Can dried rosemary be used instead of fresh rosemary?

Yes, dried rosemary can be used instead of fresh rosemary, but the flavor will be slightly different.

How can I knead the dough without a food processor?

The dough can be kneaded by hand by placing it on a floured surface and kneading it for about 10 minutes until it is soft and elastic.

Can I freeze this bread with olives and rosemary?

Yes, this bread can be frozen for later use.

Bread with olives and rosemary

Name: Bread with olives and rosemary
Cook time: 1 min
Total time: 1 min
Yield: 1 loaf
Ingredients: 600 g semi-whole wheat flour; 15 g fresh yeast; 1 teaspoon sugar; 4 tbsp soft olive oil; 1 tablespoon finely chopped rosemary; 1 tsp fleur de sel sea salt; 200 g pitted green and black olives; 1 tbsp finely chopped rosemary + sprig for decoration; 300 ml lukewarm water

Favorites

1h - 1h30 rising

•

Next Level

Baking your own bread is so rewarding. This bread with olives and rosemary is really not difficult. Discover the recipe here!

Kitchen must haves

SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now

Ingredients

What do you need?

Quantity: 1 loaf

600 g semi-whole wheat flour
15 g fresh yeast
1 teaspoon sugar
4 tbsp soft olive oil
1 tablespoon finely chopped rosemary
1 tsp fleur de sel sea salt
200 g pitted green and black olives
1 tbsp finely chopped rosemary + sprig for decoration
300 ml lukewarm water

Preparation method

How do you make this?

Mix yeast and sugar in 100 ml of water and let it rest for 5 minutes.

Put flour, salt, and rosemary in your mixing bowl and stir once.

Add the 100 ml of water with yeast and the other 200 ml of water along with the oil.

Insert your dough hook and let it knead for 10 minutes, adding the olives in the last minute and mixing briefly.

Cover the mixing bowl with the plastic lid and let it rise for 1 hour.

Dust your work table with flour and place the dough on it.

Knead the air out of your dough ball and give it an oval shape. Place it on a baking sheet lined with baking paper.

Let it rise a second time until it has doubled in volume, sprinkle some flour over it and make some slashes with a sharp knife.

Bake it for 25 to 30 minutes in a preheated oven at 220°C.

Let it cool before slicing.

Store in a sealed bag in the fridge, it will definitely last 5 days. Otherwise, toasting it is also great with some goat cheese and figs, for example.

Social