March 10, 2012

Olive and Rosemary Bread Roll Recipe

I've been craving Olive and Rosemary bread for a while now. Not sure if it's a pregnancy related craving or the fact that I love my carbs. Give me freshly baked warm bread and haloumi cheese over chocolate cake any day. Today I finally got the chance to make it and it was delicious, if I do say so myself. It was also fairly quick, easy, and no fancy breadmaker required.

I scoured the internet for recipes, but in the end I used bits and pieces from various recipes to come up with my own version. The rolls turned out crusty on the outside and soft in the inside.

  • 2 cups of warm water
  • 5 cups of flour - I used plain unbleached flour, no need for anything fancy
  • 1 sachet of quick acting yeast
  • 1/2 teaspoon of sugar (this helps to activate the yeast)
  • 1/2 tablespoon of table salt
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons (more or less, up to you) chopped rosemary 
  • A little bit of olive oil to brush on the bread rolls before baking (optional)

How to
Makes:10 rolls  ~  Active time:20mins  ~  Rest time:1hr 15mins  ~  Baking time:25mins

  • Mix the warm water, sugar and yeast together and leave for 5 minutes to activate the yeast (you know it's ready when the water bubbles).
  • Put 4 cups of flour (reserve 1 cup for later) and the salt in a bowl and start pouring in the water mixture. Mix to combine.
  • Add the chopped olives and rosemary and on a floured surface start kneading the dough for 5-10 minutes. The dough will be very sticky, so start adding in the extra cup of flour you'd reserved until you end up with a tacky but not completely sticky consistency.
  • Put the dough back in the bowl, cover with cling wrap and leave for 45-60 minutes to rise. The dough should almost double in size. 
  • Once risen, with floured hands start making your bread rolls. I made 10. 
  • Put the bread rolls on baking trays lined with baking paper. I didn't have baking paper, so I just floured the tray instead which worked just as well. 
  • Brush with a little bit of olive oil as that helps it get golden. Leave for another 15 minutes for the rolls to rise a bit more.
  • Bake in oven preheated to 230C (450F) for 25 minutes or until golden. 
  • Take out of oven, let it rest for 10 minutes before serving. 

    Bon apetit!


      1. Yum yum! I have to say you're one healthy pregnant woman :) x x

        1. LOL, I'm just lucky most of my cravings are for healthy and fresh tastes. :-)

      2. Oh my gosh Lilit, they look fabulous! I love the rosemary and olive combination!
        Definately gonna try these :)

        1. Yeay, let me know how you go! They were fairly easy to make :-)

      3. wow, they look really yumm :)

      4. Yummy looking recipe Lilit! I'm a lazy baker - I use the bread machine! I could use the machine to do the kneading and proving steps in your recipe :)

        1. I don't have a bread machine (or the space to store one), if I had one I'd take the lazy option too! :-)

      5. Those look SO DANG GOOD. I could probably eat those babies all day with a little bit of olive oil and feta. Thanks for sharing! I'm definitely adding this to my favorites. Love your photos as well!

        1. That's exactly how I ate them! Well, with haloumi cheese instead of feta. :-)
          Oh and I got a new camera, hence the (hopefully) better quality photos!

      6. That looks so good and simple to make. Wanting some right now!

      7. This looks AMAZING!!! I am going to get the few ingredients I don't have tomorrow at the market. That is so cool that you mixed and mashed and made this recipe yourself!



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