Olive-Rosemary Bread

Name: Olive-Rosemary Bread
Yield: Makes Two 12 by 3-Inch Loaves
Cuisine: Italian
Ingredients: 1 3/4 cups, water (14 ounces; 397 grams), room temperature; 2 teaspoons, instant yeast; 2 tablespoons, honey; 3 1/2 cups, bread flour (19 1/4 ounces; 546 grams), plus extra as needed for dough and counter; 1/2 cup, whole-wheat flour (2 3/4 ounces; 78 grams); 2 teaspoons, table salt; 2 tablespoons, chopped fresh rosemary; 1 1/2 cups, pitted olives (6 ounces; 170 grams), rinsed, chopped rough, and patted dry (see note above)

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Appears in Cook's Illustrated March/April 2007

Desserts or Baked Goods

Italian

Breads

Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe.

SERVESMakes Two 12 by 3-Inch Loaves

WHY THIS RECIPE WORKS

Adding olives to our rustic Italian bread recipe made for a heavy, gummy bread that tasted bland in contrast to the olives. So for our olive-rosemary bread recipe we compensated by reducing the amount of water and replacing a portion of bre...

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