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We have a huge rosemary bush in our backyard that I am attempting to utilize little by little. Okay, I only managed to trim off a tablespoon here but it’s a start I suppose. This recipe was adapted from Great Baking and is seriously delicious, we almost went through the whole loaf in one sitting, oops!

Olive Rosemary Garlic Bread

¾ cup warm water

2 Tbsp. olive oil

2-1/4 tsp. yeast

½ Tbsp. sugar

½ cup kalamata olives, roughly chopped

1 Tbsp. fresh rosemary, finely chopped

1 bulb of roasted garlic, cloves removed from the skin

1 tsp. salt

2 to 2-1/2 cups white whole wheat flour (or half all purpose, half white whole wheat flours)

In a small bowl combine ¼ cup warm water, 1-1/2 Tbsp. olive oil, yeast and sugar, mix until combined. Let this mixture sit for about 5 minutes or until it becomes frothy. In a large bowl combine the 2 cups of flour, olives, rosemary, garlic cloves and salt. Add the yeast mixture and the additional ½ cup of warm water stirring until combined. Turn dough onto a lightly floured surface and knead for about 8 minutes adding more flour as necessary to keep the dough from sticking. Clean your bowl out and lightly oil it, return dough to the bowl covering it in the oil. Cover and let to rise in a warm place for about an hour.

When dough has about doubled in size punch it down and shape it into an oval shape placing it on a prepared baking sheet that has been sprinkled with a little cornmeal. With a serrated knife make 3 slashes on the dough and cover and let rise again for about another hour.

Brush the dough with a little olive oil and bake in a 400 degree oven for about 30 minutes. Let loaf cool on a rack.

How to roast garlic: cut a very thin layer off the top of a bulb of garlic just enough to expose the tops of most of the cloves. Place the garlic on a large enough piece of foil to wrap around the whole bulb and put it in a small baking pan (or you could even use a muffin pan). Drizzle the garlic with olive oil and cover with the foil. Bake in a 425 degree oven for about 30 minutes. Let the garlic cool slightly before removing the cloves from the garlic skin.

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