Rosemary Olive Bread

This seasoned herb bread is light, flavorful, and very versatile. I love to make batches of it, freeze it, and bake some when I have the craving!

Nutritional info
per serving

Calories 254
Fat 11g
Saturated fat 1g
Carbohydrates 33g
Sodium 292mg
Fiber 2g
Protein 5g
Cholesterol 0mg

Rosemary Olive Bread

10 pitas
Prep time: Cook time: Total time:


  • 1[1/2] TB. active dry yeast
  • 1[1/2] cup warm water
  • 1 tsp. sugar
  • 1 tsp. salt
  • [1/4] cup plus 3 TB. extra-virgin olive oil
  • 3 TB. fresh rosemary (roughly chopped)
  • 10 kalamata olives, pitted and roughly chopped
  • 1 tsp. ground black pepper
  • 3 cups all-purpose flour


In a large bowl, combine yeast, warm water, and sugar, and set aside for 5 minutes.

Add salt, [1/4] cup extra-virgin olive oil, rosemary, kalamata olives, black pepper, and 1 cup all-purpose flour, and stir to combine. Add another 1 cup all-purpose flour, and begin to knead dough. Add remaining 1 cup all-purpose flour, and knead for about 3 minutes or until dough comes together in a ball. If you're using an electric stand mixer, use the dough attachment to knead dough.

Remove dough from the bowl, and grease the bowl with 1 tablespoon extra-virgin olive oil. Return dough to the bowl, and turn over to coat dough in oil. Cover the bowl with plastic wrap and a thick towel, and set aside to rise for 2 hours.

Uncover the bowl, and gently pull dough together into a ball. Divide dough into 10 equal-size pieces, lightly dust with flour and cover with plastic wrap or a moist towel.

Flour your rolling pin and work surface. Roll out each dough ball to [1/4] inch thick, and place on a baking sheet. Let rolled-out dough sit for 10 minutes before cooking.

Preheat an iron or cast-iron skillet over medium-low heat, and brush lightly with extra-virgin olive oil. Add 1 rolled-out dough to the skillet, and cook for 2 or 3 minutes or until lightly browned. Flip over and cook for 2 more minutes. Transfer to a plate, and cover with a slightly damp towel. Brush the skillet with more extra-virgin olive oil before cooking next piece.

Store in an airtight container, and serve with a good extra-virgin olive oil and olives.

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