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Rosemary Kalamata Bread

A match made in heaven, fresh chopped rosemary, when combined with black Kalamata olives in a warm, crusty loaf of fresh bread is like nothing else in the world of breads. I prefer to halve the olives rather than finely chop them as they tend to get lost in the bread. The rosemary comes straight out of my backyard and into the bread (after being washed and chopped of course!).
Rosemary Kalamata Olive
This is one of my most popular breads and works great as baguettes too! As always, I use a mix of organic white and whole wheat flours.

Rosemary Kalamat Olive

Rosemary Kalamat Olive

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One Response to “Rosemary Kalamata Bread”

  1. Jessica on October 4, 2010 5:25 pm

    I love it! I need the recipe for the Spinach Red Pepper Quiche!!

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