Black Olive & Rosemary Bread Recipe

October 11, 2013

Black Olive & Rosemary Bread Recipe

Olives are one of those things you should always have in your pantry. And if you do, you’ll be able to make this amazing bread recipe simply and quickly (assuming you have a bread maker) and boy is it ever good.

Sam the Cooking Guy


  • Prep Time: 15 minutes
  • Cook Time: 1-2 hours depending on bread maker
  • Yield: 24- 32 slices



  • 1 1/2 cups hot water (115 -125 degrees F)
  • 3 tablespoons oil
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup Kalamata olives, pitted and roughly chopped
  • 1 tablespoon dried rosemary
  • 1 tablespoon Herbes de Provence
  • 4 cups bread flour
  • 2 tablespoons rapid rise yeast


  1. Measure and add liquid ingredients to the bread pan.
  2. Measure and add dry ingredients (except yeast) to the bread pan.
  3. Use your finger to form a well in the flour and carefully add yeast. (BTW – don't allow yeast to come into contact with a liquid.)
  4. Close lid of bread maker and set for a 2 pound loaf on express setting.

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