Rosemary and kalamata olive bread

There's nothing quite like the smell of freshly baked bread.
1 loaf
1H 15M

This rustic bread recipe uses fragrant rosemary and salty kalamata olives to add a depth of flavour to this simple yeast bread.

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1.Combine yeast, sugar and milk in a small jug; stand in a warm place for 15 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl. Stir in yeast mixture and oil; mix to a firm dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled bowl; cover, stand in a warm place for 1 hour 20 minutes or until dough has doubled in size.
3.Turn dough onto a lightly floured surface; knead until smooth. Press the dough into a 23cm x 28cm rectangle. Spread olives and rosemary over dough, leaving a 2cm border. Roll up dough from the long side, tuck ends underneath; place on a lightly greased oven tray.
4.Sift a little extra flour over bread. Holding scissors vertically, make cuts about 2.5cm apart, along centre of bread. Place bread in a warm place; stand, uncovered, for 1½ hours or until doubled in size.
5.Meanwhile, preheat oven to 180°C.
6.Bake for 45 minutes or until bread is browned and sounds hollow when tapped.

This recipe is best made on the day of serving.

serving suggestion Serve toasted with soup, or topped with vine-ripened tomatoes and torn mozzarella drizzled with olive oil.


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