Flavorful Rosemary and Olive Bread
Recipe Type: Baking
Take the time to try this homemade bread that pairs two delicious flavors for a no-knead recipe that rises overnight.
  • 10 ounces all-purpose flour (about 2 cups)
  • 3½ ounces whole wheat flour (about ¾ cup)
  • 1½ ounces rye flour (about ¼ cup)
  • ½ teaspoon salt
  • ¼ teaspoon yeast
  • 2 teaspoons chopped fresh rosemary
  • ⅓ cup kalamata olives, pitted and chopped
  • 7 ounces water (about ? cup)
  • 3 ounces beer (about ? cup)
  • 1 tablespoon white vinegar
  • coarse finishing salt for sprinkling on top
  • special equipment: pizza stone
  1. In a large mixing bowl, whisk together the flours, salt, and yeast. Stir in the rosemary and kalamata olives. In a small mixing bowl or liquid measuring cup, mix together the water, beer, and vinegar. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon until well combined.
  2. Cover and let rest for 8-18 hours.
  3. Place pizza stone on the middle rack of the oven. Place a large rimmed baking sheet on the bottom rack. Preheat oven to 425.
  4. Transfer dough to a floured surface and knead 10-15 times. Divide dough to make 10 smaller pieces. Roll each piece to make a 10-inch rope. Twist 2 pieces together and pinch the ends. Repeat with the remaining 8 pieces. Cover and let rise 30-40 minutes, until the indentation springs back when a finger lightly presses the dough. Sprinkle lightly with coarse salt.
  5. Quickly sprinkle the pizza stone with cornmeal and gently transfer the breadstick twists to the pizza stone. Pour 2 cups of water in the rimmed baking sheet and quickly close the oven door.
  6. Bake for 30-35 minutes, until bread is golden brown.
Recipe by Honest Cooking at https://honestcooking.com/flavorful-rosemary-olive-bread/