Nut-Free

Rosemary, Sea Salt, and Olive Bread

This rustic bread has a crunchy crust and soft, savory center with pops of flavor from rosemary and Kalamata olives. Pair slices of bread with a warm cup of soup or enjoy on its own with a smear of creamy butter.

Tip

: Swap out olives for cloves of garlic and rosemary for other spices like parmesan, Italian herb, or thyme.

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Item No. REC8119
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By Gillean Barkyoumb
  • Contains Wheat
Total Time
3h 10m
Medium
1
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Ingredients

  • 1 1/2 teaspoons instant yeast
  • 2 3/4 cup all-purpose flour
  • 1 cup lukewarm water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 cup water
  • Nonstick cooking spray

Utensils needed

  • Large Baking Tray
  • Medium Bowl
  • Parchment Paper
  • Plastic Wrap
  • Stand or Hand Mixer
  • wire rack

Instructions

Step 1
Combine yeast, flour, water, garlic powder, salt, oil, and rosemary in bowl of stand mixer. Use a spatula to roughly combine ingredients. Let rest for 15 minutes for yeast to activate.

Step 2
Fold in the olives and knead dough in stand mixer for 5 minutes. Sprinkle with more flour as needed if dough sticks to the sides of the bowl.

Step 3
Transfer kneaded dough to an oiled bowl, cover with cling wrap, and allow to rise for 60 minutes in a warm place.

Step 4
Once dough has risen, punch dough down, then transfer to parchment-lined baking tray. Allow to rise for another 60 minutes.

Step 5
Preheat oven to 400˚F. Dust loaf with flour and use a serrated knife to make three shallow cuts across the top.

Step 6
Add water the Ninja PossiblePot. Place rack in the pot and spray with cooking spray. Transfer dough to the pot and cover with the lid.

Step 7
Transfer PossiblePot to the oven and bake for 35 minutes, or bread reaches an internal temperature of 200 to 210˚F.

Step 8
When cooking is complete, remove bread from the pot and place on wire rack to cool before slicing.