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Rosemary Olive Bread

Rosemary Olive BreadThis loaf has a slight tang from the sourdough starter and the deep rich flavor of dried black olives. It is crusty outside and soft inside.

Makes one extra large loaf.


  • 1 1/2 c warm water (105-110 degrees F)
  • 1/4 c sourdough starter
  • 1 Tbsp malt powder
  • 1 tsp sugar
  • 1 tsp yeast
  • 4 c all purpose flour (plus more for kneading)
  • 1 c dried ripe black olives, pitted, sliced
  • 1 tsp fresh rosemary, minced
  • 1 tsp sea salt


  1. In a small bowl, blend the warm water, sourdough starter, malt powder, sugar and yeast. Allow to proof 15 minutes, or until foamy.
  2. In a large bowl, whisk together the flour, olives, rosemary and salt.
  3. Pour the yeast mixture into the flour mixture and blend with wooden spoon. When it starts to come together, use hands to form dough ball, adding more flour as needed.
  4. Turn the dough out on a floured surface and knead 8 minutes.
  5. Place dough in an oiled large bowl, oiling the top of the dough too. Cover with a clean tea towel and set in a dark warm place free of drafts.
  6. When dough has risen to double in volume (about one hour), punch down and knead a couple of times. Place back in bowl, cover, and allow to rise to double again.
  7. Punch down and shape into a large loaf, placing on a oiled baking sheet or 11′ x 7″ biscuit pan. (This loaf is too big to fit in a standard loaf pan.) Cover and allow to double (about 30 minutes). During end of rise, preheat oven to 400 degrees F.
  8. Bake 25 minutes, or until well-browned and hollow sounding when tapped. Turn out on a cooling rack. Cool completely before slicing.

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