Rosemary Olive Bread: An Elizabethan Cookbook

Prove this a prosperous day, the three-nook’d world shall bear the olive freely.

– Antony and Cleopatra

This flavorful bread is great with melty butter. YUM.

 

Rosemary Olive Bread

½ Basic Bread dough

1 – 1 ½ cup pitted kalamata olives, chopped

4 – 6 sprigs of rosemary leaves

Preheat oven to 375°F.

Mix chopped olives and rosemary into dough.  If you want it to be super flavorful, go for the larger measurements. If you prefer a simpler flavor, add in the minimum. Form into a round, baguette, or try a braid. Bake 30-40 minutes. Transfer bread to cooling rack.

Tutorial with pictures for the Winston knot (pictured above) found at Fig Jam and Lime Cordial.

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