This rosemary and kalamata olive bread is authentically delicious! Whether you mix the bread in a bread machine or by hand, this is a fabulous bread for any olive-lover. Serve this bread with balsamic flecked olive oil rather than butter and make tribute to the Mediterranean diet. Trust me you will love it and I promise that you will not go back to butter!
I have a confession, I am obsessed with bread. Sometimes I just eat bread as a meal in itself. You know how some people have a weakness for chocolate or candy? Yeah well, bread is my WEAKNESS. No I’m serious, I can eat a whole loaf of bread with just olive oil and balsamic in ONE sitting.
Yeah, I know, my addiction is pretty bad but I can’t help it. I blame it on my Middle Eastern roots. We eat bread with everything! Oh some rice and beans? Want more carbs? Here have some bread! How can I say no?
Want to know another secret? I’m lazy. I’m so lazy that I didn’t feel like going to the grocery store to buy bread for my sandwich, so I made the bread instead. Does that even count as being lazy? 😀
*Using a pizza stone helps the bread to bake thoroughly get that “artesian” bread texture that you would get at a fancy bakery.
If you don’t have a pizza stone, you can get one for as low as $12 at Homegoods. You can use a baking sheet but you won’t be able to get the desired quality like you would at a bakery.
Either way, I’m glad that the outcome of my laziness produced an amazing bread recipe because this bread turned out to be one of the best I have ever had… Even better than a Wegmans $6 loaf! HA!
And yes I ate the whole loaf… Don’t judge me…
Rosemary and Kalamata Olive Artesian Bread
Yields: 2 large loaves or 4 medium loaves
2 ¼ teaspoons quick rise yeast (1 package quick rise yeast)
1 cup warm water (110 F)
2 heaping teaspoons honey
¼ cup parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon kosher salt
2 ½ cup bread flour (all purpose will make the bread crumbly)
2 teaspoons fresh rosemary, roughly chopped
½ cup Kalamata olives, roughly chopped
2 tablespoons olive oil
Stir yeast, honey and ¼ cup water in the bowl of a stand mixer. Let sit until foamy, about 5 minutes.
Add the flour, parmesan cheese, rosemary, garlic powder, olives, salt, olive oil, and ¾ cup water. Knead with the dough hook on medium speed until the dough is soft and smooth, about 10 minutes.
Turn out onto a lightly flour surface and shape into a ball. Lightly brush the bowl with oil and return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hours.
Punch the dough down separate into 2 balls and let rise until doubled on a lightly oiled baking sheet, about 45 minutes to 1 hour.
Place pizza stone in the oven.
Preheat oven to 375 F
Using a serrated knife, cut a large X on the top of the loaf. Place the loaf on the pizza stone and bake until the loaf is golden, about 30 minutes.
Transfer to a rack to cool.
Serve with olive oil seasoned with garlic and balsamic vinegar.