Recipes :

Black Olive Bread with Rosemary

I will admit it, I am a bread snob.  I believe that bread should be a well crafted culinary masterpiece.  This is why I find myself spending so much money on fancy artisan breads.  Really, there aren’t many things better in life than a slice of amazing bread.  And you savor every last bite when you come across a fabulous recipe, like that of Maryam Montague from Peacock Pavilions, that is featured in our Spring 2011 issue.

Maryam Montague
Peacock Pavilions 

The recipe for black olive bread with rosemary is a quick and easy way to make an artisan type bread in the comfort of your own home.

Black Olive Bread With Rosemary

Summary: A flavorful bread recipe from Peacock Pavilions


  • 5½ cups wheat fl our, sifted
  • 4 cups all-purpose white flour, sifted
  • 1 TB. dry yeast
  • 1½ TB. salt
  • 1 cup roughly chopped olives (you can add more or less, depending on your taste)
  • ¼ cup very finely chopped fresh rosemary
  • ½ cup warm water


  1. Preheat oven to 320 degrees.
  2. Measure 4 cups each of both types of flour; sift and mix together. Place the sifted flour on a clean, dry countertop, and make a large well at the center.
  3. Add the yeast, salt, chopped olives, and chopped rosemary to the center of the well.
  4. Gradually add the warm water in small batches to the center of the well, and knead. All the ingredients should be well combined and the dough should be slightly firm.
  5. Let the kneaded dough rest for 5–10 minutes.
  6. Take about 1 cup of whole-wheat flour, and sprinkle it in your work area.
  7. Break off small amounts of dough, and roll into small balls or baguettes.
  8. Coat the dough balls or baguettes with the extra whole wheat flour, and slightly flatten them in your hands.
  9. Use a knife to make a few crosses on the top for decoration (this is optional).
  10. Place dough on ungreased baking pan, cover, and place tray in a warm area. Let the dough rise for approximately 30–60 minutes.
  11. Bake bread in oven for approximately 30-40 minutes, or until rolls/baguettes are golden brown.

Cooking time: 40 minute(s)

Number of servings (yield): 12

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