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
Transport your taste buds to the sunny hillsides of the Mediterranean with our delectable olive and rosemary bread recipe for your bread machine. Infused with the robust flavors of briny olives and fragrant rosemary, each bite is a savory sensation. With easy-to-follow instructions and the convenience of a bread machine, enjoy the rustic charm of homemade bread without the hassle. Treat yourself to a slice of Mediterranean bliss and elevate your bread-making game today.
Servings: 1 1.5 lb Loaf
Ingredients
- 1 C warm water
- 3 T avocado oil or any light oil
- 3 C bread flour
- 2 T sugar
- 1 T dried rosemary
- 1 ½ tsp. kosher salt
- 2 ¼ tsp. dry active yeast
- 1 C kalamata olives chopped (I chop into large pieces)
Instructions
- *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.