Olive Oil and Rosemary Appetizer Bread Recipe
Olive Oil and Rosemary Appetizer Bread
Flavors of Nice
Total time: 1hr to 2hr

Prep. time: 15 minutes
Rising time: 3-12 hours
Oven temperature: 250°C / 500°F
Baking time: 30-40 minutes

Difficulty: Easy
Chef's Note
We suggest serving this bread with first courses and salads.

Many variations are possible: for example, you can replace the rosemary with thyme, bay leaf, sage or even lavender to accompany salads. In each case, use an equivalent amount of aromatics and chop them finely.

If you have time, use a mortar to crush the herbs thoroughly.

You could also chop up a bunch of herbs.

If you can, let the dough rise for a longer time (12 hours) - it will make the bread all the lighter.

Giordan de la Peppa and José Maria
Vive la cuisine niçoise
- 400 g (14 oz.) flour
- 150 ml (10 tbsp.) olive oil
- 100 ml (6 tbsp.) water
- 2 packets of yeast
- 2 packets of baking powder
- 50 g (2 oz.) Rosemary
- Salt
  1. In a large bowl, combine the flour, yeast and baking powder.
  2. Add the olive oil, water, salt (very little) and the rosemary that has been finely crushed in a mortar (or in a blender).
  3. Mix everything again, adding a little more flour if necessary so that the dough does not stick.
  4. Let rise for at least 3 hours near a radiator in a bowl covered with a plate.
  5. Without disturbing the dough too much, transfer it to an oiled baking pan and gently oil the surface of the dough.
  6. Place into a cold oven and heat to 250° C (500° F) for 25 to 30 minutes, depending on the desired doneness.
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