This has a very mild garlic-rosemary flavor. If you want more of one flavor or the other, use all of that EVOO. Substitute other Flying Olive Oils for a different flavor! BHL
Yield: 1-1½ pound loaf
2 Tbsp of Flying Olive Extra Virgin Olive Oil, 1 of Rosemary, 1 of Garlic. Try other combinations using Flying Olive oils: Tuscan Herb, Herbs de Provence, Basil, Thyme, Butter, Single Varietals or combinations!
9 oz warm (100-110 degree F) water
5 Tbsp chopped black olives, regular or Kalamata
3 cups + 1 Tbsp bread flour
1 tsp salt
2 Tbsp sugar
1 tsp active dry yeast
Follow your bread machine's directions. For mine, it says to add all the liquid ingredients first, add the salt, then the dry ingredients. Lastly, make a little well for the yeast. Turn on to the setting desired for 1 ½ lb loaves. I used the "dark crust" setting for this loaf, but choose your favorite.
Serve with Flying Olive dipping Oils or make your own fabulous blend. (We have several dipping oil recipes under the "Recipes" tab, "Appetizers" on this website.) This bread is delicious used for sandwiches, burgers, or as toast. Enjoy!
Submitted by Barb L.