Olive Rosemary Loaf Recipe
Make Olive Rosemary Loaf Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling / Mix-ins
Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine the warm water (1 1/2 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface and let sit 5–10 minutes until foamy and fragrant. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.
- 2
Mix dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour (4 cups) and salt (2 tsp). Make a well and pour in the foamy yeast mixture and 2 tablespoons of the olive oil. Mix on low (or stir with a wooden spoon) until the dough comes together and a shaggy mass forms, about 2–3 minutes by mixer, 4–5 minutes by hand.
- 3
Knead
Knead the dough on medium speed with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky (add up to 1–2 tablespoons more flour if the dough is overly sticky). If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 4
First rise
Lightly oil a large bowl with the remaining 1 tablespoon olive oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.
Filling / Mix-ins
- 5
Prepare mix-ins
While the dough is rising, chop the pitted olives roughly so pieces are 1/4–1/2 inch; finely chop the rosemary needles; mince the garlic; and, if using, grate the Parmesan. Combine chopped olives, rosemary (2 tbsp), minced garlic (2 cloves), black pepper (1 tsp), and grated cheese (1/4 cup) in a small bowl and stir to distribute evenly.
- 6
Incorporate mix-ins
After the dough has doubled, turn it out onto a lightly floured surface and gently deflate. Flatten into a rough rectangle about 10 × 8 inches. Sprinkle the olive-rosemary mixture evenly over the dough, leaving a 1/2-inch border. Fold the dough like a letter (fold one third over center, then the other third over) or roll gently to incorporate the mix-ins without smashing them. If pieces bleed oil or brine, pat them lightly to avoid excess moisture in the dough.
- 7
Final shaping
Shape the dough into a single round loaf (boule) or an oblong loaf suitable for a baking sheet or loaf pan. For a rustic olive loaf, tuck seams underneath and place seam-side down on a parchment-lined baking sheet. For a loaf pan (9 × 5 inch), lightly oil the pan and place the shaped dough seam-side down into the pan. Cover and let rise until puffy and nearly doubled, about 35–45 minutes.
Finish
- 8
Preheat and score
About 20 minutes before baking, preheat the oven to 425°F (220°C). If you want a crisper crust, place a metal baking tray on the lower rack to hold water for steam. Just before baking, brush the top of the loaf lightly with 1 tablespoon olive oil and score 2–3 shallow slashes across the top with a sharp knife or lame.
- 9
Bake
Place the loaf on the middle rack. For a free-form loaf on a baking sheet, bake 25–30 minutes until deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If baking in a 9 × 5-inch loaf pan, bake 30–35 minutes. If using the steam tray method, pour 1 cup hot water into the preheated tray just as you close the oven door; be careful of steam.
- 10