Western Slope Rosemary Olive Oil Bread

 There’s something magical about the smell of fresh bread wafting through the kitchen, especially when it’s infused with the flavors of the Western Slope. This Rosemary Olive Oil Bread is a rustic, no-fuss loaf that combines the earthy aroma of fresh rosemary with the richness of local olive oil. Perfect for dipping into soups, pairing with cheese, or simply enjoying with a drizzle of honey, this bread is a celebration of simple, wholesome ingredients.

Western Slope Rosemary Olive Oil Bread
Western Slope Rosemary Olive Oil Bread


Ingredients

Makes 1 loaf

  • 3 cups all-purpose flour (or bread flour for a chewier texture)

  • 1 teaspoon salt

  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

  • 1 packet (2 1/4 teaspoons) active dry yeast

  • 1 cup warm water (110°F or 45°C)

  • 2 tablespoons olive oil (plus extra for drizzling)

  • 1 teaspoon honey or sugar

  • Cornmeal or extra flour, for dusting


Instructions

  1. Activate the Yeast:
    In a small bowl, combine the warm water, honey (or sugar), and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to go.

  2. Mix the Dough:
    In a large mixing bowl, whisk together the flour, salt, and chopped rosemary. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

  3. Knead the Dough:
    Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.

  4. First Rise:
    Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

  5. Shape the Loaf:
    Once the dough has risen, punch it down to release any air bubbles. Shape it into a round or oval loaf and place it on a baking sheet dusted with cornmeal or flour.

  6. Second Rise:
    Cover the shaped dough with the kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up slightly.

  7. Preheat & Prep:
    While the dough is rising, preheat your oven to 375°F (190°C). Once the dough is ready, use a sharp knife to make a few shallow slashes on top. This helps the bread expand while baking.

  8. Bake:
    Drizzle the top of the loaf with a little olive oil and sprinkle with a pinch of salt and extra rosemary if desired. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

  9. Cool & Serve:
    Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm with a side of olive oil for dipping, or enjoy it with your favorite soup or stew


Tips & Variations

  • Local Olive Oil: Use olive oil from a Western Slope producer for an extra-special touch.

  • Add-Ins: Toss in a handful of chopped olives, sun-dried tomatoes, or grated Parmesan cheese for added flavor.

  • Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.

  • Herb Swap: Try thyme or sage instead of rosemary for a different flavor profile.


This Rosemary Olive Oil Bread is a testament to the beauty of simplicity. With just a handful of ingredients, you can create a loaf that’s fragrant, flavorful, and deeply satisfying. It’s a versatile bread that pairs well with almost any meal, and it’s sure to become a staple in your kitchen

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