Herb Olive Bread


From The Notchland Inn, Harts Location, NH


2 cups warm water
2 tablespoons sugar
3 tablespoons dry yeast
2 cups bread flour
1/3 cup chopped herbs


Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.



3-1/2 cups bread flour
1 tablespoon salt
1/2 to 3/4 cup green and Kalamata olives, drained well


Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.

Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.

Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-½ inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.

Cooking & Recipes


2 loaves


The Notchland Inn, Harts Location, NH

Preparation Method

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