Week 2 of Bread: Rosemary Olive

February 8, 2008 at 10:51 am 32 comments

Rosemary rests on crust of loaf 

Two weeks of non-stop bread recipes.  Aren’t you people satisfied yet?!  I actually now have five more bread recipes waiting in the wings for a third week.  Won’t somebody please save me from myself?!  We will be taking a brief intermission from bread next week though as I have an original recipe for a Valentine’s Day treat that’s not bread-based.  Since I like to keep my bread weeks pure, a change in theme is necessary. 

Enough with the administrative mumbo-jumbo.  Let’s talk about this sumptuous loaf of Rosemary Olive Oil Potato Bread.  All the bread I’ve been baking lately has been superb, but there have been two clear front-runners.  Last week it was the pita.  This week it’s this rosemary loaf. 

Rosemary Olive Oil Potato Bread
I entered this photo in and WON the Click – Flour photo event.

Let’s rewind a bit to a few weekends past when I was having a much-needed girls’ day out with my friend, Christine, during which we talked about men, work, aspirations, and, of course, food.  She was currently in love with a loaf of rosemary olive oil bread she bought from Willow Creek Orchards that was actually made by Metropolitan Bakery here in Philadelphia.  Knowing I own a copy of their recipe book, she asked me to look to see if it was listed so she, being the industrious homemaker she is, could make this bread herself.   When I got home, I obliged and did indeed find a recipe for a rosemary bread.

Rosemary  Rosemary in graphite finishRosemary in stark black and white Rosemary in colored pencil filter
Getting a little artsy with my rosemary shots…

However, it seemed unnecessarily complicated, so much so that I, bread baking addict that I am, was put off by the idea of making it according to their specifications.  What did I do?  Naturally, I went hunting for a more straightforward recipe that might yield the same crusty aromatic results.  All the recipes I found kept coming up short though.  There were plenty with rosemary, but they didn’t include olive oil.  And then there were plenty with olive oil, but those didn’t include rosemary nor did they seem to have the heft of an artisan bread.  Finally, a little stumped, I thought I’d look through my baking books for a picture of a loaf that at least looked like the one I’d seen in the Metropolitan Bakery’s book.  I found two potato breads that seemed to be a rough match. 

Artsy potato shot
The potatoes wanted their own glamor shot…

I like potato breads – they’ve got heft and they’d be a nice palette for the rosemary.  The olive oil was still the sticking point though.  I didn’t want to end up with an overly wet dough that would require too much flour and end up heavy as a brick.  After all, there’s “heft” and then there’s “don’t drop that or you’ll crack the floor”.  I spent a good two days mulling it over before I hit the ticket:  roast (vs. boiling) the potatoes so they’re dry and then use the olive oil as the moisture needed to mash them up. 

Funky yeast close up shot
Okay, so now the yeast wants a glamor shot too!

It worked like a charm!  Besides producing a tasty artisan loaf, the smell…oh the smell…of this bread baking is like no other.  The olive oil in the slices makes them the perfect choice for grilled sandwiches since it turns golden brown and crisp.  The rosemary asserts its fragrance no matter how you serve it.  It’s just a wonderful loaf of bread in every way. 

Chopped rosemary in flour

There’s one test to be passed yet though.  I anxiously await Christine’s verdict so I know if it rivals that made by the Metropolitan Bakery.  Fingers crossed!

Scour the top of loaf with crisscross marks Then you'll get this lovely crust

A practical side note about this bread:  It’s very moist and so does not keep terribly well at room temperature.  If you are not going to be able to use it up within three or four days of baking, I would suggest keeping it in the fridge.  Let it come back to room temperature before you serve it, unless you’re making a grilled cheese, in which case it’ll get heated up anyway. 

Fold dough like this before making a ball
Fold dough like this before forming the loaf to give it
more height and structure when baking.

Rosemary Olive Oil Potato Bread
Adapted from a combination of recipes from various sources

1 c. packed cold roasted mashed up potatoes (skins removed)
1 envelope (¼ oz.) active dry yeast
3 c. white flour
1 c. whole wheat flour
2 t. fresh rosemary, finely chopped
2 t. salt
4 T. olive oil
1 c. warm water

Combine the yeast, flours, rosemary and salt in a bowl.  In another bowl, combine the potatoes and olive oil; mash them together and add a little water if needed to get them smooth.  Turn mashed potatoes into the flour mixture and begin mixing.  Add about a half cup of warm water and continue mixing.  Add more water as needed until it forms a soft dough. 

Turn out dough onto a floured countertop and knead for 8-10 minutes until smooth and elastic.  Clean out the mixing bowl and spray lightly with cooking spray.  Place dough in bowl and cover with a dishtowel.  Place in a warm place and let rise for an hour or until doubled in size. 

Turn out risen dough on to a floured countertop and punch down and knead for a minute or two.  (If you want two smaller loaves, divide the dough now.)  Flatten out with your hands and then fold dough up like a business letter.  Turn it seam side down and rotate while cupped in your hands to shape into a plump oval loaf.  Place on a baking sheet lined with parchment paper or a slipat.  Sprinkle the top with a little whole wheat flour.  Cover the loaf(s) with the dishtowel and let rise in a warm place for half an hour or until doubled in size. 

Preheat the oven to 400 F.  Using a sharp knife, scour the top of the bread with three or four diagonal cuts to make a crisscross pattern.  Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped.  If you have a spray bottle handy, use it to mist the sides of the hot oven with water just before putting the loaf in and then every 3 minutes for the first 9 minutes.  This moisture will create an extra crispy crust. 

Transfer to a wire rack to cool. 

(makes 1 very large loaf or 2 small)

Slices of rosemary olive oil bread

Entry filed under: Bread, Recipes. Tags: , , , , , , , .

Week 2 of Bread: Sage Soda Something’r’others

32 Comments Add your own

  • 1. gintoino  |  February 8, 2008 at 2:32 pm

    At last, the Rosemary Olive Oil Potato Bread! Can’t wait to get a bite!Hum, that means I’ll Have to bake it…Damn! I’m working this weekend, can’t bake anything! Oh well, I will have to look at your pics and just imagine (imagination is half the fun, right?). By the way I loved your artistic photos.

    Back to your trip to Portugal and your last question. You shoul visit these 2 markets: Mercado da Ribeira (Lisbon) and Mercado do Bolhão(Porto). There you will be able to find lots of fresh (and probably local grown) products. Besides they are 2 interesting buildings.

    Mercado da Ribeira:

    Mercado do Bolhão:

  • 2. marimann  |  February 8, 2008 at 2:38 pm

    Hey, Jenn~
    This looks good; do you think I could add chopped olives to it? We got a rosemary-olive bread in Paris that had chopped olives in it that was wonderful. I don’t think it was a potato bread though. I love rosemary with potatoes…
    Thanks for another great bread recipe!

  • 3. Jennie  |  February 8, 2008 at 3:37 pm

    Thank you, Gintoino!!! Those markets are exactly what I was looking for and couldn’t find in my guidebook. I can’t wait to go see what’s in season there and take lots of interesting photos! 🙂

    Working over the weekend and no time for baking bread?? That’s horrible!! 😉 I suppose we’ll both just have to be patient and wait to see how you like it… I really hope it’s another winner!

    Glad you liked the artistic photos. I was getting bored of taking the same old bread pictures over and over. 😉

  • 4. Jennie  |  February 8, 2008 at 3:40 pm

    Mari! Hello! Yes, I see no reason why chopped olives wouldn’t work well in this recipe. I would cut the olive oil back by a tablespoon though if I were you. Otherwise, I’d think the olive taste would be very strong and the dough might be too wet, depending on how much moisture your olives have.

    Mmmm….bread in Paris…. 🙂

    By the way, haven’t had a chance to dig any sunchokes yet but hoping to this weekend. 🙂

  • 5. gintoino  |  February 8, 2008 at 4:31 pm

    Yes to the chopped olives! I think they will be great in this bread (actually when you first wrote about it, jennie, I thought it had chopped olives in it).

    Sunchokes? Is that the same as Jerusalem artichokes? I will put some of those in my vegetable garden next week. I really don’t know what to cook with them, but I’m sure you will have a post about it one of these days… 😉

  • 6. Jennie  |  February 8, 2008 at 7:00 pm

    Gintoino – No chopped olives in my loaf since I don’t really like olives, just their oil. 🙂 Shocking, I know! 🙂 But they’d be a good addition for anyone who does like them (I take it you’re a fan:) ).

    Sunchokes/Jerusalem Artichokes are awesome and I’m happy to hear you’re planning to grow them in your garden…they actually have the prettiest yellow flowers too that I liked using for cut flower arrangements. I have two recipes on here for them already (look under “sunchokes” in the recipe index) but Mari has been kind enough to email me an old family recipe for making them into pickles and I want to try that soon. There will most definitely be more recipes for them in the future as I love them! 🙂

  • 7. Christine  |  February 8, 2008 at 7:49 pm

    Yay! I have been eagerly awaiting this recipe and stopped for rosemary and baking potatoes on my way home tonight. I will definitely be making this on Sunday, with a pot of soup.

    These “Weeks of Bread” have been fantastic, and I’ve learned a bunch. I have to confess that I’m new to this method of mixing the yeast with the dry ingredients. I’ve always been in the camp of dissolving the yeast in warm water and adding the rest of the wet ingredients, then adding the flour in last. I made the pita last weekend with happy results, but I definitely didn’t have the “feel” for how much water to start with since I’m used to going the other way. But I still have lots of your recipes left to try so plenty of time to practice!!

  • 8. VegeYum  |  February 16, 2008 at 6:07 am

    I love making bread, and I love rosemary with bread most of all. Yum.

  • 9. Paula  |  February 18, 2008 at 3:00 pm

    I found your site when looking for a way to use up leftover roasted potatoes. This bread is gorgeous and I love your site too. Thankyou.

  • 10. Jennie  |  February 18, 2008 at 8:21 pm

    Thanks, VegeYum and Paula! 🙂

  • 11. Ty  |  February 22, 2008 at 12:33 am

    Thank you so very much. I just made this and it is fantastic! I almost didn’t wait to taste the bread before writing this comment because the smell was so amazing.

  • 12. Jennie  |  February 22, 2008 at 7:52 am

    Ty – How true! This bread is heavenly to smell…even if it didn’t turn out for some reason, it’s almost worth the effort just to get your house smelling of rosemary and olive oil! 🙂 So glad you liked it!!

  • 13. bee  |  February 22, 2008 at 5:07 pm

    gorgeous. thank you.

  • 14. Jennie  |  February 22, 2008 at 6:25 pm

    Bee – You are most welcome. 🙂

  • 15. jugalbandi » CLICK: Flour. The winners are …  |  March 7, 2008 at 9:21 pm

    […] Rosemary Olive Oil Potato Bread ~ Straight from the Farm […]

  • 16. bee  |  March 7, 2008 at 9:30 pm

    there’s something for you at jugalbandi. congratulations !!

  • 17. Deeba  |  March 7, 2008 at 11:37 pm

    Beauftiful, rustic & a WINNER! Congrats on your well desrved CLICK win!

  • 18. Maryann  |  March 8, 2008 at 10:23 am

    Congrats on your “click” award 🙂

  • 19. I’m Blushing… « Straight from the Farm  |  March 11, 2008 at 2:31 pm

    […] Oil Potato Bread got a blue ribbon for the Click! Flour Photo Event.  Original post and recipe are here. […]

  • 20. Jennie  |  March 12, 2008 at 7:06 am

    Thanks, Bee, Deeba, and Maryann!! I’m tickled pink to be getting such a lovely award! 🙂

  • 21. Shteffi  |  March 27, 2008 at 1:56 am

    This is the first bread I have attempted to make in 5 years, and it is delicious! I accidentally forgot to measure the potatoes before I added them, and I didn’t notice the extra until I was adding the water and wondering why it was taking a lot more water than the recipe called for, lol. It still turned out very well, if a bit heavy. No problem! Potatoes with rosemary is a staple in my diet anyway. Thank you for getting me back into breadmaking!

  • 22. Jennie  |  March 27, 2008 at 9:26 am

    That’s wonderful news, Shteffi! I’m so glad you’ve taken up breadmaking again! 🙂

  • 23. the PatWoman!  |  October 2, 2008 at 6:59 pm

    Loved the bread, nice recipe, good directions — easy to follow. I’ll have Rosemary plant used up before winter we liked the bread so well!
    I used my Kitchen Aid mixer with dough hook to prepare recipe (arthritic hands). Perhaps a ricer would help with the mashing potato part and then add the oil after ricing.
    This was my first time with rapid yeast and had concern but worked well.
    I’ve been cooking for 53 years and try new recipes often. It will be grand to use other recipes you provide. Thank you from the bottom of my husband’s and my taste buds!

  • 24. Eliza  |  October 11, 2008 at 6:24 pm

    I made this bread today and it was a total success. THANK YOU SO MUCH for this recipe. It was totally a great one.

  • 25. italianmamachef  |  January 10, 2010 at 7:00 pm

    Looks great. I might have to try this recipe soon. Your blog brought me a ton of hits today so I thought I would check out the referrer. Nice place.

  • 26. Kaelee  |  October 8, 2010 at 12:24 pm

    Is there another herb I could substitute for rosemary? I don’t have any on hand.

  • 27. Rosemary potato bread | Danube66  |  September 5, 2013 at 8:40 pm

    […] Adapted from straightfromthefarm.net […]

  • 28. "hans blogg"  |  October 12, 2013 at 12:35 pm

    “hans blogg”

    “[…]q There is noticeably a bundle to understand this. I suppose you have made sp ov[…]”

  • 29. anxiety attack  |  January 6, 2014 at 12:35 am

    hi!,I love your writing very much! percentage
    we communicate extra about your post on AOL? I require a specialist
    in this house to unravel my problem. Maybe that’s you!
    Looking forward to peer you.

  • 30. www.breadmancaffe.com  |  May 5, 2014 at 5:28 am

    They are a very good way to promote business service. , it is
    best to go for affiliate marketing being an initial step into the world of generating impartial income from home.
    To report stolen email addresses at Yahoo, click Yahoo.

  • 31. www.vforceexhaust.com  |  May 31, 2014 at 6:26 pm

    Yоu rереаt thіѕ fоr ѕеvеn dауѕ аnd уоu wіll nоtісе thе fruіtѕ.
    They only want your money and they want as much of it as they can possibly get.
    Daily, even hourly, businesses can see how many
    individuals clicked on their ads and the traffic that is being driven to their website.

  • 32. Agen Ibcbet  |  March 23, 2016 at 1:38 am

    I genuinely enjoy reading through on this web site, it holds wonderful articles. “And all the winds go sighing, For sweet things dying.” by Christina Georgina Rossetti.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.


Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 458 other followers

Favorite Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll

%d bloggers like this: