Easy Olive and Rosemary Bread - No Kneading!
Here's a super easy recipe for a delicious, nutritious bread that takes no kneading and works every time.
Olive and Rosemary Bread
500g wholemeal bread flour (Self raising flour also works for this recipe)
1tbs dry yeast
Pinch of salt
500mL warm water
Dash of olive oil
Sprig of fresh rosemary
1tbs chopped black olives
Combine the bread flour, yeast and salt in a large bowl. Add the water and olive oil and stir until thoroughly combined. Cover with a tea towel and refrigerate for at least one hour, or for best results, over night. Remove from the fridge one hour before baking and stir through olives and rosemary. Preheat the oven to 190C, fan forced and line a baking tray with baking paper. Form the dough roughly into a ball and place on the prepared tray. Bake for 50 minutes, or until the bread sounds hollow when tapped. It should be golden-brown. Slice and serve warm with Extra Virgin Olive Oil and dukkah for dipping.