This rich and fragrant loaf employs the fragrance and flavours of yummy and salty Kalamata olives, alongside rosemary and olive oil
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This rustic and crusty Kalamata olive bread will bring to the table a range of flavours and textures from a simple yeast bread. It also carries the indulgent scent of rosemary and olive oil, alongside salty Kalamata olives for a rich and fragrant loaf.


  • 2 tsps (7 g) dried yeast
  • 1 tsp caster sugar
  • 1¼ cups (310 ml) warm milk
  • 3⅓ cups (500 g) plain flour
  • 1 tsp salt
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 cup (120 g) pitted Kalamata olives, chopped finely
  • 1 tbsp fresh chopped rosemary

Combine yeast, sugar and milk in a small jug; stand in a warm place for 15 mins or until mixture is frothy.


Sift flour and salt into a large bowl. Stir in yeast mixture and oil; mix to a firm dough. Knead dough on a floured surface for 5 mins or until smooth and elastic. Place dough in an oiled bowl; cover, stand in a warm place for 1 hr 20 mins or until dough has doubled in size.


Turn dough onto a lightly floured surface; knead until smooth. Press the dough into a 23 cm x 28 cm rectangle. Spread olives and rosemary over dough, leaving a 2cm border. Roll up dough from the long side, tuck ends underneath; place on a lightly greased oven tray.


Sift a little extra flour over bread. Holding scissors vertically, make cuts about 2.5 cm apart, along centre of bread. Place bread in a warm place; stand, uncovered, for 1½ hrs or until doubled in size.

Meanwhile, preheat oven to 180 C.

Bake for 45 mins or until bread is browned and sounds hollow when tapped.

Tip: This recipe is best made on the day of serving. Serve toasted with soup, or topped with vine-ripened tomatoes and torn mozzarella drizzled with olive oil.


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