A perfect bread to go with a meal of Lasagna or cheese stuffed manicotti. Serve it with a tossed Antipasto or simply topping with sun dried tomatoes and drizzling olive oil on top.

If you can't find Greek olives you can use regular black olives or green salad olives. The type of olive you use is up to your own taste. Some good choices would be Kalamata, Picholine, and Dry Greek. Make several loaves using your favorite varieties of olives.

Rosemary Olive Bread

1 package active dry yeast
2 cups warm water (110F/43C)
1/2 cup pitted and chopped Greek olives

5 cups bread flour
1 cup whole wheat flour
1 tbsp. chopped fresh rosemary
2 1/2 tsp. salt

Preheat the oven to 400 degrees

Sprinkle the yeast over the warm water in a bowl and let stand about 5 minutes or until bubbly.

In a bowl combine olives, flours, rosemary, salt and yeast mixture. Mix until the dough is smooth, about 10 to 12 minutes if using a mixer with dough hook attachment. Turn out onto a lightly dusted surface and shape into a ball. Put the dough back into the bowl, cover and rise in a warm place until doubled. About one hour. Punch down the dough and let rise again until doubled, about fifty minutes.

On a floured surface, press the dough flat with your hand and roll the dough under to make a tight round shape, pinching the seam. Place the loaf in a large round casserole with a lid and sprinkle flour over the top. Cover and let rise another thirty to forty minutes.

Cut a shallow X on top of the loaf. Cover and bake one hour or until golden and sounds hollow when thumped on the bottom. Makes 1 loaf.

Rosemary Olive Flatbread

2 1/2 cups flour
2 teaspoons sugar
1/4 teaspoon salt
1 package yeast
1/4 cup olive oil
1/2 cup chopped olives
1 cup very warm water
Olive oil
2 tablespoons rosemary
2 tablespoons fresh grated Parmesan cheese

In a large bowl mix 1 cup flour, sugar, salt and yeast. Add the 1/4 cup of olive oil and warm water. Beat with a mixer for three minutes. Stir in enough flour until it is soft and leaves sides of bowl. Turn dough onto lightly dusted surface, roll in flour to coat. Knead for 5 to 10 minutes, working the olives into the dough. Place dough into a greased bowl and turn over so the top is greased. Cover and rise in warm place for one to one and a half hours.

Heat oven to 425. Grease two cookie sheets. Punch down the dough, divide in half and shape the loaves onto the cookie sheets by flattening into 12 inch rounds. Cover and let rise for twenty minutes. Prick centers of rounds and edges thoroughly with a fork. Brush with olive oil. Sprinkle each with a mixture of the rosemary and Parmesan cheese. Bake 12 to 15 minutes or until golden brown.

Serve one of these breads at your next dinner party or just enjoy at any time.

Learn more about this author, Roxan Finnell.
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