In a bowl, combine the flour, salt, yeast and water. Use a wooden
spoon to stir until combined.
Add the rosemary and olives. Mix into the dough.
Wrap plastic wrap on top of bowl and let proof for 12 to 18 hours at
room temperature.
Preheat oven to 450°. Place a Dutch oven with lid inside the oven
and preheat for 30 minutes.
Meanwhile, on a floured surface, drop the dough and shape into a
ball. Make 3 shallow slits at the top of bread, cover with clean towel
while Dutch oven preheats.
Carefully, place the dough inside the preheated Dutch oven. Cover
with lid. Bake for 30 minutes, remove the lid and bake for 10-15
minutes more. Let cool on rack.
Originally Submitted
1/16/2023
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