Print

Rustic Rosemary Olive Artisan Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rustic Rosemary Olive Artisan Bread is a no-knead, bakery-style loaf with a crisp crust, soft interior, and flavorful bursts of rosemary and olives. Perfect for dipping, toasting, or pairing with soups and pasta.

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)

Instructions

  1. In a large bowl, mix flour, yeast, and salt. Stir in warm water until a sticky dough forms.
  2. Fold in chopped rosemary and olives until evenly distributed.
  3. Cover the bowl and let the dough rise at room temperature for 12–18 hours until doubled and bubbly.
  4. Turn the dough onto a floured surface, shape it into a round or oval loaf, and rest for 30–45 minutes.
  5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
  6. Transfer the dough onto parchment paper, score the top, and lower it into the hot Dutch oven.
  7. Bake covered for 25 minutes, then uncovered for 15–20 minutes until deep golden and crisp.
  8. Cool completely on a wire rack before slicing.

Notes

  • Use dried rosemary instead of fresh by reducing the amount by half.
  • Try sun-dried tomatoes or roasted garlic as olive substitutes.
  • Mix in whole wheat flour for a heartier loaf.
  • Top with sea salt or extra rosemary before baking for added flavor.
  • To reheat, toast slices or warm the loaf in a 350°F (175°C) oven for 10 minutes.

Nutrition

Find it online: https://cookedbymaya.com/rustic-rosemary-olive-artisan-bread/