Homemade breadmaking can be therapeutic, especially the last part of the process when its baking and that glorious aroma wanders through the house. Can you imagine what a fresh loaf of kalamata olives, fresh rosemary, and extra-virgin olive oil must smell like?
Kalamata, Rosemary & Olive Oil Bread
I must admit that by breadmaking, I mean that there was a bit of assistance from my handy and trusty breadmaker when it came to making this gorgeous bread. Prepping the olives and fresh rosemary was really all there was with regards to prep time.
- Prep ingredient(s).
- Measure
- Set controls on machine and press “Start”.
- 3.5 hours later…Voilà!
Should I feel guilty that I didn’t labor over a floured board, kneading and allowing the bread to rise and kneading again, etc? Nope! It’s like having the Easy-Bake Oven I always wanted as a kid (but Santa never brought because Dad was afraid I’d burn the house down!), and I love it. While bread is baking for over three hours, I can go about my business with other tasks and projects and then meet up with the “maker” later to savor it’s rewards.
Kalamata, Rosemary & Olive Oil Bread
All kidding aside, Hubbs and I really enjoy this bread. I’ve made it many times over the last year and it’s one of my favorites. I’ve sometimes made it with garlic infused extra-virgin olive oil and the results are just delicious. I store the bread wrapped up well from moisture in the refrigerator and noticed that the flavors intensify over the days. Slice it up for sandwiches or toast it up in the oven to serve with soup and/or salad. Also, just as delicious served with cold butter and a glass of wine.
If you’re growing rosemary or have it in abundance, add a bit more than the ¼ cup listed.
The recipe makes a 1.5 lb loaf and was adapted from one of my favorite go-to books, 300 Best Bread Machine Recipes
- 1 cup water
- 1 cup kalamata olives, pitted and quartered
- 1 teaspoon salt (not coarse)
- 1 tablespoon granulated sugar
- 2 tablespoon extra-virgin olive oil
- 3 ¼ cups bread flour
- ¼ – 1/3 cup fresh rosemary, coarsely chopped
- 1 ¼ teaspoons instant yeast
- Measure the ingredients into the bread machine’s baking pan in the order recommended by your machine’s manufacturer.
- Insert or place the pan back into the oven chamber securely.
- Select for a 1.5 lb capacity, French Cycle with a crust control set to medium.
- Store bread wrapped in plastic wrap and then in a sealed container in the refrigerator for extended freshness. © Images & content: Cristina A-Moore for TeenieCakes.com.
- Quarter or halve the olives. Don’t skip this step because this will ensure that you catch any olives that may not have been pitted properly.
- A little more rosemary never hurts! Measure out anywhere between ¼ to 1/3 cup for this bread.
- If you have any infused extra-virgin olive oils (like lemon or garlic, for example), use it to lend that flavor.
Alisa @ Go Dairy Free says
What a beautiful tall loaf of bread!! Just pinned this 🙂
Sara says
There’s nothing like a fresh baked loaf of bread. This looks like a great one, can’t wait to try it!
Alice says
I love these flavors in bread together!!
Susan@LunaCafe says
Love these flavors! And there’s nothing like freshly baked bread to make a house feel like a home. 🙂
Abigail says
Rosemary and Olives – this is such a flavorful bread! Pinned, too. 🙂
Brandon @ Kitchen Konfidence says
Looks awesome Cristina!! I love dipping rosemary olive bread in extra virgin olive oil seasoned with salt and pepper. I could dip like that until half the loaf was gone!
Diane (Created by Diane) says
Kalamata olives are my favorite, this looks so fantastic. I bet it’s over the top delicious!
Angie | Big Bear's Wife says
My husband inhales bread! he eats is faster than I can make it! Love this! Going to have to give it a try soon!
Loriann says
Makes me miss my bread machine! Looks delicious!
Faith (An Edible Mosaic) says
There is absolutely nothing better than fresh bread – or the smell of it baking! Love the addition of olives and rosemary here, so yummy.
Becca @ Crumbs and Chaos says
What an incredible combo! This looks like the perfect complement to so many meals!
Angie@Angie's Recipes says
This bread has turned out perfect, Cristina. I love the combo of rosemary and olives a lot.
Cristina says
Thanks so much, Angie! Yes, the rosemary and olives/olive oil are good flavors and ingredients together. They just compliment the other. 🙂
Erin @ The Spiffy Cookie says
The mention of olives in bread makes me laugh because the first time I ever had it, I thought I was eating a salty blueberry bread. I was happily munching along when I asked the waiter what exactly was in the bread. At the time I thought I hated olives so when he told me it was an olive bread I was beside myself. While I still don’t like olives alone, I do enjoy them mixed into things and would love some of this bread!
Cristina says
Love your story…I might have thought the same thing too at one time. I hope you’ll try this bread and that you will enjoy the olives in them – if you do try it, be sure to use kalamatas!
Laura (Tutti Dolci) says
I love the combination of rosemary and olives, what a scrumptious bread!
Cristina says
Thanks, Laura. Yes, rosemary and olives – what a delicious pair!
Sippitysup says
Bread making is a fragrant pleasure. This beautiful loaf reminds me that I just don’t do enough of it. GREG
Cristina says
Me either, Greg and I need too. With or without the bread machine! 🙂
russ says
This looks fantastic! Yes I can see eating this with soup and of course a glass of wine, delicious!
Cristina says
A glass of wine or two! Yes, with cold butter and/or olive oil as dipped. Yum and thanks Russ!! -xo