Rosemary Green and Black Olive bread

I love olives.

As a matter of fact, I find it downright offensive that restaurants want to charge you upwards of $5 for a small bowl (bowl is a generous description, it’s more like a soy sauce-sized bowl) of olives. Crazy right? I mean olives are such a staple of Mediterranean and Middle Eastern diets. We have at least two massive jars full of green and black olives. And I frequent Wegman’s olive bar at least once a month. They have these green olives stuffed with all sorts of things. I’m talking cheese, garlic, almonds (those are my fave).

Rosemary Green and Black Olive bread

So my neighbor, Mr. A, who is this amazing older gentleman who basically owns our neighborhood, moved out a few years ago and held a yard sale of sorts with all the things he wouldn’t be able to take with him to his new, smaller, home. Mr. A’s wife was an amazing cook (god rest her soul) and a lot of the things Mr. A was getting rid of were Mrs. A’s kitchen gadgets and appliances. My mom got her hands on their 1960s Dutch oven and it’s gotta be one of the best things we’ve gotten (Etsy is currently selling the “vintage” model for a lot more than we got ours for).

Super convenient because I woke up one day thinking “I have to make Rosemary Green and Black Olive Bread, ” oh yea! And I want it crispy on the outside and soft on the inside. After much research, I found that crispy bread can be accomplished with lots of wait time and baking it in the Dutch oven. You’ll notice that you have to wait at least 10 hours for the dough to rise. This is essential. Literally every Dutch oven recipe out there makes you wait. Which is fine … I’m sure you have plenty of other things to do. The wait is well worth it, because this Rosemary Green and Black Olive Bread is to-die-for. Perfect with some Labaneh or dipped in olive oil.

Rosemary Green and Black Olive bread

Rosemary Green and Black Olive Bread

Yield: 1 loaf


  • 3/4 teaspoon dry active yeast
  • 1 1/2 cups warm (room temperature) water
  • 3 cups all-purpose flour
  • 1/2 cup chopped black Kalamata olives
  • 1/2 cups chopped green olives
  • 2 tablespoons fresh Rosemary, Chopped
  • 1 teaspoon salt


  1. In a small bowl, use a spoon to mix together water and dry yeast. Cover and let stand for 10-15 minutes (it’ll get really bubbly)
  2. In a large bowl, mix together the flour and salt
  3. Add the water and yeast mixture to the flour mixture
  4. Using a wooden spoon, mix until well incorporated (or you can use the knead attachment on your stand mixer to knead on low until a shaggy dough forms. See notes.)
  5. Coat your hands in flour and shape into an oval
  6. Place in a medium bowl, cover with plastic wrap, and put in a warm draft-free place (usually an un-warmed oven works) and wait 10-18 hours (or overnight) until the dough rises.
  7. In a medium bowl, toss together the olives and rosemary
  8. Heat oven to 450 F. Place your Dutch oven in the oven uncovered and heat for 30 minutes (see notes)
  9. Meanwhile, place the dough on a floured surface and press the dough flat. Sprinkle about 1/3 of the mixture, and fold the sides over the dough to hide the mixture, press again to flatten, add another 1/3 and fold the sides over again. Do this until you've used all the mixture. Then continue to knead until the olives are incorporated, add more flour to your hands if needed.
  10. Cover and let rest for 30 minutes, until doubled
  11. Place the dough in the heated Dutch oven and cover with the lid
  12. Bake for 30 minutes
  13. Remove the lid and bake for another 15 minutes until browned
  14. Remove from Dutch oven and place on a cooling rack
  15. Cool completely before slicing


*Shaggy Dough is when the dough is formed, but still very floured and looks a little bit like a shaggy dog (that's where the name comes from) **If you don't have a Dutch Oven, you can use a deep oven-proof skillet or an oven-proof soup pot

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