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Recipe for family meals :

Olive and Rosemary Bread

This recipe comes from Mangia Bene Pasta - what can I add after a title like that, except to say this site has some excellent recipes and information. Well worth visiting.

If you would like to visit his website <click here>


1 pkg. (2 1/2 tsp) dry yeast
2 cups warm water (105º to 115ºF)
4 cups all-purpose or bread flour
1 cup whole-wheat flour
1 tsp dried rosemary
2 tsp salt
1 1/2 cups mixed olives, pitted and coarsely chopped

  • In a bowl, combine 1 cup of warm water with the yeast. Let sit for 5 minutes.
  • Whisk in 1 cup of bread flour, cover, and let sit until thick and bubbly, about 1 hour.
  • In a large bowl, combine the remaining 3 cups of bread flour, the whole-wheat flour, the rosemary, and the salt. Add the yeast mixture and 1 cup of warm water and stir until a soft dough forms.
  • Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Form into a smooth ball. Oil a bowl. Transfer the dough to the bowl and turn once to coat. Cover and let rise in a warm place until double in size, about 1 to 1 1/2 hours.
  • Oil a baking sheet. Punch down the dough and transfer to a floured surface. Cut the dough in half. Flatten each half into an 8" x 12" oval.
  • Scatter the olives evenly over the dough. Tightly roll up each oval to form a loaf 12" long. Place the loaves about 6" apart on the baking sheet. Cover and let rise until double in size, about 45 minutes.
  • Preheat oven to 400ºF
  • Using a sharp knife, make diagonal slashes 1/2" deep on the top of each loaf.
  • Bake 40 - 45 minutes, or until golden brown. Transfer loaves to a rack to cool.

Makes 2 loaves

© 2001-2002 Sandra Laux