Rosemary, lemon and smoked olive loaf

by Leah Halmagyi


  • 2 brown onions, finely diced
  • 4 cloves garlic, minced
  • 6 sprigs rosemary, chopped
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-milled black pepper
  • 1 cup black olives, quartered
  • 1 cup green olives, quartered
  • ½ cup smoking chips, soaked in water
  • 900g baker’s flour
  • 20g dried yeast
  • 825ml water
  • 400g strong wholemeal flour
  • ½ cup wheatgerm
  • finely-grated zest of 2 lemons
  • 25g fine salt


1 Preheat oven to 210°C. Sauté the onion, garlic and rosemary in olive oil in a frying pan over a moderate heat for 5 minutes, until softened. Season with salt and pepper.
2 Arrange the olives on wire racks. Place the smoking chips in a frying pan lined with aluminium foil and set over a moderate heat, until smoking. Place the olives on top and cover with foil. Smoke gently for 1 hour, then set aside to cool.
3 Combine 700g baker’s flour with the yeast and water in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes. Add the remaining baker’s flour, wholemeal flour, wheat germ, lemon zest and salt, then mix with the dough hook for 5 minutes, until very smooth. Fold in the onion mixture and olives. Place in an oiled bowl, cover, then set aside for 1½ hours, until doubled in size.
4 Divide in three, shape, then place in well-floured baskets. Cover loosely, then set aside to rise for 1 hour, until doubled. Turn onto lined oven tray, slash, and bake for 45 minutes with one shot of steam until deep golden. Cool on a wire rack.