Rosemary Boule with Kalamata Olives

This is just the standard 5-minute bread recipe using both the herb and olive bread variants. I only rolled olives into my last loaf (out of the batch of four), since I was too busy for that step with the other three.

Additional Ingredients

• 1 ½ tsp. fresh rosemary (per 4 loaves)
• ½ tsp. dried thyme (per 4 loaves)
• cornstarch wash
• ¼ c. halved olives (per loaf)

Directions

Add herbs while mixing the master recipe.

To add olives, roll out the dough for one loaf, spread olives around, and roll it back up into a loaf. Let rise a bit longer than usual, then bake normally.

Use cornstarch wash instead of flour to decorate the loaf.

To keep the olives from popping out of the crust, I left a big oliveless space in the rolled-out dough and folded that over the top of the rolled-up section. This did not keep them from popping out of individual slices.

Variants

The official herb variant called for ½ teaspoon dried rosemary or 1 tsp fresh. I had extra fresh rosemary (which I chopped a bit) so I cut back on the thyme, originally 1 tsp dried or 2 tsp fresh.