This rustic bread has a crunchy crust and soft, savory center with pops of flavor from rosemary and Kalamata olives. Pair slices of bread with a warm cup of soup or enjoy on its own with a smear of creamy butter.
Tip: Swap out olives for cloves of garlic and rosemary for other spices like parmesan, Italian herb, or thyme.
Step-by-step instruction without your screen going to sleep
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Utensils
Medium Bowl
Stand or Hand Mixer
Plastic Wrap
Large Baking Tray
Parchment Paper
wire rack
Step 1
Combine yeast, flour, water, garlic powder, salt, oil, and rosemary in bowl of stand mixer. Use a spatula to roughly combine ingredients. Let rest for 15 minutes for yeast to activate.
Step 2
Fold in the olives and knead dough in stand mixer for 5 minutes. Sprinkle with more flour as needed if dough sticks to the sides of the bowl.
Step 3
Transfer kneaded dough to an oiled bowl, cover with cling wrap, and allow to rise for 60 minutes in a warm place.
Step 4
Once dough has risen, punch dough down, then transfer to parchment-lined baking tray. Allow to rise for another 60 minutes.
Step 5
Preheat oven to 400˚F. Dust loaf with flour and use a serrated knife to make three shallow cuts across the top.
Step 6
Add water the Ninja PossiblePot. Place rack in the pot and spray with cooking spray. Transfer dough to the pot and cover with the lid.
Step 7
Transfer PossiblePot to the oven and bake for 35 minutes, or bread reaches an internal temperature of 200 to 210˚F.
Step 8
When cooking is complete, remove bread from the pot and place on wire rack to cool before slicing.
Combine yeast, flour, water, garlic powder, salt, oil, and rosemary in bowl of stand mixer. Use a spatula to roughly combine ingredients. Let rest for 15 minutes for yeast to activate.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 2 of 8
Fold in the olives and knead dough in stand mixer for 5 minutes. Sprinkle with more flour as needed if dough sticks to the sides of the bowl.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 3 of 8
Transfer kneaded dough to an oiled bowl, cover with cling wrap, and allow to rise for 60 minutes in a warm place.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 4 of 8
Once dough has risen, punch dough down, then transfer to parchment-lined baking tray. Allow to rise for another 60 minutes.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 5 of 8
Preheat oven to 400˚F. Dust loaf with flour and use a serrated knife to make three shallow cuts across the top.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 6 of 8
Add water the Ninja PossiblePot. Place rack in the pot and spray with cooking spray. Transfer dough to the pot and cover with the lid.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 7 of 8
Transfer PossiblePot to the oven and bake for 35 minutes, or bread reaches an internal temperature of 200 to 210˚F.
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
1 1/2 teaspoons
instant yeast
2 3/4 cup
all-purpose flour
1 cup
lukewarm water
1/2 teaspoon
garlic powder
1/2 teaspoon
sea salt
2 tablespoons
olive oil
2 tablespoons
fresh rosemary
1/2 cup
kalamata olives, pitted and chopped
1/2 cup
water
Nonstick cooking spray
Step 8 of 8
When cooking is complete, remove bread from the pot and place on wire rack to cool before slicing.
