Total Time
55mins
Prep 10 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. Place water, yeast, and molasses in a mixing bowl; stir to mix.
  2. Let stand for a few minutes until mixture is creamy and foamy.
  3. Add olive oil and salt; mix.
  4. Add flour, about a cup at a time, until dough is too stiff to stir.
  5. Add olives and fresh herbs.
  6. Turn dough out onto a lightly floured board.
  7. Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
  8. Place in well oiled bowl, and turn to coat the dough surface with oil.
  9. Allow to rise until doubled in bulk, about an hour or so.
  10. Punch the dough down, split into two pieces, and form into two round loaves.
  11. Place on greased baking sheet.
  12. Spray with cold water and sprinkle with sesame seeds if desired.
  13. Let loaves rise for 25 to 30 minutes.
  14. Bake at 400°F (205°C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

Reviews

(8)
Most Helpful

This is a nice, dense and moist bread. I halved the recipe and kneaded it in the bread machine using 1/3 whole wheat flour. I used dried rosemary- ground it in a spice grinder and used about 1/2 tsp. and it was PLENTY. I made a round, let it rise, and then cooked it in a dutch oven (cloche style) and it was a superb, crusty offering for fondue. I am looking forward to making sandwiches with the rest! Next time I will continue reducing the amount of rosemary, and add more olives. Texture and taste are bakery quality.

Jaylee November 13, 2009

This bread is delicious!!! The loaves took about 30-35 minutes to bake in my oven and they looked beautiful when they were done.A perfectly browned crispy outside with a moist,soft and chewy inside.It was so good that we finished half a loaf in a matter of minutes.This recipe is definitely a keeper.Thanks for sharing.

Baker30 February 28, 2009

This was a lovely bread! I halved the recipe as I was only making it for the two of us, and it worked out very well. I did not have molasses, so I left it out! We both thought that the rosemary was a bit overpowering, even though I used fresh rosemary from the garden - 1 tablespoon for half of the recipe - it was VERY strong tasting in the bread! I proved the bread in my bread machine which saved me some time - and I made it into a rectangular shape, rather than round. Lovely bread - we both enjoyed it with hot soup for lunch. Thanks! FT:-)

French Tart December 12, 2007

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