Aromatic and flavorful, tonight this rosemary kalamata olive loaf will accompany a moose roast. Roasted lamb, too, would be a good choice, and we anticipate it pairing well with Italian or Greek dishes, as well. This morning we served toasted slices with olive oil with halibut omelets. During the baking process, our kitchen was filled with the irresistible scent of rosemary. We agreed it was one of the best savory breads we’ve ever had.
This is another recipe from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt. Monitor the dough during the kneading process to make sure the amount of flour/moisture is right. Because the kalamata olives added moisture, I found I needed to add a little more flour than is indicated below.
Olive Rosemary Loaf
- 1 cup water
- 3/4 cup kalamata olives, pitted and chopped coarse, extra moisture gently squeezed out in paper towels
- 1 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp extra virgin olive oil
- 3 1/4 cups all purpose flour
- 1/4 cup fresh rosemary (or 2 tsp dried)
- 1 1/4 tsp yeast
- Measure ingredients into baking pan in the order recommended by the bread machine manufacturer. Insert pan into the oven chamber. Start your machine. During the kneading phase, check to make sure the dough is of proper consistency. Add flour or water as needed.
This looks really good! I tried to make olive bread in a bread machine once, but the olives ended up chopping up so small they disappeared. It still tasted good though.
I had no problem with chopping. I did have to watch for excess moisture from the olives. After the first kneading…no problem.
I make a focaccia similar to this. It is a lovely flavor combination.
Moose roast… That in itself is quite something!
We’ll blog about the moose in an upcoming post. We made a roast, and the following day the left-overs went into a pot pie. Really tasty.
What setting should the bread machine be on?
My bread machine has a white bread setting and then I have the option of crust, which was set at light crust.