Olive And Rosemary Bread

Everyone will love the flavour of this homemade bread filled with olives and fresh rosemary.

The ingredient of Olive And Rosemary Bread

• 3 cups plain flour
• 2 teaspoons white sugar
• 8g instant dried yeast
• 3 teaspoons sea salt
• 1 1 4 cups lukewarm water
• 1 4 cup olive oil
• 1 3 cup pitted black olives
• 1 sprig rosemary leaves picked
• 150g rocket dip to serve

The Instruction of olive and rosemary bread

• combine flour sugar yeast and 1 teaspoon sea salt in a large bowl make a well in the centre pour in water and 2 tablespoons oil stir to combine turn dough onto a lightly floured surface knead for 3 to 4 minutes or until smooth
• place dough in a lightly greased bowl cover with plastic wrap and place in a warm place for 1 hour or until doubled in size
• preheat oven to 240u00b0c lightly grease a 2cm deep 26cm x 36cm base shallow baking tray punch down dough with your fist knead on a lightly floured surface for 2 to 3 minutes or until smooth press into tray brush top with remaining 1 tablespoon oil press in olives sprinkle with rosemary and remaining sea salt bake bread for 15 minutes or until crisp and golden serve warm with rocket dip

Nutritions of Olive And Rosemary Bread

calories: 334 361 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 41 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 951 47 milligrams sodium
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calories: nutritioninformation