Olive Rosemary Bread

Standing in the top 3 of recipes for a delightful summer picnic is olive rosemary bread. This bread is bursting with flavor thanks to the fresh herbs and olives, and it's a fantastic snack on its own. It also pairs beautifully with any salad or savory bread spread, making it an ideal picnic treat. It can be made the night before with a bread machine or simply your hands.

Ingredients for 1 loaf: (gluten-free option: 200g buckwheat flour + 200 g rice flour) 400g wholegrain flour: wheat, spelt, or kamut; 4 tbsp extra virgin olive oil; 230 milliliters water; 15 pitted and halved olives (black or green); 4 tbsp fresh rosemary, coarsely minced; 1 teaspoon of salt; 12 teaspoon yeast; a third of a teaspoon of baking powder; 2 tablespoons raw cane sugar (or 2 tablespoons maple, rice, agave, or date syrup); 6 tbsp seeds (any sort, any size)sunflower, linseed, or a combination of seeds).

Method: Using a bread machine: Except for the seeds and olives, put all of the ingredients into the machine. After the first cycle, set the machine to "whole meal" and toss in 4 teaspoons of seeds and the olives. Before the baking cycle begins, sprinkle the remaining seeds on top. If you don't have a bread maker, you can:

• Knead all of the ingredients into an elastic dough (reserving 2 teaspoons of seeds), finishing with the olives. To allow the flour to rise, cover it with a moist cloth and leave it in a warm place for one hour.
• Knead the dough one more, then place it in a square cake mold to rise for another 30 minutes.
• Sprinkle with the remaining seeds and bake at 225°C for about 40 minutes. Let it cool down a little and remove it from the cake tin.
• Let the bread cool down completely, slice it and serve it with the avocado-tomato spread.