Rosemary Olive Bread
1½ cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoon sugar
- 2 tablespoon olive oil
1 teaspoon Gathering Place sea salt
- 2 cups unbleached flour
- 2 cups spelt flour
½ cup kalamata olives
1 tablespoon Gathering Place rosemary
In a medium size bowl, combine water, yeast and sugar and whisk gently to combine. Let sit for 5 minutes until frothy.
Add remaining ingredients and knead for 5 minutes. If the dough is too stick add flour as needed.
Shape into a round loaf and place on a parchment lined baking sheet. Cover with a damp cloth and let rise until doubled in size – approx. 1 hour.
Brush with water and sprinkle with Rosemary.
Preheat oven to 350 ºF.
Bake for 20–25 minutes until golden brown and it makes a hollow sound when tapped on the bottom.