Maggie Beer’s Olive and Rosemary Bread

What a week, no internet access, hours of frustrating phone conversations with internet providers and finally with no explanation voila it’s back on again. Sometimes technology is a wonderful thing and sometimes for those of us who are not particularly techno savvy it is just  annoying. Never mind it is back on and now I can catch up on what my fellow bloggers have been baking and cooking in my short absence!

I wanted to share this recipe from one of my favourite Australian cooks Maggie Beer. Maggie is a much loved cook, cook book author and she also produces a range of products which include my personal favourite burnt fig, honeycomb and caramel ice cream. If you are ever in the Barossa Valley a trip to Maggies farm shop is a definite must.  I came across this bread on Maggie’s website last year and it has become a regular staple in my kitchen.


Olive and Rosemary Bread.

Adapted from Maggie Beer’s Olive Bread Recipe

Makes 2 loaves.



  • 1/2 cup warm water
  • 1/2 teaspoon dried yeast
  • 115gm plain flour.

Final Dough

  • 1 kg bakers flour (strong flour)
  • 2 teaspoon salt flakes
  • 1/2 teaspoon dried yeast
  • 2 tablespoon fresh rosemary (cooked in 1 tablespoon olive oil then chopped)
  • 250gm pitted, sliced kalamata olives – finely chop 2/3 of the olives. Leave approx. 20 slices for the top of the bread.
  • 650-675ml water.


To make the starter, place the warm water and yeast in a small bowl and leave for one minute then stir to dissolve yeast. Stir in flour until smooth and elastic. Cover with plastic wrap and leave in a warm area for one hour or until doubled in size.

To make the final dough, place the flour, salt and yeast into the bowl of a stand mixer fitted with a dough hook. Stir to combine.

Add the poolish mixture into the flour. Mix on a low speed. Slowly add the water and knead on a medium speed until a smooth, soft elastic dough forms.

Tip: I do find that this is a lot of dough for the size of my mixer so at this point I often split the mixture in half and knead the dough in two batches.

Lightly flour a clean bench and do a final knead of the dough for five minutes. Add in extra flour as you require it to stop it sticking to the bench.

Spray a large bowl with oil, place the dough in the bowl and cover with plastic wrap sprayed with oil.

Place in a warm area to rise for approx. 1-2 hours or until doubled in size.

Place the dough back in the mixing bowl of a stand mixer, add rosemary and olives. Mix using the dough hook on a low speed until just combined. Remove from mixing bowl and place on a lightly floured bench. Knead until olives and rosemary are fully combined, adding in additional flour if required. The dough should be soft, smooth and elastic when you have finished.

Cut the dough in half.

Roll out the dough to form a rectangle approx. 25 cm long. With the longest edge facing towards you roll the dough to form a large sausage shape. Place on a tray lined with baking paper.

Place olives randomly across the top of the loaf.

Cover with plastic wrap sprayed with oil and leave for 30 minutes before baking.

Repeat to make the second loaf.

Sprinkle sea salt flakes over the top of the loaf.

Preheat oven to 230°C. Bake for 15 minutes, turn oven down to 180°C and bake for a further 10 minutes.

20 thoughts on “Maggie Beer’s Olive and Rosemary Bread

  1. laurasmess

    I adore Maggie Beer. She is hands down one of the most genuinely warm, talented and likeable celebrity chefs/cooks I have ever seen. I’d love to go to her farm in the Barossa one day (and Saskia’s chicken farm too!). This bread looks gorgeous. Yay for baking days (and glad that your internet has been sorted out now too!) xx

    1. lemongrovecakediaries Post author

      We were lucky enough to go to the farm when we had a holiday in the Barossa Valley, we brought some of her ice cream and sat out by the pond watching the ducks, it’s a beautiful area with lots of great food and wine.

    1. lemongrovecakediaries Post author

      Haha embrace the yeast David, I used to be scared of it but now I figure what’s the worst that can happen and considering that bread is mostly flour water and yeast it’s not too costly if you make a mistake. Mind you if you can turn out that lovely pain de mie I don’t think you will have any problems at all 🙂

  2. TheKitchenLioness

    Karen, what a wonderful recipe – it is the first that I have heard of Maggie Beer but I love learning about interesting persons/bakers/cooks when I come here! The breads look perfectly baked with such a great crumb and since I am an olive addict of sorts, I would really love to take the time to try out this recipe – I certainly love the fact that you placed a bottle of Australian Extra Virgin Olive Oil next to your bread – such a nice touch, dear Karen!
    Hope all is going well now, internet, busines, and everything else!

    1. lemongrovecakediaries Post author

      Maggie Beer is an amazing cook, check out her website for more recipes, her style is kind of country rustic and she specialises in using produce from the Barossa Valley which is an amazing wine region of Australia.

  3. Jas@AbsolutelyJas

    I don’t know what I would do without my IT guru to interpret all the technical gumf and fix broken internets, I do know it would not be pretty 🙂 Unlike your bread, which is gorgeous!

  4. Amy Tong

    I agree with you, it’s frustrating when the internet is not working and the internet provider is not able to help! This Maggie Beer’s Olive and Rosemary Bread looks delicious and wonderful. Can’t wait to give it a try.

  5. Gather and Graze

    Beautiful loaves of bread Karen, incorporating some of my favourite flavours! Perfect timing for a little weekend baking too – might just have to give it a try! Love Maggie’s ice-cream too, though my personal favourite is passionfruit. She’s such a gorgeous person!


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