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.