Rustic Rosemary Olive Artisan Bread

Rustic Rosemary Olive Artisan Bread is a crusty, flavorful loaf filled with briny olives and fragrant rosemary, baked to perfection with a chewy interior and golden, crackly crust. It’s the kind of homemade bread that feels like it came straight from a bakery, but I love how easy it is to make with just a few ingredients and no kneading required.

Why You’ll Love This Recipe

I love this recipe because it’s beautifully rustic and bursting with flavor, yet so simple to make. The dough comes together in one bowl with minimal effort, and the long rise develops a deep, rich flavor. The combination of rosemary and olives gives it a Mediterranean touch that makes every bite stand out. Whether I’m serving it with soup, cheese, or just warm with olive oil, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose or bread flour

• Warm water

• Active dry yeast or instant yeast

• Salt

• Fresh rosemary, chopped

• Pitted Kalamata or green olives, chopped

• Optional: olive oil for brushing and flaky sea salt for topping

Directions

1. In a large bowl, I whisk together the flour, salt, and yeast.

2. I stir in the warm water until a sticky dough forms—no kneading needed.

3. I gently fold in the chopped rosemary and olives until evenly distributed.

4. I cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 8–12 hours, or overnight, until doubled in size and bubbly.

5. Once risen, I turn the dough onto a floured surface and shape it into a round or oval loaf. I let it rest while I preheat the oven.

6. I preheat my oven to 450°F (230°C) with a Dutch oven (or heavy lidded pot) inside.

7. Once hot, I carefully place the dough into the pot, score the top, and cover.

8. I bake for 30 minutes covered, then remove the lid and bake for another 10–15 minutes until deep golden brown.

9. I cool the bread on a rack before slicing.

Servings and timing

This recipe makes 1 large loaf (about 8–10 slices) and takes 10 minutes to mix, 8–12 hours to rise, and 40–45 minutes to bake.

Variations

Sometimes I add roasted garlic or sun-dried tomatoes to the dough for even more flavor. I’ve also swapped rosemary for thyme or oregano depending on what I have. If I want a slightly crispier crust, I mist the loaf with water before baking. For a gluten-free version, I use a gluten-free flour blend designed for artisan bread recipes.

Storage/reheating

I store the loaf wrapped in a clean kitchen towel or paper bag at room temperature for 2–3 days. For longer storage, I slice and freeze it. To reheat, I toast slices or warm the whole loaf in the oven at 350°F until refreshed and crisp.

FAQs

Can I use instant yeast instead of active dry?

Yes. I use the same amount and skip the proofing step. Just mix it right into the flour.

Do I need a Dutch oven?

It helps create that crispy artisan crust, but if I don’t have one, I use a heavy oven-safe pot with a lid or even a baking sheet with a metal bowl inverted on top.

Can I use whole wheat flour?

Yes. I sometimes use half whole wheat and half all-purpose flour. The texture is a bit denser but still delicious.

Can I add more mix-ins?

Absolutely. I keep the total mix-ins to about 1–1½ cups. Chopped nuts, roasted garlic, or cheese work well.

How do I know it’s done baking?

The loaf should sound hollow when tapped and have a deep golden crust. I sometimes use a thermometer—the internal temp should be around 200°F (93°C).

Conclusion

Rustic Rosemary Olive Artisan Bread is the perfect blend of crusty texture and savory flavor. With its simple preparation and slow rise, this no-knead bread delivers big results without much effort. I love how it fills my kitchen with the smell of fresh rosemary and warm bread—it’s the kind of loaf that turns any meal into something special.

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