of olive oil (you can also use a stoneware baking dish if you don’t have an iron skillet). Using your fingers or a folded paper towel, coat the bottom and sides of the skillet with olive oil.
5. Remove the plastic wrap from the dough. Flour your hands and transfer the dough to the prepared skillet and carefully shape it into a roundish loaf. No kneading needed!
6. Cover the skillet with a kitchen towel and let it rise for 30 minutes. Preheat your oven to 400°F.
7. Score the top of the dough with a knife. Brush the remaining olive oil on top of the dough, sprinkle it with the salt and parsley, and place it in the oven.
8. Bake about 30 minutes or until the top is nice and brown… and a knife comes out clean.
9. Remove the bread from the oven. Transfer the bread from the skillet onto a wire cooling rack. Brush the remaining 1-2 tablespoons of olive oil on top. Sprinkle with salt and the fresh parsley.
You can let the bread cool entirely but I like mine served still warm. Dipped in olive oil or red sauce I’ve enjoyed this bread as my meal!
Yield: About 12 servings.
~ Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty