Name: Rustic Rosemary Olive Artisan Bread
Prep time: 20 min
Cook time: PT-489407H40M57S
Total time: PT-489407H40M57S
Cuisine: American
Ingredients: 3 cups all-purpose or bread flour; 1 1/2 cups warm water; 1/2 teaspoon active dry yeast or instant yeast; 1 1/2 teaspoons salt; 1 tablespoon fresh rosemary, chopped; 1/2 cup pitted olives (Kalamata or green), roughly chopped; Olive oil (optional, for brushing); Cornmeal or flour (for dusting)

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This Rustic Rosemary Olive Artisan Bread brings bakery-quality flavor right out of my home oven. With a crisp golden crust, soft airy interior, and pockets of briny olives and fresh rosemary, this bread is a savory dream. It’s perfect for dipping, toasting, or serving alongside soups and pastas.

Why You’ll Love This Recipe

I love how effortlessly elegant this bread turns out every time. The no-knead method makes it beginner-friendly, yet it still has that artisanal feel and flavor. The rosemary gives it an herby freshness, and the olives add bursts of salty goodness. It’s a great centerpiece for any table, whether I’m hosting dinner or just enjoying a slow weekend bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose or bread flour
Warm water
Active dry yeast or instant yeast
Salt
Fresh rosemary, chopped
Pitted olives (Kalamata or green), roughly chopped
Olive oil (optional, for brushing)
Cornmeal or flour (for dusting)

Directions

In a large bowl, I mix the flour, yeast, and salt, then stir in the warm water until a sticky dough forms.
I fold in the chopped rosemary and olives, mixing gently to distribute evenly.
I cover the bowl with a towel or plastic wrap and let it rise at room temperature for 12–18 hours until doubled and bubbly.
I turn the dough out onto a floured surface, shape it into a round or oval loaf, and let it rest for 30–45 minutes.
Meanwhile, I preheat the oven to 450°F (230°C) with a Dutch oven inside.
I transfer the dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the hot Dutch oven.
I bake covered for 25 minutes, then uncovered for another 15–20 minutes until deep golden and crisp.
I cool the bread completely on a wire rack before slicing.

Servings and timing

This recipe makes 1 large loaf (about 10–12 slices) and takes about 13–18 hours total, mostly resting time. Active prep time is only around 20 minutes.

Variations

I use sun-dried tomatoes or roasted garlic in place of olives for a different flavor profile.
I mix whole wheat flour into the dough for a heartier texture.
Sometimes I add a sprinkle of sea salt or extra rosemary on top before baking for more flavor.
I make smaller rolls using the same dough if I want individual portions.

Storage/Reheating

I store the cooled bread wrapped in a clean towel or paper bag at room temperature for up to 3 days. To keep it fresh longer, I slice and freeze it. When I want to reheat, I pop slices into the toaster or warm the whole loaf in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use dried rosemary?

Yes, I can use dried rosemary, but I reduce the amount by half since it’s more concentrated. I prefer fresh for the best flavor.

What kind of olives work best?

I like Kalamata for their bold flavor, but any pitted olive works. I sometimes mix green and black for variety.

Do I need a Dutch oven to make this bread?

A Dutch oven gives the best crust, but I’ve also used a baking stone with a pan of hot water for steam and good results.

Can I knead this dough instead of letting it rest overnight?

I don’t need to—this no-knead method relies on long fermentation. It creates structure and flavor without the work.

Why is my dough too sticky?

The dough is supposed to be sticky. I use wet hands or a bench scraper when handling it, and flour my surface well during shaping.

Conclusion

This Rustic Rosemary Olive Artisan Bread is everything I want in a homemade loaf—beautiful, flavorful, and surprisingly easy to make. With minimal hands-on time, I get a fragrant, crusty bread that’s perfect for dipping, slicing, or simply enjoying warm from the oven. It’s a staple in my baking rotation.