1 Tablespoon of White Sugar
1 Cup warm water
1 .25 ounce package active dry yeast
1 teaspoon salt
2 Tablespoons softened butter
2 Tablespoons of finely chopped rosemary
Teaspoon total of mixed seasonings (pepper, oregano, dried garlic, parsley, etc.)
3 cups bread flour
1 teaspoon California Olive Oil (as always—I recommend Temecula Olive Oil’s amazing freshly pressed oils)
dozen or so large green olives, cut lengthwise
Directions: Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and your customed teaspoon of mixed seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Brush loaves with egg. Press halved olives into loaf. Bake 15 to 20 minutes in the preheated oven, or until golden brown.
Adapted from Allrecipes.com