Rosemary and Kalamata Olive Artesian Bread

Rosemary and Kalamata Olive Artesian Bread

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!

Rosemary and Kalamata Olive Artesian Bread

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?

Rosemary and Kalamata Olive Artesian Bread Rosemary and Kalamata Olive Artesian Bread

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? 😀

Rosemary and Kalamata Olive Artesian Bread

*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.

Rosemary and Kalamata Olive Artesian Bread

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…

Bon Appétit!

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.


32 Comments Add yours

  1. It really looks delicious!!!

  2. Lisa says:

    Wow that bread looks awesome! Thanks for sharing the recipe!! I can’t wait to try it!

  3. John says:

    Looks delish!! Don’t you just love the smell of the bread isle in a deli or food store…

  4. Lois says:

    As usual your food looks absolutely lovely, that picture at the bottom with it pulled apart and a nice little dish of dipping oil… mmmmm! I was interested that you put honey in it… that must help the yeast and also give it a good flavour.

    1. juliewold says:

      I like using honey because it’s a syrup and distributes evenly when mixing the bread. Also, I read that yeast gives a higher rise when you use honey, hence the fluffy interior 🙂

  5. I’ve been dying to try to make bread. This is now at the top of my list!

  6. ahardrain says:

    This bread looks amazingly delicious. I could reach in my screen and tear off a piece right now 🙂

  7. Looks great. I’ve never tried bread making.


  8. Alex says:

    This looks really great. I also have a bread problem, never too much!

  9. Carolina says:

    It looks so good! 🙂

  10. Lets ask me ,Snicker candy bar or really good bread? My choice really good bread. Your pics look yummy and I will for sure try.! Thanks

  11. edgarone2 says:

    I like all doughy breads, whole multigrain bread and pastries.
    Do you bake bread often?

    1. juliewold says:

      I don’t usually bake bread but somehow this bread recipe came out great!

  12. Officially drooling…pass the bread, please.

  13. you are inspiring me to be much more creative with my bread maker, sounds divine!

  14. said-simply says:

    Wow, that looks splendid! Bet it was yummy.

  15. nonnarose says:

    Reblogged this on Nonna Rose's Authentic Italian Cookies and commented:
    Here is another recipe I’m going to try. It’s not a cookie, but I also love to bake bread.

  16. Summer says:

    Your buns {hehehe} turned our perfect. Soooo delicious

  17. This looks amazing! I have started making bread only recently and realised that it is super easy and WAY better than store bought bread! I can’t wait to try this, it’s my husband’s favourite. 🙂

  18. Bread’s my weakness too, all things doughy really. I can eat clean and not look at ice cream or chocolate or crips, but pastry, OMG. 😉 Probably my roots too! This olive bread looks beautiful.

  19. Gilly says:

    looks wonderful – I bake in a dutch oven which gives incredible results – give it a try!

  20. quilt32 says:

    Love the flavor of Kalamata olives so will definitely be trying this. I’ve been baking bread for over 60 years but never tried a pizza stone nor a dutch oven as Gilly recommends. Will be trying both of these methods.

  21. there is nothing like the smell of baking bread. This bread looks delicious, I will have to give this one a try.

    1. juliewold says:

      Please do! Let me know how it turns out! I can just eat this bread as a meal because it is so delicious.

  22. Looks and sounds amazing! OPA!

    The Greek

  23. Looks and sounds amazing! OPA!

    The Greek

  24. Silvia TIC says:

    This looks delicious! I’ll try next weekend…thanks!

  25. I just recently found out that I am allergic to wheat! I also love bread. The breads look really delicious. Bread made with gluten-free flour is not good. I am adjusting. Blessings to you…

  26. I made this in a search for a bread I had tasted a while ago, I found this to be too light and airy and the rosemary taste was almost nonexistent. The olives even though well drained were wet spots, I think dusting them with flour would be a better idea. It just didn’t seem to have enough taste of either olives or rosemary. I questioned the amount of bread this is supposed to make, with 2 1/2 cups of flour I found it somewhat unbelievable it was supposed to make 2 large loves or 4 small loves, mine made one large loaf. I think the direction I want to go in is with sourdough and this did give me a start in that direction, I will also try the olive oil cured olives instead of the brinned ones for more intense flavor. I used fresh rosemary and I think the person that added 2 TBS had the right idea, there was not even much rosemary smell while this was cooking.

    1. juliewold says:

      Hmm that’s interesting. I had a few who made it and felt the rosemary flavor was quite abundant, did you chop up the rosemary to release the oils? That was the trick for me. Good idea on dusting the olives with flour I’ll have to try that, however I do enjoy the wet spots from the olives since that’s where the flavor bombs are. As for the yield, I was able to get 4 small loaves out of it. Everyone’s perception of size is different! Maybe try doubling the recipe? Hope that helps! Thank you so much for your feedback this was very informative 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s