Olive and Rosemary Bread
                     Olive and Rosemary Bread
https://www.wholesomebellies.com.au/
I’ve always shied away from making bread.  In my head, it was all 
too hard.  The idea of letting it sit for hours and even overnight 
just didn’t work for me.  I knew there had to be a simpler way to 
make fresh bread, quickly.
So, I came up with what I believe is a simple version and super tasty. 
Now the artisan bread makers may call my bread a baker’s sin – so 
sorry in advance to all the bakers if this recipe is not the right way to 
make bread.
With my busy schedule, this bread recipe is perfect for our family.  In 
fact, I make it weekly now and we don’t buy bread very often.  How 
good is that!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: Makes approx 20 biscuits!
Ingredients
500 grams of flour of your choice – either a white baker’s flour or 
wholemeal, spelt or a combination of them
1 teaspoon salt – we like to use Himalayan or sea salt
1 – 2 teaspoons chopped rosemary – you may like more if you are 
after a strong rosemary flavour. Fresh or dry herbs will work
½ cup black kalamata olives, chopped – you can use green olives too 
(yum)
1 teaspoon garlic powder – you can substitute for onion powder or 
keep it plain if you prefer
2 ½ teaspoons dry yeast – make sure once you open a brand-new 
packet you keep it in the fridge
1 ½ cups warm water
METHOD :-
• In a large mixing bowl combine flour, yeast, and salt and 
mix well. Then pour in the water and with your hands 
combine to form a ball of dough. You don’t want your dough 
to be very firm. In fact, it’s best if it is a little bit sticky.
• Dust some flour on your bench and place your dough onto 
the bench coating it in the flour.
• Hand mix into the dough the chopped olives and rosemary. 
A great technique here is to simply fold the dough 
repeatedly until the olives and rosemary are eventually 
mixed through. There is no need to knead this dough just a 
gentle few folds will suffice.
• Shape your dough into a round ball and then place it back 
into the bowl and cover well with cling wrap or a tea towel. 
Let your dough sit for at least two hours (the longer the 
better) to grow. It needs to at least double in size.
• Ideally, bake your bread in a dutch oven. If you don’t own 
one never fear, I’ve made my bread in any type of pan or 
baking dish and it works well there too.
• Once your dough has at least doubled in size place it in your 
dutch oven or baking tray. Score the top of your bread with 
a knife creating three to four lines across and then 
horizontal.
• Let the dough sit in the dutch oven or tray for another half 
hour – covering it with a tea towel. This allows it to grow a 
little more. Bake in the oven for 30 – 40 minutes at 190 
degrees.
• If using a dutch oven bake first 20 minutes with the lid on 
and then remove.
• Remove from oven, let cool, then slice up and enjoy!
Equipment you Need
Large mixing bowl
Dutch oven or baking tin of some sort – any shape will work. Even 
a cake tin
Baking Paper or silicone mat
Mixing spoon
Measuring Cups
Cooling rack
So why do I love this vegan recipe so much?  I like this bread so 
much is that it’s full of flavor, it has a delicious, hearty, rustic taste 
with a soft centre and crusty outside. The bread smells heavenly as it 
bakes – always a bonus. 
There may be some vegan cooking schools that teach bread making.  
Out our vegan cooking classes, Brisbane we don’t bread making, but 
we are delighted to share our recipes here with you for free.  
There are numerous types of flour that make delicious crusty breads 
– wholemeal, spelt, rye, etc. These types of flour are often healthier 
and supply more protein, fibre, multivitamins, and minerals
Regular Flour is the standard in most other recipes.  However, it’s 
not as healthy and has a lower protein content.
Whole wheat flour or wholemeal is made from white flour that 
replaces the part of the grain lost when the husk, endosperm, bran, 
and germ are removed to produce refined white flour. Wholemeal 
flours are more nutritious than white flours because they contain 
the entire grain. You can also use Spelt Flour – spelt is a type of 
wheat, usually known as a superfood, and can be used as an 
alternative to ordinary flour in any recipe that traditionally calls for 
wheat flour. Spelt is an ancient form of wheat that has been 
cultivated for thousands of years and has been used medicinally for 
over 2,500 years..
The other great thing about this recipe is that you can add in 
whatever fillings you want instead of olives. If you think you want a 
garlic flavour by adding garlic powder or maybe some seeds in the 
bread like pepita, pumpkin seeds will be amazing – just do it!
Check out our vegan cooking classes in Brisbane to learn how to 
make incredible vegan dishes to pair with your freshly baked bread.
Frequently Asked Questions
How much bread does it make?
A standard-size loaf tin or 25cm round time.
How long will it last?
As it’s preservative free the bread will last up to 3 – four days wrapped 
and kept on the bench.  Keep in the fridge to last a couple more days.
Can you freeze?
Yes absolutely.  Recommend slicing first then wrapping in a plastic bag 
and placing in the freezer

Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/