April 20, 2020

Rosemary and olives bread

We just have started 6th week of a lockdown! There is ups and downs but I really try to stay positive and think about better days which will come soon. I still do my kitchen experiments and revolutions just to stay occupied. This week I want to focus on cleaning my apartment. I also have singed myself to one workshop! I’ll do a small online curse how to get better pictures in a postproduction. I would like to re-edit my blog to be more readable but this will be loads of work for me as I am not a pro in this particular field. Plus I will cook probably a lot like always. Soooo stay tuned. Today I am sharing great new version of rosemary bread by adding olives!


  • 3 cups all-purpose flour
  • 1,5 tsp sea salt
  • 1/2 tsp active dry yeast
  • 1 cup lukewarm water
  • 2 tbsp fresh chopped rosemary
  • 70 g green chopped olives 

  1. In a large bowl mix together flour, salt, yeast water and rosemary. Add chopped olives and mix again. It will be quite sticky but this is how it should be. Cover with a kitchen towel and leave on the kitchen counter for 12 hours to rise.
  2. Next day steps: Put the cast iron Dutch Oven into the oven and preheat to 230°C.
  3. Sprinkle the flour on the surface and remove the dough from the bowl. Shape a nice round bowl. (The dough will be sticky but do not add any extra flour.
  4. Take out hot Dutch Oven and drop a bread into it. (You might lay the bottom out just to avoid sticking.)
  5. Bake a bread covered for 30 min.
  6. Remove the cover and bake a bread for next 15 min until golden. 
  7. Turn off the oven and remove the bread from Dutch Oven onto cooling rack.
  8. Cool completely before cutting. 

How is a situation in your country? Are you staying home?! Do we have in here any bread lovers? When I bake a fresh bread there is nothing better then a spread! I could eat half of loaf in one sitting! I know right?!  What about you guys? 

Wherever you are I wish you best! 

Myniowska xxx

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