No Knead Rosemary Olive Oil Artisan Bread Recipe
Homemade Olive Rosemary Bread! Aromatic bliss with a perfect blend of rosemary, olive oil, and olives. Easy recipe with no added sugar.
We have a rosemary bush in our garden and it’s the only thing still sort of growing this time of year. Rosemary is amazing with almost everything, but we love it in freshly baked bread.
Chop up the olives fairly small, and drain well so you don’t add extra liquid to the dough.
Combine the flour, dried yeast and salt, then stir in the rosemary and chopped olives.
We used extra virgin olive oil for this bread recipe, it helps to get a crusty artisan crust.
Add the hand hot water and stir well with a blunt knife until fully combined into a stiff dough.
Allow to rise, covered in a warm place for at least an hour until doubled in size.
Gently scrape into a lined or non-stick baking tray, and pop in the oven for an hour.
The smell is fantastic, slice when cool and enjoy toasted drizzled with olive oil and balsamic vinegar. Or spread with butter and houmous for an easy lunch. Also delicious with soups and stews!
It’s beautiful with green olives, also amazing with Kalamata olives too.
No Knead Rosemary Olive Oil Artisan Bread Recipe
Recipe Category: Bread
Recipe Cuisine: Italian
Prep Time: 10 mins
Cook Time: 60 mins
Servings: 12
Calories: 156
Rating: 5 from 1 votes
INGREDIENTS
- 450g wholemeal flour
- 90g olives
- 1 tbsp chopped rosemary
- 2 tsp dried yeast
- 1 tsp salt
- 2 tbsp olive oil
- 350ml hand hot water
RECIPE METHOD
- Mix together flour, salt, and yeast
- Add chopped olives and rosemary, combine
- Sprinkle oil and add water, stir into a dough with a knife
- Cover and allow to rise for at least an hour in a warm place
- Turn out into a non-stick or lined baking tray and bake for 1 hour at gas mark 7 until the base sounds hollow when tapped
- Cook for a further 10 minutes upside down if needed
Really Sugar Free Recipe Video:
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