Break into a slice or two of fresh, homemade Rosemary Olive Bread.

Rosemary Olive Bread

After being picked up from preschool-kindergarten I would go to my babysitter’s house until my parents could come and get me.  I would throw back a couple drinks of Tang and then wait patiently for the homemade bread to come out of the oven.  It was almost a weekly tradition and I didn’t seem to mind one bit.  After waiting for about 15 minutes for it to cool she would cut me off a slice and I would slather it with butter.  My love for homemade bread started at such a young age and I still have strong cravings for fresh bread covered with butter.

Rosemary Olive Bread

I broke into my archives to have a little do-over with this Rosemary Olive Bread.  It was originally made back in 2013,  so it was time to look back at old recipes for once as I rarely go back to redo old recipes unless they are truly a family staple.  Occasionally I break into the baking mood and I just happened to have all ingredients to make this simple Rosemary Olive Bread.

Not a fan of olives?  Just leave them out, but the olives paired with a little hint of rosemary just sends this bread over the edge.

ENJOY ~ Meagan

Rosemary Olive Bread


6 cups all-purpose flour
4 teaspoons instant active dry yeast
1/3 cup sugar
1/4 cup dry powdered milk
1 1/2 teaspoon salt
2 1/2 cups warm water
1/3 cup chopped black olives
1 teaspoon cracked rosemary
1 tablespoon salted butter, melted


In a large bowl combine the first 6 ingredients. Mix with a dough hook or floured hands until it forms into a dough ball. Pour in the olives and rosemary and knead for an additional 5 minutes. (If dough is sticky add an additional 1/2 cup flour.) Cover the bowl with a towel and stick in a warm area for 1 hour. Remove the dough and divide into two portions. Stick the dough pieces into two buttered bread pans. Place back in a warm area for an additional 30 minutes of rising.

Preheat oven to 375 degrees F.

Brush the melted butter on the top of both loaves before cooking.  Cook for 25 – 30 minutes or until internal temperature reaches 190 degrees.

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Rosemary Olive Bread


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7 comments on “Rosemary Olive Bread”

  1. My resolution this year was to cook/bake 3 new recipes a week. I think that this will definitely have to be one of my new recipes next week.

  2. Aw it’s so nice when parents visit 🙂 This bread looks like so great!

  3. I love rosemary bread. I also love adding a gallon of olive oil to it too! 🙂

  4. I LOOOOOVE olives in bread– this looks great!

  5. Rosemary is one of my favorite herbs. This sounds so good!

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