February 24, 2015

A few days ago I moved to a new town. New job, new room, new flat mates, new kitchen and three new cats. Everybody has been perfectly nice but non the less it takes a while to really settle in. First thing I tried in the new kitchen was baking bread. Nothing better than the smell of freshly baked bread to give you the feeling of being home!

Olive and rosemary bread is a perfect addition to a rich plate of antipasti or as a starter dipped in olive oil! Personally I love having just a piece of bread with some cheese, chorizo and white wine – takes me instantly back to my last holiday in Barcelona! Since I’m living in this rainy town and work regular hours I seem to constantly dream about food in Barcelona. Hope to be back there soon!


  • 3 cups flour
  • 1 ½ cups water [lukewarm]
  • 1 teaspoon salt
  • ¼ teaspoon yeast
  • ½ cup kalamata olives
  • 1 spring rosemary [dried]
  • sea salt flakes

_ mix flour, salt and yeast

_ add water and knead a smooth dough

_ cover [cling foil] and keep in a warm spot for 12 to 20 hours


_ drain and coarsely chop the olives

_ crush rosemary

_ knead olives and rosemary into the dough [you might need a little more flour to compensate for the fluid from the olives]

_ knead until well incorporated

_ turn over, dust with a little flour and loosely wrap [in a baking sheet or a towel]

_ keep in a warm spot for 2 hours


_ put the dutch oven into the oven and heat to 230°C [450°F]

_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]

_ sprinkle with sea salt [top of the bread might need to be a little wet to stick]

_ cover and bake for 30 minutes

_ take off the lid and bake for another 15 minutes

_ take out the bread to cool down [should make lovely crackling sounds while cooling]

fox_olive_rosemary_bread fox_olive_rosemary_bread

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