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Rosemary and Olive Bread


3/4 tsp Quick Yeast

400g (14oz) Organic Strong Plain White Flour

1 tsp Olive Oil

1 tsp coarse Sea Salt

280ml water

2 tblsp Crespo Black Olives (stoned and roughly chopped)

2 sprigs fresh Rosemary (about 2 tsp needles)


Place all ingredients in order listed into breadmaker. Switch on and use basic-bake rapid programme: 1 hr 55 mins. Eat whilst slightly warm (if you can wait that long!)