Soon to be your Favorite Loaf: Olive Rosemary Bread                                      
Home Cooking

Soon to be your Favorite Loaf: Olive Rosemary Bread                                      

about 2 years ago

What food would you eat on your deathbed? If we had the invaluable choice, it would be fresh-out-the-oven olive rosemary bread. The whole experience is one to enjoy. The silky soft, olive-engraved dough oozing between your fingers, the satisfaction of watching the boule double in size, the decadent aroma filling your apartment wall-to-wall, the beautiful sound of a golden crunchy crust breaking as your knife makes the first incision, and last but not least, the dance that your taste buds will do as soon as the warm slice enters your mouth. Soon enough, the whole loaf will be gone. Trust us.

Bread is our favorite food. To say that this is the best bread we’ve ever had means more than you know. So, we decided to share the recipe with you all so that it can become the best bread you’ve ever had too. It’s our staple, and now it can be yours.

Prep Time: 1 hour 35 mins

Cook Time: 50 mins

Total Time: 2 hours 25 mins

Yield: 1 loaf, all for you


1 tsp coconut sugar

2 ¼ tsp active dry yeast

1 ¼ cups 100°F

1 ½ tsp salt

2 ½ cups all-purpose flour

½ cups olives of your choice chopped, without pits

10 sprigs of rosemary chopped


1. Combine yeast, coconut sugar, and water in a bowl. Let the yeast proof for five minutes until the top becomes frothy.

2. Add the salt.

3. Add the flour, a bit at a time, until the mixture is smooth, and the dough pulls away from the sides.

4. Add the olives and the rosemary. Smoosh it around until it is incorporated in the dough.

5. LIGHTLY flour the sides and drape a tea towel over the bowl. Let the dough rise for 1 hour. Watch it double.

6. Tip the dough out onto a lightly floured surface. Don’t punch down the dough. You want those air bubbles, trust us. Sprinkle a bit of flour on the top of the boule and then, pulling from the bottom, stretch a piece from the bottom and place on the top. Work your way around the dough in a circle. You’re folding the bottom onto the top.

7. Round her out, flip her over, and place her seam side down in a proofing basket, or just in a bowl with a tea towel in it. Cover with another tea towel and let it rise for 30 more minutes.

8. While the second rise is happening, place a covered dutch oven into the oven and let it heat to 460°F .

9. After 30 minutes, pull out the dutch oven. Place a piece of parchment paper into the pot.

10. Carefully, without burning yourself, place the dough seam side up into the dutch oven.

11. Put the lid on and place back into the oven for 30 minutes.

12. After the bread cooks for 30 minutes, remove the lid and let bake for another 20 minutes.

13. Consume your bread.

14. Let it top your chart.


The bread is our favorite straight out of the oven. However, if the loaf survives its first day, we think it's best toasted or grilled if you’re going to keep it around for awhile. 

About the Author

ÓLaVie is a community of individuals created through shared stories, meaningful connections, and three seasonal, locally sourced courses of the highest quality. ÓLaVie brings initial strangers—inspiring people from extraordinary backgrounds—together in a space where interaction is not constrained by the ever-expanding distraction of modern day technology. Words are spoken out loud, eye contact is made, memories replace photographs, and by the end of the meal contact information is exchanged, on paper. ÓLaVie proves the importance of human interaction. Beyond the plate, ÓLaVie is an experience, and we hope to share it with you.