Black olive rosemary bread is the epitome of Mediterranean homemade bread with lots of olives, olive oil, rosemary and a sea salt crust. A basic homemade bread video is provided and is used as the base for all my making.
Course Bread
Cuisine Mediterranean
Keyword Black Olive Rosemary Bread
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
rise 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 1loaf
Equipment
Large bowl
Cookie sheet
Basting brush
Ingredients
2tspYeast
2tspSugar
1 1/2cupsWater room temperature
1tbspSalt
1/2tspPepper coarse grind
2tbspRosemary fresh or dried, chopped
1/2cupGrated cheese optional
1cupBlack Olives chopped
1/4cupOlive oil
4-5cupsAll Purpose Flour extra for dusting
1Egg egg wash
pinchCoarse sea salt sprinkle on top
Instructions
Place the yeast, sugar and water in a bowl and let sit for 5 minutes to form a foam.
Add salt, pepper, rosemary, cheese, olives and olive oil. Mix. Slowly blend in flour, adding a little at a time until it becomes too difficult to stir with a spoon. Time to get a little messy. Sprinkle flour on top of the dough and use your hand to press the flour into the dough. Turn the dough over and sprinkle more flour, press and turn. Continue like this until the dough is no longer sticky.
Oil a clean bowl, and place the dough in the bowl. Cover and let it rise in a warm (not hot), spot until double in size; an hour.
Preheat the oven to 400 degrees.
Sprinkle a little flour on top of the risen dough, punch it down. Sprinkle a little flour onto a work surface, enough to shape the dough into one large log or 2 medium logs. Place the dough onto a baking sheet.Whisk the egg with a drizzle of water, and brush the egg wash across the top and sides of the bread dough. Sprinkle course salt on top and pop into the hot oven.