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Rosemary Olive Bread takes 120 minutes to prepare.

Rosemary Olive Bread takes 30 minutes to cook.

Rosemary Olive Bread makes 16 servings.

The ingredients for Rosemary Olive Bread are:

Dairy-free
The olives add a tangy surprise that keeps you wanting more. This is fabulous served with a good olive oil.

1 ounce fresh yeast (or 2 teaspoons dry yeast)
1 cup warm water
4 tablespoons extra virgin olive oil
1 1/4 teaspoons kosher salt
3 1/2 cups organic bread flour
1/2 cup chopped kalamata olives, pitted
2 tablespoons chopped fresh rosemary

Here is how you make Rosemary Olive Bread:

1. Dissolve the yeast in the warm water.2. Add the olive oil and salt to the yeast and water.3. Add 3 cups of the flour, the olives, and the rosemary.4. Gradually add more flour until you can work the dough.5. Knead for 8 to 10 minutes, or until a tight ball forms.6. Place the dough in a large bowl, cover, and let it rise for1 to 2 hours, or until doubled in size.7. Punch down, shape, and let the dough rise again for 30 minutes.8. Bake at 350?F for 20 to 30 minutes, or until the loaf is golden brown and cooked through.Reprinted with permission from Green Market Baking Book ? 2011 by Laura C. Martin. Recipe by Linton Hopkins.Serving Size: 1 loaf, 16 slicesNumber of Servings: 16Recipe submitted by SparkPeople user GUEST_CHEF.

The nutritional information for Rosemary Olive Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 141.4

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 575.5 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 0.9 g
• Protein: 3.6 g

The dietary needs meet for Rosemary Olive Bread is Lactose Free