Ham Olive and Rosemary Bread

11:46 am on 27 December 2010


  • 600gms strong flour
  • 150gms ham (cut into cubes)
  • 50 gms black olives (halved)
  • 2 tsp salt
  • 1 Tbsp dried yeast
  • 2 tsp rosemary finely chopped
  • 5 Tbsp extra virgin olive oil
  • 300ml warm water
  • sea salt


Mix flour, ham, olives, salt, yeast and rosemary in a large bowl. Add water and oil and mix. Tip onto bench and knead by hand for 10 mins or in an electric mixer until dough is smooth and springy. Place dough in a lightly oiled  bowl, cover with damp tea towel and allow the dough to double in size. Tip dough onto workbench and shape into a cigar shaped loaf. Leave to rise again then sprinkle bread with sea salt and place in the preheated oven at 220ºC for 10 minutes. Then turn oven down to 190ºC and cook for 20 minutes more.

From Summer Noelle

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