Recipes Breads Yeast Breads Rosemary-Olive Bread
Rosemary-Olive Bread

Rosemary-Olive Bread

Rosemary-Olive Bread is rated 5.0 out of 5 by 3.
  • y_2017, m_4, d_24, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.rosemary-olive-bread2, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 9ms
  • REVIEWS, PRODUCT
Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 12 Makes 1 loaf.

Ingredients:

  • 2 1/2 tsp. active dry yeast (1 package)
  • 2 cups warm water (110°F)
  • 1/2 cup pitted and chopped Kalamata olives
  • 5 cups bread flour, plus more for dusting
  • 1 cup whole wheat flour
  • 1 Tbs. chopped fresh rosemary
  • 2 1/2 tsp. salt

Directions:

In a bowl, sprinkle the yeast over the warm water; let the mixture stand until bubbly, about 5 minutes.

In the bowl of an electric mixer, fitted with the dough hook attachment, combine the olives, flours, rosemary, salt and yeast mixture. Knead on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and let rise until doubled, 45 to 50 minutes.

On a lightly floured surface, press the dough flat; stretch the sides of the dough down and under to form a tight, round shape. Pinch the seam underneath the loaf closed. Place the loaf in a floured round stoneware baker and dust the top with flour. Cover with the lid and let rise 30 to 40 minutes.

Preheat an oven to 400°F.

Using a serrated knife, cut a large, shallow X on top of the loaf. Cover and bake until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.
Makes 1 loaf.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Easy and successful I already used the recipe twice in a week and that's an indicator of how good it is. I doubled the amount of the olives cause my family and I love Kalamata olives. I also used organic unbleached flour. I baked it in stoneware and covered with aluminum foil. It took exactly as the recipe calls for 1 hour bake time at 400 degree F.
Date published: 2017-03-09
Rated 5 out of 5 by from Unbelievably Easy If you have a Kitchen Aid mixer with a dough hook, then this recipe is ideal. All you have to do is throw all the ingredients into the bowl and mix on low until the dough forms into a ball. There are three risings, but that's not bad as they are less than an hour each. Because the dough rises completely to fill the inside of the baker, the finished product is not as pretty as the ad suggests. However, the finished product is light and crispy on the outside and soft and fragrant on the inside. I would make this recipe again in a heart beat.
Date published: 2015-08-14
Rated 5 out of 5 by from BEST Bread Ever! My family loves Wm & Sonoma's recipe for Rosemary & Olive Bread. Try using it to make grilled cheese and tomato sandwiches. It is also a wonderful alternative to garlic bread for Itallian dishes.
Date published: 2015-01-13
  • y_2017, m_4, d_24, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.rosemary-olive-bread2, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 9ms
  • REVIEWS, PRODUCT