|Rustic French Bread infused with Olives, Rosemary, and Lemon Zest|
|Rosemary, Yeast, and Olive Oil|
|All bakers need supervision! Meet Huckleberry Finn (yes, that’s the ceiling).|
This week was Cook’s Choice for French Fridays with Dorie which was a great chance for me to make up a missed recipe. Almost 3 years into this project, we’ve missed a few recipes – some by choice, others because we were out of town or too busy. This is one we missed that we’ve wanted to make up ever since other Doristas made it a year ago because it looked and sounded amazing.
This yeast bread is flavored with Kalamata Olives from Verni Farms which we purchase regularly at the Channel Islands Farmers’ Market, Lemon Zest, and Rosemary fresh from our garden. It’s uniquely leaf-shaped, brushed with Olive Oil and sprinkled with Sea Salt.
John said this is one of the best recipes from the book so far! You can find the recipe here.
|Dinner in the garden ~ pull up a chair!|
You eat it with your hands. We set it in the middle of the table and enjoyed it throughout the meal! It’s just delicious!