Rustic Rosemary, Olive & Pepper Bread

A yeast-risen loaf studded with Kalamata olives, cracked black pepper and fresh rosemary — savoury, fragrant, and wonderful torn warm with olive oil.

Ingredients

• 3 cups bread flour
• 1 cup warm water
• 2 tbsp olive oil
• 2 tsp salt
• 1 tbsp honey
• 2 tsp instant yeast
• 1 tbsp cracked black pepper
• ½ cup chopped Kalamata olives
• 2 tbsp fresh rosemary
• Optional: coarse sea salt

Instructions

1. Activate the yeast: mix warm water, honey and yeast; let sit 5 minutes.
2. Form the dough: add flour, salt, olive oil, pepper, rosemary and olives, and mix to a shaggy dough.
3. Knead 8–10 minutes until smooth.
4. Let rise 1 hour, covered, until doubled.
5. Shape into a loaf and let rise 30 minutes.
6. Preheat to 425°F, sprinkle with sea salt, and bake 25–30 minutes.
7. Cool on a rack, then slice and enjoy.