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Rosemary Olive Bread with Cracked Black Pepper
The wonderful flavors of the Mediterranean infused in this easy-to-make artisanal bread. This makes two large loaves. Cut recipe in half if desired.
Active dry yeast
(or 2 1-ounce packages)
Cracked black pepper
Place the water and yeast in a large mixing bowl and stir to mix. Let set for 10 minutes until frothy. Add olives oil and salt and mix.
Add the flour about 1 cup at a time until you get a stiff dough. Add the olives, rosemary and black pepper and mix in with your hands until well combined.
Knead on a floured board until smooth and springy.
Place in a large bowl that's been greased with olive oil. Rub a little EVOO in top and cover lightly with Saran Wrap. Let rise in a warm area for about an hour, or until doubled in size.
Preheat your oven to 400º.
Punch the dough down and split into two loaves. Let the loaves rise for 20-25 minutes then place on a greased baking sheet and bake for 45 minutes.
Let cool for 15 minutes before slicing.