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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 141.4
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 575.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Rosemary Olive Bread calories by ingredient
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Rosemary Olive Bread

Submitted by: GUEST_CHEF
Rosemary Olive Bread

Introduction

This tasty, savory bread is a wonderful way to use fresh rosemary, either from your garden or from a market. This tasty, savory bread is a wonderful way to use fresh rosemary, either from your garden or from a market.
Number of Servings: 16

Ingredients

    Dairy-free
    The olives add a tangy surprise that keeps you wanting more. This is fabulous served with a good olive oil.

    1 ounce fresh yeast (or 2 teaspoons dry yeast)
    1 cup warm water
    4 tablespoons extra virgin olive oil
    1 1/4 teaspoons kosher salt
    3 1/2 cups organic bread flour
    1/2 cup chopped kalamata olives, pitted
    2 tablespoons chopped fresh rosemary

Directions

1. Dissolve the yeast in the warm water.
2. Add the olive oil and salt to the yeast and water.
3. Add 3 cups of the flour, the olives, and the rosemary.
4. Gradually add more flour until you can work the dough.
5. Knead for 8 to 10 minutes, or until a tight ball forms.
6. Place the dough in a large bowl, cover, and let it rise for1 to 2 hours, or until doubled in size.
7. Punch down, shape, and let the dough rise again for 30 minutes.
8. Bake at 350F for 20 to 30 minutes, or until the loaf is golden brown and cooked through.

Reprinted with permission from Green Market Baking Book 2011 by Laura C. Martin. Recipe by Linton Hopkins.

Serving Size: 1 loaf, 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user GUEST_CHEF.






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