Summary
Explore the effortless process of crafting homemade olive and rosemary bread using a bread machine. This recipe guides you through each step, from assembling the ingredients to setting the machine, resulting in a delightful loaf bursting with Mediterranean flavors.
Olive and Rosemary Bread
Ingredients
Equipment
Method
- *This is such a delicious and easy recipe for your bread machine. Your house will smell amazing! I use all organic ingredients if possible.
- Place all ingredients in the bowl of your bread machine in the order listed above. Set your bread machine for a 1 ½ pound loaf. I like to use the medium color (or crust) setting. Now, press start. This takes 3 hours and 11 minutes in my machine. When done, turn the loaf out onto a baking rack to cool.
- Note: you can eat this right away warm, but I would do this if you plan on eating the whole loaf. If you cut into it right away, it tends to dry out. If you let it cool before cutting into it, it should last you several days on the counter. It will also stay tender.
Video
Why the ingredient order matters for bread machines
Many bread machines are built so liquids go in first and dry ingredients (including yeast) go on top. Placing ingredients in the order shown keeps the yeast separated from liquid and salt until the machine starts, which helps prevent premature activation or inhibition of the yeast and yields more predictable results.
About the crust setting
Bread machine crust settings adjust how long and how intensely the machine browns the loaf. The medium setting produces a balanced exterior—enough color and texture for a pleasant crust without making the crust very dark.
Preparing the olives and rosemary
The ingredients list includes Kalamata olives and dried rosemary. Kalamata olives are briny and tangy; chopping them into the larger pieces noted in the ingredient list creates noticeable pockets of olive flavor in the crumb rather than a uniform sprinkling of tiny bits. The recipe calls for dried rosemary, which provides concentrated herb aroma and flavor appropriate for the loaf.
Why let the loaf cool before slicing
As bread cools, the crumb sets and moisture redistributes. Cutting a loaf while it is still hot lets steam escape and can make slices seem drier or gummy. Allowing the loaf to cool on a rack helps the interior finish its structure so slices hold together and stay tender.
Watch Dr. J Make Bread Machine Olive and Rosemary Bread
Watch Dr. J make Bread Machine Olive and Rosemary Bread and see how it comes together.