Kalamata, Rosemary & Olive Oil Bread
Makes a 1.5 lb. loaf
Ingredients
- 1 cup water
- 1 cup kalamata olives, pitted and quartered
- 1 teaspoon salt (not coarse)
- 1 tablespoon granulated sugar
- 2 tablespoon extra-virgin olive oil
- 3 ¼ cups bread flour
- ¼ – 1/3 cup fresh rosemary, coarsely chopped
- 1 ¼ teaspoons instant yeast
Method
- Measure the ingredients into the bread machine’s baking pan in the order recommended by your machine’s manufacturer.
- Insert or place the pan back into the oven chamber securely.
- Select for a 1.5 lb capacity, French Cycle with a crust control set to medium.
- Store bread wrapped in plastic wrap and then in a sealed container in the refrigerator for extended freshness. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
- Quarter or halve the olives. Don’t skip this step because this will ensure that you catch any olives that may not have been pitted properly.
- A little more rosemary never hurts! Measure out anywhere between ¼ to 1/3 cup for this bread.
- If you have any infused extra-virgin olive oils (like lemon or garlic, for example), use it to lend that flavor.